Best 6 Vanilla Sour Cream Cupcakes Small Batch Recipes

SIMPLY PERFECT VANILLA CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners-this recipe makes about 14 cupcakes. Set aside.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean and beat on medium-high speed until smooth and combined, at least 2 minutes. Scrape down the sides and up the bottom of the bowl as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour/spoon the batter into the liners-fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
• Frost cooled cupcakes with vanilla buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

VANILLA SOUR CREAM CUPCAKES (SMALL BATCH)

Steps:

• Preheat oven to 350°. Line either a 6-cup silicone or metal pan with paper liners.
• In small bowl, whisk together the flour, baking powder and salt. Set aside.
• With mixer on medium speed, cream together the butter and sugar until light.
• Beat in the egg and vanilla until well blended.
• Gradually beat in half of the dry ingredients, then half of the sour cream. Repeat with the remaining dry ingredients and sour cream.
• Divide the batter evenly between the 6 prepared muffin cups.
• Bake at 350° F for 20-25 minutes or until the tops spring back when lightly tapped.
• Cool on wire rack for 10 minutes, then turn out cupcakes and cool completely on rack.

VANILLA SOUR CREAM CUPCAKES

Steps:

• Preheat oven to 350*.
• Line cupcake tins with baking papers.
• In a large mixing bowl, beat together the butter, eggs, sugar, vanilla and sour cream until smooth and creamy.
• Blend remaining dry ingredients together in a seperate bowl. Gradually beat this dry mixture into the creamed mixture.
• Beat until all is well blended.
• Fill cupcake liners 1/2-2/3 way full.
• Bake at 350 for 22-24 minutes or until toothpick tests clean.
• Allow to cool 15-20 minutes before icing with frosting/icing of choice.

SOUR CREAM CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, baking powder and salt in a large bowl. Reserve.
• In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
• Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
• Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
• The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
• Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
• In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.

VANILLA SOUR CREAM CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, baking powder and salt in a large bowl. Set aside.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• One at a time, beat in the eggs, then slowly add the vanilla, milk and sour cream. Scrape down the sides of the mixer bowl as needed. With the mixer on medium speed, gradually add the flour mixture.
• Line a muffin tin with paper muffin cups. Fill the muffin cups about two-thirds of the way with batter.
• Bake for about 20 minutes, rotating the muffin tin halfway through and checking to make sure everything is going along great.
• The cupcakes are done when a toothpick inserted into the middle of a cake comes out clean. Remove from the oven and let cool completely on a wire rack, then frost with Cream Cheese Frosting and decorate with candy or sprinkles.
• Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy.

SMALL-BATCH CELEBRATION CUPCAKES

Steps:

• For the Cupcakes: Preheat oven to 350°F. Line 6 hollows of a standard muffin tin with paper baking cups, skipping every other cup to allow for extra air circulation. Whisk together milk, egg, and vanilla in a liquid measuring cup. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
• Drizzle in butter and beat until crumbly. Slowly beat in milk mixture, scraping down sides of bowl as needed, and beat until incorporated, about 30 seconds. Divide evenly among baking cups, filling each about two-thirds full.
• Bake until light golden and a toothpick inserted in centers comes out clean, 18 to 20 minutes. Let cool 10 minutes, then remove from tin and let cool completely on a wire rack, about 30 minutes.
• For the Frosting: In a medium bowl, beat cream cheese, butter, and vanilla until fluffy. Add confectioners' sugar and salt and continue to beat until completely incorporated and frosting is smooth and creamy. Frost cupcakes and decorate with sprinkles; enjoy the same day they're made.