VANILLA SOUR CREAM CUPCAKES (SMALL BATCH)

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Vanilla Sour Cream Cupcakes (Small Batch) image

My mom once received a small book with cupcake recipes along with a 6-cup silicone muffin pan as a gift. She made these delicious cupcakes and then shared the recipe with me. There are a lot of sour cream or vanilla cupcakes posted here, but not one is even close to this recipe. It can be made in either a silicone or metal pan. It can also easily be doubled or tripled to make larger batches. For the easy fudge frosting shown, check out recipe #415723 by chef #971177.

Provided by Tinkerbell

Categories     < 60 Mins

Time 35m

Yield 6 Cupcakes

Number Of Ingredients 8

1 cup cake flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup unsalted butter, at room temp
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup sour cream

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.

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