Ingredients
-
-
18
-
3
-
6
-
1
-
1 1/2
-
3
-
1/3
-
1
-
1
-
-
-
-
-
Directions
Yellow Sour Cream Cupcakes,This is a Food Network recipe by the Barefoot Contessa, Ina Garten. She called them “Flower Cupcakes” because she placed fresh flowers on the top of them.,Insanely delicious! I was so scared when my batter was thicker than my “old” recipe…however, these are the fluffiest cupcakes I’ve baked after only 8 minutes into a 15-16 minute bake. DO NOT FILL PAST HALF! This recipe made 40 “muffin top” standard sized cupcakes. You look like a super mom bringing in almost twice a dozen?? Plus, they are spongy and moist. I’ll be making my own frosting… Hands down, this is the best yellow cake recipe using sour cream that I have seen…,Delicious, simple cupcakes. Didn’t worry about room temperature for certain ingredients, and all was fine. A hit with big and little people. Un-frosted too! THREE CAVEATS: (1) baking temp is longer: nearer to 30 min for regular-size cupcakes & 20 min for mini’s; (2) Yield is way off; I made the recipe twice in the past two months – first time doubled recipe ended w/ 70 cupcakes; second time single batch & ended w/ 48 minis 16 regulars; (3) batter increases greatly in volume – aim for no more than 1/2-2/3 full.
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Steps
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1
Done
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Preheat Oven to 350 and Insert Paper Liners in Muffin Tins. |
|
2
Done
|
Cream Butter and Sugar Until Light and Fluffy, Then Add Eggs Two at a Time on Medium Speed of Electric Mixer. |
|
3
Done
|
Add Sour Cream and Vanilla. |
|
4
Done
|
Sift Together Dry Ingredients and With Mixer on Low Speed, Add to the Butter Mixture. |
|
5
Done
|
Mix Just Until Combined. |
|
6
Done
|
Fill Cupcake Liners 3/4 Full With Batter and Bake For 20 Minutes or Until a Toothpick Inserted in the Center Comes Out Clean. |
|
7
Done
|
Cool to Room Temperature on a Wire Rack. |
|
8
Done
|
For Icing, Mix Together Butter, Cream Cheese, Sugar and Vanilla at Low Speed of Electric Mixer Until Smooth. |
|
9
Done
|
Spread Frosting Generously on Each Cupcake. |
