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Sour Cream Cupcakes

Sour Cream Cupcakes: A Delightful Treat for Every Occasion

Who doesn’t love a moist and fluffy cupcake? Whether it’s a birthday celebration, a special gathering, or simply a sweet indulgence, cupcakes never fail to bring joy to our taste buds. And when it comes to creating the perfect cupcakes, one ingredient stands out – sour cream.

The Magic of Sour Cream

Sour cream is a versatile ingredient that adds a delightful tang and richness to cupcakes. Its creamy texture helps to keep the cupcakes moist and tender, resulting in a melt-in-your-mouth experience. Just like a secret ingredient that elevates a dish, sour cream works its magic on cupcakes, creating a flavor profile that is hard to resist.

Moisture that Lasts

Have you ever bitten into a cupcake that was dry and crumbly? It’s a disappointing experience, to say the least. But fear not! Adding sour cream to your cupcake batter ensures that moisture is locked in, giving you a soft and moist cupcake every time. The sour cream acts as a natural moisturizer, preventing the cupcakes from drying out, even after a couple of days.

Taste, Texture, and Tang

Imagine biting into a cupcake that is both tender and full of flavor. The addition of sour cream not only enhances the texture but also brings a tangy twist to the cupcakes. It adds a subtle sourness that balances the sweetness of the cake and complements any frosting you choose to pair it with. It’s a match made in cupcake heaven!

The Perfect Cupcake Recipe

Now that you know the wonders of sour cream in cupcakes, let’s dive into a simple yet scrumptious cupcake recipe that will have you reaching for seconds:


  • Cake flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Pure vanilla extract
  • Sour cream


  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together the cake flour, baking powder, and salt.
  3. In a separate bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream.
  6. Spoon the batter into the cupcake liners, filling each about two-thirds full.
  7. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cupcakes to cool completely before frosting.

With this recipe, you’ll have a batch of heavenly sour cream cupcakes in no time. But remember, the real magic lies in the sour cream!

Frequently Asked Questions (FAQs)

1. Can I use low-fat sour cream in my cupcakes?

Yes, you can use low-fat sour cream as a healthier alternative. However, keep in mind that the texture and taste may slightly differ from using full-fat sour cream.

2. Can I substitute sour cream with yogurt?

While yogurt may provide a similar level of moisture, it won’t bring the same tanginess that sour cream does. If you’re looking for the distinct flavor profile, it’s best to stick with sour cream.

3. Can I freeze sour cream cupcakes?

Absolutely! Once the cupcakes have cooled, you can store them in an airtight container or freezer bag and freeze them for up to three months. Just make sure to thaw them at room temperature before serving.

4. Can I use sour cream in other baked goods?

Definitely! Sour cream can be a versatile addition to various baked goods like cakes, muffins, and bread. It adds moisture and a delightful tanginess to any recipe.

5. What frosting pairs well with sour cream cupcakes?

The beauty of sour cream cupcakes is that they go well with a wide range of frostings. Cream cheese frosting, chocolate ganache, or even a simple vanilla buttercream are all excellent choices to complement the tangy flavor.

6. Can I add mix-ins like chocolate chips or fruits to the cupcake batter?

Absolutely! Feel free to get creative and add your favorite mix-ins to the cupcake batter. Chocolate chips, berries, or even shredded coconut can take your sour cream cupcakes to the next level.

7. How can I store leftover cupcakes?

If you have any leftover cupcakes (which is rare!), you can store them in an airtight container at room temperature for up to three days. However, they are best enjoyed fresh.

8. Can I make mini sour cream cupcakes?

Definitely! To make mini sour cream cupcakes, simply adjust the baking time to around 10-12 minutes. Keep an eye on them, as they tend to bake faster than regular-sized cupcakes.

In Conclusion

Sour cream cupcakes are a delightful treat that brings joy to any occasion. With their moist texture and tangy flavor, they are sure to impress your taste buds. So, the next time you’re craving a delicious cupcake, don’t forget to add a dollop of sour cream. Your taste buds will thank you!

Sour Cream Cupcakes compressed image1

Sour Cream Cupcakes

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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 35 minutes
Course Cakes
Cuisine American
Servings 12


  • 2 cups of all-purpose flour
  • Candy or sprinkles for garnish
  • 2 teaspoons of baking powder
  • A pinch of salt
  • 1 1/2 sticks of unsalted butter at room temperature
  • 1 1/2 cups of sugar
  • 3 eggs
  • 1 1/2 teaspoons of vanilla extract
  • 1/2 cup of milk
  • 3/4 cup of sour cream
  • 1 (12-ounce) bag of semisweet chocolate chips
  • 3 sticks of unsalted butter , slightly warmed
  • 1 teaspoon of vanilla extract
  • A pinch of kosher salt
  • 1/2 cup of powdered sugar


  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer, combine the butter and sugar. Use the paddle attachment to beat them together until light and fluffy. Turn off the mixer and scrape down the sides of the bowl.
  • Beat in the eggs, one at a time. Slowly add the vanilla, milk, and sour cream. Scrape down the sides of the bowl as needed. Gradually mix in the flour with the mixer on medium speed.
  • Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly.
  • Place the muffin tin in the preheated oven and bake for approximately 20 minutes. Check halfway through to ensure even baking, and rotate the muffin tin if necessary.
  • The cupcakes are done when a toothpick inserted into the middle comes out clean. Remove from the oven and let them cool completely on a wire rack before frosting and decorating.
  • Place the chocolate chips in a heat-proof bowl. Fill a saucepan with 1 inch of water and place the bowl of chips on top. Bring the water to a boil over medium heat. Gently stir the chips until they are 3/4 melted. Remove the bowl from the saucepan and continue stirring occasionally until all the chips have melted
Keyword Chocolate, Chocolate Cupcake, Cupcake, Dairy Recipes, Easy, Easy Baking, Mixer Recipes, Sugar
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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