Perfect White Cupcake: Recipe for Vanilla Bean Sour Cream Cupcakes (2024)

Last week I was all about finding the Perfect White Cupcakes for a certain someone’s fourth birthday party that we had this past Saturday.

It was a week long adventure for sure!

There were several batches baked and tweaked, frustrated phone calls to Jamie from My Baking Addiction, and more tweaks.

It turns out I had a high altitude dilemma on my hands.

I don’t bake cupcakes a lot and depending on the recipe, I often get lucky, but this time around it did not work out so well.

Circus Tent Cupcake Decorating Tips

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We had an adorable Circus/Carnival themed birthday party for Madeline (more details to follow later this week) and I knew that I wanted a moist, Vanilla Cupcake recipe for the party so I could do two-toned frosting in the party colors on top so they would somewhat resemble a Circus tent.

I used a combination of red, yellow, and turquoise striped cupcake wrappers and frosted each with a coordinating color combo: white and red swirls, yellow and white swirls, and turquoise and white swirls.

Decorating Tools Used:

The final cupcake recipe turned out delicious! Everyone, including perfectionist me, loved them. It was well worth the effort.

I love the slight tang that the sour cream offers the cupcakes and how incredibly moist they are.

These Vanilla Bean Sour Cream Cupcakes will definitely be my new go-to Perfect White Cupcake Recipe.

Please Note:

I have not personally tested this recipe at sea level.

I live at around 5,300 feet elevation and made tweaks to the original recipe, which you can find credited in the recipe’s print box.

More Yummy Cupcakes

  • Nutella Cupcakes with Triple Cream Cheese Frosting
  • Lemon Blackberry Cupcakes
  • Lemon Coconut Cupcakes and Lemon Buttercream
  • Chocolate Pumpkin Cupcake
  • Solar System Chocolate Cupcakes
  • Chocolate Cupcake with Raspberry Buttercream

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Perfect White Cupcake: Recipe for Vanilla Bean Sour Cream Cupcakes (3)

Vanilla Bean Sour Cream Cupcakes

Yield: Makes approximately 18-20 cupcakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

I love theslight tang that the sour cream offers the cupcakes and how incredibly moist they are. These Vanilla Bean Sour Cream Cupcakes will definitely be my new go-to Perfect White Cupcake Recipe.

Ingredients

For the Vanilla Bean Sour Cream Cupcakes:

  • 1 1/4 cup all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 1/3 cups sugar
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 large egg whites, room temperature
  • seeds scraped from one vanilla bean
  • 2 teaspoons pure vanilla extract

For the Vanilla Bean Buttercream:

  • 3 sticks unsalted butter, softened
  • seeds scraped from one vanilla bean
  • 2 teaspoons clear vanilla extract (to maintain the bright white color)
  • 1 ½ pounds (24 ounces) confectioners’ sugar, sifted
  • 4-6 tablespoons heavy cream or milk

Instructions

For the Vanilla Bean Sour Cream Cupcakes:

  1. Preheat the oven to 375 degrees F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.
  2. In a large bowl combine both flours, baking powder, baking soda, and salt. Whisk to combine.
  3. In a medium bowl whisk together the milk, sour cream, and egg whites. Set aside.
  4. Fit a stand mixer with a paddle attachment, or use a hand mixer (I got a better dome with the hand mixer). Add the butter, sugar, and vanilla to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.
  5. Add the vanilla extract and one third of the flour mixture while beating on medium speed, again scraping the sides as needed. Beat in half of the sour cream mixture. Alternately add the remaining flour mixture and sour cream until all the wet and dry ingredients have added, beating until the batter fully incorporated and smooth.
  6. Use a large scoop (about 3 tablespoons), evenly divide the batter between 18 lined muffin tins filling each about 2/3 of the way full.
  7. Bake for 15-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.

For the Vanilla Bean Buttercream:

  1. In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and vanilla bean seeds. Beat until fluffy. Turn the mixer to low speed and slowly add the confectioners' sugar while continuing to beat.
  2. Once well blended, add in the vanilla and 4 tablespoons heavy cream or milk. Mix on low speed until well combined and moist. If desired, an additional 1 to 2 tablespoons of heavy cream or milk until your desired consistency is reached. Beat at high speed until frosting is smooth and fluffy.
  3. Pipe or decorate as desired. See Two Tone Frosting for Cupcakes and Cupcake Piping Tricks for piping tips.

Notes

cupcakes heavily adapted from Baking: From My Home to Yours

Vanilla Buttercream via Jamie

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Nutrition Information:

Yield: 18Serving Size: 1
Amount Per Serving:Calories: 318Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 57mgSodium: 157mgCarbohydrates: 30gFiber: 0gSugar: 16gProtein: 4g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in your kitchen!

Perfect White Cupcake: Recipe for Vanilla Bean Sour Cream Cupcakes (2024)

FAQs

What does sour cream do to cupcakes? ›

Sour cream adds moisture without thinning your batter the same way that a liquid would. That fact that sour cream delivers moisture without further thinning out a batter results in a cake with a very tender, very fine crumb.

What is the secret to good cupcakes? ›

Top Tips for Baking Better Cupcakes
  • Read the Recipe. Read the recipe all the way through first. ...
  • Check Oven Temperature. ...
  • Check the Dates. ...
  • Substitute with Caution. ...
  • Use the Right Temperature. ...
  • Take Time to Sift. ...
  • Measure with Care. ...
  • Cream the Ingredients.

Is sour cream or milk better for cupcakes? ›

Baking with Sour Cream: The creamy texture of sour cream makes baked goods more moist than if you used milk. This makes sour cream an excellent choice for recipes that are known to have drier results, like sponge cakes.

What happens when you add sour cream to a box cake mix? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Can I skip sour cream in cupcakes? ›

Buttermilk. Buttermilk can work great as a substitute, but it's a little trickier since it's so much thinner than sour cream. In baking, we'd recommend only using 3/4 cup of buttermilk for every cup of sour cream called for. The batter may look a little thinner, but it should still bake up nicely.

What not to do when baking cupcakes? ›

Don't Over-mix, Don't Under-mix

Not too much, not too little. Make sure you're mixing the cupcake batter together *just until* the wet and dry are combined. Overmixing batter, whether that's for cakes, cupcakes, breads, muffins, etc, lends a tough-textured baked good. Don't turn on the mixer then leave the room.

What's the most important ingredient in a cupcake? ›

Flour is the main ingredient of the batter and provides the base for the cupcake. Butter or oil provides flavor, tenderizes the batter and helps provide volume.

How do you keep cupcakes moist and fluffy? ›

"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix at a low speed to avoid this, stopping just as all ingredients blend.

Is it better to make cupcakes with water or milk? ›

Replace water with whole milk, coffee, or soda.

The result is a moister and more flavorful cupcake. Replace water with whole milk in vanilla and white cake mixes. Add coffee to bring out the richness of a chocolate cupcake. Lemon lime soda will make a citrus cupcake sing.

What milk is best for cupcakes? ›

Soy milk. Soy milk is probably the best dairy-free milk for baking. It has a similar consistency to cow's milk, so will give a nice texture to your recipe. It also has a neutral flavour, so it won't affect the taste of your final bake.

How much sour cream equals 1 cup of milk? ›

Sour cream or full fat yogurt can be substituted 1:1 for whole milk. Use this substitute in baking quick breads or for adding creaminess to pan sauces. Sour cream works especially well in recipes calling for buttermilk, too and vanilla-flavored yogurt can be used for sweet quick breads and cakes.

Do you bake cupcakes at 325 or 350? ›

Most cupcakes bake well between 325°F and 375°F.

What temperature should you bake cupcakes at? ›

For chocolate, vanilla, and most other cupcake recipes, you'll want to bake for 15 to 20 minutes in an oven preheated to 350°F. Test for doneness by inserting a wooden toothpick into the center of a cupcake. If the toothpick is clean when you remove it, the cupcakes are done.

How much batter makes the perfect cupcake? ›

Fill your cupcake cases 2/3 full – around 3 tablespoons – or one decent ice scream scoop. Avoid filling your cupcake cases with too much batter as they will not bake properly and might overflow when they rise.

What is the purpose of sour cream? ›

Sour cream is commonly used as a condiment on foods, or combined with other ingredients to form a dipping sauce. It can be added to soups and sauces to help thicken and make them creamy, or in baking to help increase the moisture level over and above using milk.

Will sour cream curdle if baked? ›

The lesser fat content of sour cream makes it less versatile for cooking—while crème fraîche can be boiled, sour cream will curdle if heated too high or too quickly. It is best to add sour cream to a dish just before serving.

Is it better to bake with sour cream or yogurt? ›

Baked goods made with yogurt as a straight substitute for sour cream will turn out less tender, lighter in texture and have a tangier, less buttery flavor.

Do cupcakes with sour cream need to be refrigerated? ›

If they contain any dairy or egg products, they'll definitely need a spot in the fridge. Or perhaps you're worried that the frosting will melt in hot weather. Whatever the reason, storing any kind of cupcake in the fridge overnight won't cause them too much damage. Just make sure you do it properly.

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