Small Batch Vanilla Cupcakes with Sour Cream

Small Batch Vanilla Cupcakes with vanilla bean buttercream and sprinkles on top.

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Small Batch Vanilla Cupcakes with Sour Cream

These Small Batch Vanilla Cupcakes are soft, fluffy, and incredibly moist thanks to the addition of sour cream. Recipe yields 6 cupcakes.

Servings: cupcakes

Calories: 232kcal

Author: Mike Johnson

Ingredients

57 g unsalted butter softened
100 g granulated sugar
1 large egg
60 g sour cream room temperature
1 teaspoon vanilla extract
seeds scraped from 1 vanilla bean or 1 teaspoon vanilla bean paste
80 ml heavy cream
95 g cake flour
1 teaspoon baking powder
¼ teaspoon fine sea salt
double vanilla buttercream (one batch)

Metric - US Customary

Instructions

Preheat the oven to 350°F (180°C). Line a 6-cup muffin pan with cupcake liners, then set it aside.
In a medium bowl, using a handheld mixer, beat the butter on high speed until it’s smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes, until it’s creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the egg, sour cream, vanilla extract, and vanilla bean seeds. Beat on medium-high speed until the ingredients are combined, scraping down the sides and up the bottom of the bowl as needed.
Add the flour, baking powder, and salt and mix until they are just incorporated. With the mixer still running on low, slowly pour in the heavy cream until it’s combined.
Spoon the batter into the prepared pan, filling each liner until almost full; you’ll use about 4 tablespoons (60 g) of batter per cup.
Bake the cupcakes for 20 to 22 minutes, or until a toothpick inserted into the center comes out relatively clean with a few moist crumbs. Allow the cupcakes to cool completely while you make the double vanilla buttercream.
Pipe or spread the double vanilla buttercream evenly over the top of the cooled cupcakes. Top with sprinkles, if desired.

Notes

Storage: Cover and store leftover frosted cupcakes in the refrigerator for 2-3 days. Unfrosted cupcakes can be frozen for up to 2 months. You can then thaw the cupcakes at room temperature, add the frosting, and serve.

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