Sour Cream Cupcakes
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cups
All-Purpose Flour1
Candy2 tsps
Baking Powder1 pinch
Salt1.5 cups
Sugar3
Eggs1 tsp
Vanilla Extract1 cup
Milk3 cup
Sour Cream1 pinch
Kosher Salt1 cup
Powdered SugarDirections:
1
Watch how to make this recipe
2
Special equipment: 12-cup muffin tin, cupcake liners Preheat the oven to 350 degrees F
3
Combine the flour, baking powder and salt in a large bowl
4
Reserve
5
In the bowl of a stand mixer combine the butter and sugar
6
Using the paddle attachment beat the butter and sugar together until they are light and fluffy
7
Turn the mixer off and scrape down the sides of the bowl
8
Beat in the eggs, 1 at a time
9
Slowly add the vanilla, milk and sour cream
10
Scrape down the sides of the bowl, as needed
11
With the mixer on medium speed, gradually mix in the flour
12
Line a muffin tin with paper muffin cups
13
Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups
14
Put in the preheated oven and bake for about 20 minutes
15
Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin
16
The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake
17
Remove from the oven and let cool completely on a wire rack, then frost and decorate
18
Put the chocolate chips in a heat-proof bowl
19
Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan
20
Bring the water to a boil over medium heat
21
Gently stir the chips around until they are 3/4 of the way melted
22
Remove the bowl from the saucepan and stir occasionally until all the chips have melted
23
In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy
24
Scrape down the sides and add the powdered sugar, vanilla and salt
25
Beat on low speed until the mixture is combined
26
Then turn the mixer speed to medium-high and beat for 30 seconds
27
Turn down the mixer and add the chocolate gradually
28
Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy