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Frosted Vanilla Cupcakes
Recipe Summary
prep: 30 mins
total: 1 hr 20 mins
Yield: Makes 12
Ingredients
Ingredient Checklist
1 1/2 cups all-purpose flour, (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup reduced-fat sour cream
Vanilla Frosting
Cook's Notes
Reduced-fat sour cream works as well as the regular version in giving these cupcakes a moist crumb and slightly tangy taste.
Gallery
Frosted Vanilla Cupcakes
Recipe Summary
prep: 30 mins
total: 1 hr 20 mins
Yield: Makes 12
Gallery
Frosted Vanilla Cupcakes
Frosted Vanilla Cupcakes
Frosted Vanilla Cupcakes
Recipe Summary
prep: 30 mins
total: 1 hr 20 mins
Yield: Makes 12
Recipe Summary
prep: 30 mins
total: 1 hr 20 mins
Yield: Makes 12
prep: 30 mins
total: 1 hr 20 mins
prep:
30 mins
total:
1 hr 20 mins
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2/3 cup reduced-fat sour cream
- Vanilla Frosting
Directions
Preheat oven to 350 degrees. Line a standard (12-cup) muffin tin with paper liners. In a small bowl, whisk together flour, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla.
With the mixer on low speed, gradually beat in flour mixture and sour cream in alternating batches, beginning and ending with the flour. Divide batter evenly among prepared muffin cups.
Bake until a toothpick inserted in the center of a cupcake comes out clean and the top is springy to the touch, 20 to 25 minutes. Cool 10 minutes in the pan, then turn out onto a rack to cool completely before spreading with frosting.
Cook's Notes
Reduced-fat sour cream works as well as the regular version in giving these cupcakes a moist crumb and slightly tangy taste.
Cook’s Notes
Reduced-fat sour cream works as well as the regular version in giving these cupcakes a moist crumb and slightly tangy taste.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Frosted Vanilla Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Frosted Vanilla Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
