This homemade vanilla cupcake recipe isn’t short of pure vanilla flavor! The cupcakes are moist, and the buttercream is smooth and creamy. This is the perfect dessert for any occasion!
If you think vanilla cupcakes are boring, you’ve clearly been eating the wrong ones.
When done properly, homemade vanilla cupcakes are moist, tender, and full of vanilla flavor. I’m happy to report that these cupcakes tick all the boxes, and then some!
I topped these vanilla cupcakes with vanilla frosting to stick with the vanilla theme, but you’re welcome to use any flavor of frosting you’d like. You can even add a few drops of food coloring to transform the cupcakes into a special holiday treat.
This scratch recipe is almost as easy to prepare as a box mix, but with 10 times more flavor!
These vanilla Keto Cupcakes are made with sour cream so they are light and fluffy. And they have only 2g net carbs each. These low-carb cupcakes are great plain or with your favorite icing or keto frosting.
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Birthday season is coming to our house. It begins with my baby turning 2 on December 30th and continues with everyone else within the next 6 months. Most of my husband’s family also has late winter or spring birthdays. Last week I made a batch of Magnolia Bakery’s famous vanilla cupcakes to freeze for our first party. They are my favorite.
But they are not Trim Healthy Mama compatible (not even a smidge). I was strong that morning and didn’t even lick the mixing spoon. I don’t know if I can be that strong at the party once they are covered in buttercream icing. I knew that I needed an alternative for myself so the next day I went to work creating a keto cupcake recipe. Here are my sour cream vanilla cupcakes. I love keto chocolate cupcakes too but there is something about a vanilla cupcake with sweet buttercream frosting that gets me every time.
These gluten free keto cupcakes are perfect. They are very flavorful I’m thrilled to have a batch in the freezer so I don’t have to miss out on all of our celebrations. I also love keto vanilla cupcakes with strawberries and whipped cream. This easy low carb cupcake recipe is also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
It is hard to pass up a chocolate cupcake, but when it’s made with sour cream it may be nearly impossible. That’s because this dairy product makes the cake exceptionally moist and rich tasting while adding very little flavor, allowing the chocolaty taste to take center stage. To prepare the batter, cocoa powder is mixed with boiling water, butter, and sugar to create a smooth, chocolate base before sifted dry ingredients and a mixture of egg, sour cream, and vanilla are added alternately. Once the cupcakes are baked, they can be topped with homemade or store-bought frosting.
A basic vanilla frosting will pair nicely, but for something different try these chocolate cupcakes with fluffy caramel cream cheese frosting, chocolate sour cream frosting, or a glossy ganache. And for an extra touch, sprinkle on crushed Oreos, mini M&M’s, toffee crunch, or toasted chopped nuts.
- (4 tablespoons)
- unsweetened cocoa powder
- , beaten
- pure vanilla extract
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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
- In the mixing bowl of an electric mixer, combine the boiling water, butter, granulated sugar, and cocoa powder. Beat on low speed until the mixture is smooth and the sugar is dissolved.
- In another bowl, or on a large sheet of waxed paper, sift the flour, salt, baking powder, and baking soda. Mix gently.
- In a small bowl, whisk together the egg, sour cream, and vanilla extract.
- With the mixer on low, add the sifted dry ingredients to the cocoa mixture alternately with the egg and sour cream mixture. Mix until all of the ingredients are combined.
- Cool in the pan for 5 to 10 minutes. Remove the cupcakes from the pan to a wire rack and cool completely before frosting.
- Top with your favorite frosting, homemade or purchased.
Can I use low-fat sour cream?
If you are concerned about calories and fat, you can substitute a sour cream with a lower fat content; however, keep in mind that the cake will not be as moist since it is the fat that creates this texture. You can also replace the sour cream with full-fat Greek yogurt if you prefer, which is lower in fat and calories than sour cream.
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These Homemade Sour Cream Funfetti Cupcakes are even better than box cake mix and are so easy to make! Moist, perfectly sweet, tender, loaded with rainbow sprinkles and topped with a swirl with a sweetened sour cream frosting. Bake these for any occasion or birthday party!
If you love Funfetti try my Funfetti Pancakes, Funfetti Cookies, Funfetti Dip, and Funfetti Cheesecake Bites!
PIN Homemade Sour Cream Cupcakes to try later!
I have so much to say about Funfetti Cupcakes because I love them so much and they remind me of my childhood. The sprinkles bring the FUN in FUNFETTI. Who wouldn’t love a vanilla cupcake speckled with rainbow sprinkles?
These cupcakes are incredibly easy to make and are the perfect treat for any birthday celebration, occasion, or anytime you want to make something sweet, delicious, and colorful.
You only need a few simple kitchen staples to make these. I love how these cupcakes aren’t overly sweet and the sour cream balances out the sweetness. It adds the perfect amount of creaminess that makes these super soft and moist.
Erin is also a wife and mom that loves creating easy recipes with simple and fresh ingredients. She also has a page on her blog dedicated to easy entertaining which is amazing for busy moms like us! Entertaining doesn’t have to be hard, time-consuming, or complicated thanks to Erin’s recipes and tips. If you didn’t already know, Erin is also the cookie queen and creator of the popular Sweetest Season Cookie Exchange which is a yearly virtual cookie exchange.
It was so difficult to pick just one recipe from her blog but I love all things Funfetti so it had to make these cupcakes. I was tempted to also make her Funfetti Cookies and Funffeti Ice Cream Sandwiches, yummm! I have a list of recipes I want to make from her blog like these Cinnamon Roll Pancakes, French Onion Bruschetta, Lemon Zucchini Bread, and Honey Butter Biscuits. Be sure to check them all out!
Hosted by – An Affair from the Heart
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- Devour Dinner –Fruit Charcuterie Board
- Family Around the Table – Fresh Strawberry Milkshake
- Feast + West – Frozen Grasshopper Martini
- Home Cooked Harvest – Rocky Road Brownies
- Hostess at Heart – Honey Bun Cake
- Kathryn’s Kitchen Blog -Homemade Sour Cream Funfetti Cupcakes
- Off the Eaten Path – Beer Margarita Recipe
- The Speckled Palate – Brown Butter Chocolate Chip Cookies with Bourbon and Walnuts
- Sue Bee Homemaker – No Bake Strawberry Cheesecake Bites
- Take Two Tapas – Crab Dip
- The Wimpy Vegetarian – Texas Trash Dip Warm Bean Dip
This may be just about the easiest and most delicious cupcake you’ll make that gets rave reviews from EVERYONE, these shortcut cupcakes are the ultimate in baking. The sour cream frosting will win you over in one bite!
I love cupcakes. If you browse my blog for any length of time, there’s no denying I’m having a real love affair with these miniature cakes. And that’s because they are perfect for all sorts of occasions, from fancy to dressed down. I even make them to have around the house for my kids, and myself when that sweet tooth hits. And these cupcakes which I’m about to show you how to make are some of my favorites.
I love how almond adds its own unique sweetness, and sour cream adds a tang that goes brilliantly with it. These two ingredients work together and balance one another out, giving your taste buds an enjoyable experience.
If you’re a fan of my blog, then you may recognize this recipe. It’s adapted from my layered cake, but this time I’m giving it to you in its handheld version. Plus, I’ve added in the option to fill these cupcakes with whatever your heart may desire! One of my favorites is my piped into the cupcakes. Also fantastic, is, for a tangy, yet sweet, addition. But really, you can fill it with whatever you’re in the mood for, or just keep them plain for a simple version that’s still packed with flavor. Fresh made jam, add a scoop of sprinkles for a fun confetti style surprise.
And if almond isn’t your thing, no worries there! Add in your favorite, lemon, maple, or just use all vanilla. I have loads of amazing cupcake recipes. I also have lots of decorating tips if you feel like getting fancy and adding some flair to the tops of your cupcakes. Or if you like to mix and match flavors, here are some great frosting alternatives
Okay before we get started, let me go over a few tips for you:
If you like light and fluffy cake, don’t refrigerate. Refrigerating a cake makes a much more dense dessert because of the moisture in the fridge. However, if you like a denser cake that feels closer to homemade, then this could be a great option for you!
For filling your cupcakes, I use cupcake corer, an apple corer tool, or the back of a large piping tip to remove some cake from the center of the cupcakes. I then replace the small piece of cake so the frosting sits evenly on top of the cake.
These cupcakes can be served with this sour cream frosting recipe or take a look at my other frosting recipes to select another variety.
Line cupcake pans with cupcake liners. Not all liners are created equal, I use glassine liners that don’t stick to the cake.
In the bowl of a mixer add the cake mix, along with flour, sugar, and salt. Mix slowly to combine. If you mix too fast, you’ll have a flour cloud on your hands, very messy!
Slowly add in the water, the beaten egg whites, melted butter, sour cream, oil, and extracts.
Once again, mix on low to combine, then turn the speed to medium and mix for 1 minute,
Turn off and scrape down the sides of the bowl. Be sure the ingredients on the bottom are completely blended. Mix for another 30 seconds or until completely combined. You can increase to medium-high speed for this portion.
Now prep your muffin tins. When ready, place 3 tablespoons of batter into each cupcake liner.
Bake for 18 minutes, then test with a toothpick. They’re done when it comes out clean. If they need to bake more, add small increments of time – a minute or two – to ensure you don’t burn them.
Allow cupcakes to cool for 10 minutes in the pan. Then remove them from the pan and let them cool completely on a cooling rack.
Use the opposite end of a piping tip, cupcake corer, or apple corer to remove a small amount of cake. Add filling. Then replace the small piece of cake and frost as desired. If you’re skipping the filling, then just frost the cupcakes.
Here are some common questions when it comes to baking:
Rhubarb Vanilla Cupcakes – These airy vanilla cupcakes are made with a real spring vegetable: rhubarb. They are very airy, with small chunks of rhubarb sweetened in honey and vanilla. A delicious dollop of cream with a topping of fresh sweet rhubarb and some syrup makes this an irresistible sweet treat!
The rhubarb season is back in full swing. One of the joys of spring anyway. And besides the asparagus and strawberries, it’s one of the joys that I look forward to.
And although rhubarb has a sour taste, it is perfect for sweet dishes. So vegetables in your dessert. Rhubarb is the most delicious at the beginning of the season. Then it is slightly acidic and later in the season that acidity will increase and you will also need more and more sweetness to compensate.
The rhubarb used in this cupcake is sweetened in a mixture of honey, vanilla, and sugar. Mix a small part into the batter. The rest is used as a topping, just like the syrup. A delicious slightly sweet treat to enjoy!
What do you need for Rhubarb Cupcakes
- Rhubarb – Use the stems and not the leaves (they contain too high a concentration of oxalic acid which is poisonous). The rhubarb season runs from (late) March to June 21st (the longest day of the year). The later the rhubarb is harvested, the sourer it is (and the more sugar you need to add). Rhubarb sold in the supermarket has nice red stems and those stems give a very nice red color to the purée when cooked (if you don’t peel them).
- Flour – You can use regular all purpose flour for these cupcakes.
- Baking powder and baking soda – These are rising agents and make the cupcake airy. You can replace baking soda with baking powder, but that’s a less powerful rising agent and your batter will become denser.
- Eggs – Use eggs size L (approx. 2 oz. per egg). Make sure the eggs are at room temperature, this will allow them to mix better with the batter and make it fluffier.
- Sugar – “Normal” sugar. Sometimes it is advised to use fine sugar. That dissolves better in the cupcakes. I’ve tried it, but it doesn’t matter much for the end result.
- Vanilla Extract – If you can gain it, use real vanilla extract, which has a slightly deeper flavor than imitation. With this recipe you can make your own vanilla extract (and certainly if you bake a lot, it is highly recommended, because you can use this for a good time).
- Honey – Honey has its own full floral taste. In combination with the vanilla, a delicious combination as sweetener for the rhubarb.
- Butter – Butter, unsalted. Remove the butter from the refrigerator half an hour before use so that it is at room temperature.
- Sour Cream – In addition to adding moisture to the batter without making it too thin, it also sets the baking soda to work (which needs an acid to activate).
- Cream and confectioner’s sugar – Whipped together this makes a delicious cream topping.
How to prepare Cupcakes with Rhubarb
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Make the batter by beating butter with sugar until fluffy. Add the eggs and vanilla extract while mixing. Mix in the flour and sour cream.
- Place the sugar, honey and water in a saucepan.
- Add the rhubarb pieces. Bring to a boil and simmer for 5 minutes.
- Fold in ⅓ part of the sweetened rhubarb pieces into the batter.
- Divide the batter into the muffin tin and bake in the center of the preheated oven (330 °F / 170°C) for 20 to 25 minutes until golden brown.
- Let the cupcakes cool to room temperature. Whip the cream with confectioner’s sugar until stiff and pipe a swirl on each cupcake. Spoon some rhubarb pieces on the cream and pour some syrup on top. Serve!
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 330 °F (170 °C).
- Line a baking tray with paper cupcake liners.
- Wash the rhubarb and cut it into fine half-moons (approx. ¼ inch (½ cm) thick).10 oz. rhubarb
- Put the rhubarb together with sugar, honey, water, and the vanilla extract in a saucepan and bring to a boil.1 cup sugar, 1 tablespoon honey, 1 cup water, 1 teaspoon vanilla extract
- Simmer for 5 minutes and then cool to room temperature.
- In the first bowl, mix the flour, baking soda, baking powder, and salt well with a fork.1¼ cup flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt
- Add the eggs one at a time while continuing to mix. Do not add the next egg until the first egg has been taken up.
- Also, mix in the vanilla extract.1 teaspoon vanilla extract
- Turn the mixer low and mix the contents of the first bowl, the flour mixture, into the batter.
- Finally, add the sour cream and mix.⅖ cup sour cream
- Turn off the mixer and with a spatula gently fold ⅓ of the rhubarb into the batter.
- Divide the batter over the cupcake forms and put the tin in the oven. Bake for 20-25 minutes.
- Allow cooling to room temperature.
- Beat the cream with the confectioner’s sugar until stiff.1 cup cream, 2 tablespoons confectioners sugar
- Transfer the cream to a pastry bag.
- Just before serving, pipe a swirl of whipped cream onto the cupcake and spread pieces of rhubarb on top.
1. – Rhubarb
Use the stems and not the leaves (they contain too high a concentration of oxalic acid which is poisonous).Rhubarb sold in the supermarket has nice red stems and those stems give a very nice red color to the purée when cooked (if you don’t peel them).
2. – Sour cream
Besides adding moisture to the batter without making it too thin, it also gets the baking soda to work (which needs an acid to activate).
3.- Baking Powder and Baking Soda
These are rising agents and make the cupcake airy. You can replace baking soda with baking powder, but that’s a less powerful rising agent and your batter will become denser.
4.- Vanilla Extract
If you can gain it, use real vanilla extract, which has a slightly deeper flavor than imitation. With this recipe, you can make your own vanilla extract (and certainly if you bake a lot, it is highly recommended, because you can use this for a good time).
5. – Oven
When you use a conventional oven, set the temperature to 330 °F (170 °C). In a convection oven, 300 °F (150 °C) is sufficient.
6. – Storage
- Room temperature – Store the cupcakes without cream topping at room temperature for up to 2 days.
- With topping or when very warm – store in the fridge for up to 3 days. They will change their structure slightly due to the humidity in the refrigerator, but they are still very tasty. Remove from the refrigerator 30 minutes before serving.
- Frozen (only without topping ) – Wrap in plastic wrap and then in a freezer box. This way the cupcakes stay good for up to 3 months.
7.- Nutritional value
The nutritional values are per cupcake decorated with cream and rhubarb.
Looking for a celebratory dessert? These champagne cupcakes are perfect for New Year’s Eve, graduation parties, birthdays and more! The light and fluffy cakes are paired with a delicious champagne buttercream.
Why this recipe works
Champagne is added to both the cake batter and the frosting so the flavor is infused throughout, but not overwhelming. The cupcakes taste like vanilla cupcakes, but with a bit of tangy champagne flavor. They turn out extra moist and fluffy thanks to the bubbles while the frosting is smooth and creamy.
- Champagne: Since cupcakes already contain sugar, a dry (less sweet) Champagne or Prosecco is best for baking. You can also use sparkling wine in this recipe.
- Flour: All purpose flour is best for this recipe.
- Butter: Unsalted butter at room temperature will make a tender and flavorful cake.
- Sour cream: If you want moist cupcakes, use sour cream. Full-fat will give you the best results. Plain Greek yogurt is a good substitute.
- Confectioners’ sugar: Also known as powdered sugar, this is used to make a soft and sweet buttercream frosting.
Switch up the bubbly: You can use Champagne, Prosecco, sparkling wine or non-alcoholic sparkling wine in this recipe. You can also use pink champagne for these cupcakes!
Make them bite-sized: If you’re entertaining, I suggest making mini cupcakes (people love bite-sized desserts). Use a mini muffin tin and fill each cup two-thirds full. Baking time will be 10 to 12 minutes.
Decorating ideas: When it comes do decorating, I like using gold sanding sugar, nonpareils or sprinkles with New Year’s Eve cupcake toppers. If you’re making these for another occasion, like an engagement party or baby shower, swap out the sprinkles for different colors or use different toppers. Fresh fruit such as raspberries or strawberries are also a nice touch.
How to make champagne cupcakes
- Whisk together dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- Beat butter and sugar until light and fluffy. Add and mix in the eggs one at a time then the vanilla.
- Whisk together champagne and sour cream: In a separate medium sized bowl, whisk together 1/2 cup bubbly and 1/2 cup sour cream (mixture will fizz and bubble a little).
- Alternate adding flour mixture and sour cream mixture: Gently mix in a third of the flour mixture, then stir in half the sour cream-champagne mixture. Repeat and end with remaining flour mixture. Mix until batter is uniform and smooth.
How to make champagne reduction
A reduction is boiling down a liquid to create a more concentrated flavor. For this recipe, bring 1 cup of champagne to a simmer and allow it to cook until approximately 2 to 3 tablespoons of liquid remains. Allow to cool before adding to frosting.
Use a kitchen scale to accurately measure your ingredients. If you don’t have a scale, be sure to spoon your flour into a measuring cup and level with a knife (don’t pack down flour). It also helps to use room temperature ingredients so you achieve a smooth batter and uniform cupcakes.
Pick the right champagne. A dry champagne will complement the sweetness of the cupcakes. For the best frosting flavor, reduce the champagne by simmering it on the stove. This will make a concentrated flavor without thinning out the frosting.
Avoid over-mixing the batter when combining the wet and dry ingredients as this will make the cupcakes dense instead of light and fluffy. Finally, let the cupcakes cool completely before frosting.
Frequently Asked Questions
Are champagne cupcakes alcoholic?
No, the alcohol in the cupcakes is baked off. My recipe uses a reduction where the alcohol is cooked off for the frosting too.
How long do champagne cupcakes last?
Keep the cupcakes in an airtight container at room temperature for up to 5 days. They may also be frozen for up to 3 months. Defrost in the refrigerator before bringing to room temperature.
How do you make pink champagne cupcakes?
You can use a sparkling rosé in this recipe or try my recipe for moscato cupcakes.
If you enjoy baking with alcohol, then you will definitely enjoy these recipes too!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Looking for a celebratory dessert? These champagne cupcakes are perfect for New Year’s Eve, graduation parties, birthdays and more!
- (218 g) all purpose flour
- (113 g or 1 stick) unsalted butter,
- (200 g) granulated sugar
- pure vanilla extract
- (124 g) sour cream,
- Champagne or prosecco, (dry is best)
- plus 1 taplespoon Champagne or prosecco
- (226 g or 2 sticks) unsalted butter,
- (300 g) confectioners’ sugar
- Preheat oven to 350° F. Line a cupcake pan with baking cups.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little).
- To the bowl of butter and sugar, add one third of the flour mixture and mix just until combined. Add half the sour cream mixture and mix again. Repeat and end by mixing in last third of the flour mixture. Do not over-mix the batter.
- Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tablespoons champagne plus 1 tablespoon champagne from the bottle and mix well.
- Frost the cupcakes and serve with some bubbly!
If you wish to brush the cupcakes with champagne, do so after they have cooled and before frosting. About a teaspoon for each cupcake should be enough.
Champagne: Dry champagne or prosecco works best. You can also use non-alcoholic sparkling wine.
Reduction: This is the process of simmering a liquid to create a more concentrated flavor. By doing this to the champagne, you’re able to make the flavor more evident in the frosting. You can still make the frosting without reducing the champagne, but the flavor will not be nearly as noticeable and the alcohol won’t be cooked off.
Store in an airtight container at room temperature for up to 5 days.
Freeze for up to 3 months. Wrap cupcakes in plastic wrap to prevent freezer burn.
Mini cupcakes: If you wish to make mini cupcakes, reduce baking time to 10 to 12 minutes or until a toothpick inserted in the center comes out clean.
This truly is the best vanilla cupcake recipe, in terms of both results and ingredients. It uses everyday ingredients I always have on hand, which is perfect for last-minute entertaining.
Here’s a quick summary of the key ingredients needed to make them:
- Unsalted butter: I always use unsalted butter for baked goods because the amount of salt in salted butters can vary between brands. You may use salted butter in the cupcake batter, but you will need to reduce the salt to 1/8 teaspoon.
- Sugar: You’ll need one cup of granulated sugar to make the cupcake batter. These cupcakes are sweet, but the sugar doesn’t outshine the vanilla flavor.
- Vanilla extract: The vanilla is the star of the show, so it’s important to use a good-quality bottle. Pure vanilla extract is preferred.
- Sour cream: Full-fat sour cream adds moisture to the cupcakes and also ensures they’re sturdy enough to hold a lot of frosting while still remaining light and fluffy.
- Heavy cream: Produces the richest vanilla frosting, but whole milk or half and half will also work.
Other Frosting Options
I paired these vanilla cupcakes with vanilla frosting, but you can top them with any flavor of frosting you’d like. Here are a few other options that you can try:
Can This Recipe Be Made in Advance?
Absolutely! The cupcakes can be baked 24 hours in advance. Let them cool completely, then store in an airtight container on your countertop. The frosting can be prepared 1 to 2 days in advance as well. Store in an airtight container and refrigerate until ready to use. Allow the frosting to come to room temperature on the counter, then frost the cupcakes.
The frosted cupcakes may be stored in an airtight container at room temperature or in the fridge one to two days ahead of time. If you store them in the fridge, I’d recommend letting them come to room temperature on the counter before serving.
Can I Use Low-Fat or Fat Free Sour Cream in Baking?
Technically, you can use low-fat or fat free sour cream in your baking recipes. However, I personally don’t recommend it!
Since the fat is one of the important components that improves the texture of baked goods, using a version with less fat sort of defeats the purpose.
Not only that, but the fat free varieties often contain fillers that change consistency when heated, so the texture won’t be quite as moist and the flavor won’t be as rich.
Flour: all-purpose flour or you could use whole wheat if you wanted to make these cupcakes on the healthier side.
Sugar: granulated sugar to add sweetness.
Baking powder + baking soda: makes these cupcakes rise and get puffy.
Salt: just a pinch to balance out the sweetness.
Sour Cream: balances out the sweetness. and makes these cupcakes super soft and moist.
Vanilla extract: enhances all of the flavors. Pure vanilla extract is always recommended when baking.
Eggs: adds richness and helps bind the ingredients together.
Milk: whole or low-fat milk can be used.
Sprinkles: the best part! I recommend using rainbow jimmies as opposed to the nonpareils because the color can come smear off in the batter.
Can I Use Greek Yogurt Instead of Sour Cream in Baking?
If you’re looking make healthier choices with your baked goods, Greek yogurt can be a good substitute for sour cream.
Similar to sour cream, Greek yogurt is acidic. For the best texture, I recommend full-fat or low-fat Greek yogurt options instead of fat free, but many people are satisfied with the results of baked goods when using fat free varieties.
- Bring all of the ingredients (eggs, butter, sour cream, etc.) to room temperature for best results. This helps the batter come together more evenly and makes for a better cupcake.
- Only mix in the dry ingredients until just combined! Over mixing the batter can lead to dense cupcakes.
- Make sure to only fill each cupcake liner a little over halfway full. It won’t seem like much, but the cupcakes will rise quite a bit as they’re baking in the oven.
- You must wait to frost the cupcakes until they’ve cooled completely to room temperature. If you try to frost them when they’re still warm, the frosting will melt and slide off.
How To Use Sour Cream in Baking
Typically sour cream is used in place of milk, buttermilk, or cream. It’s often mixed in with butter, flour, sugar, and eggs to create a smooth and silky batter.
If you aren’t usually a fan of sour cream, you may be wondering can you taste sour cream in baking? Have no fear; when baked, the flavor *might* be very mildly tangy, but definitely not sour.
Most likely, you won’t even taste the sour cream–but you will taste a sweet and delicious cake.
Ingredients in Keto Cupcakes
Butter – I use salted butter in my baking recipes. I think the bit of added salt balances out the sweetness of baked goods. If you only have unsalted butter just add a pinch of salt.
Sweetener – I normally use my blend of xylitol (or allulose), erythritol, and stevia but offer suggestions for alternatives in the recipe card.
Eggs – Regular large eggs are the binder in this and help the cupcakes to rise.
Vanilla Extract – Vanilla is the most common extract used in baking. It enhances the other flavors and adds a subtle sweetness.
Sour Cream – Sour cream makes these fluffy keto cupcakes moist and tender. If necessary you can sub in plain yogurt.
Almond Flour – Almond flour has a tender flavor and texture that works well in keto desserts.
Coconut Flour – I prefer to combine coconut and almond flour together. The coconut flour balances the natural oiliness of the almond flour.
Baking Powder – Make sure to check the date on your baking powder to ensure your cupcakes rise properly.
How To Use Up Extra Sour Cream
If you happen to have some extra sour cream in your fridge, toss it in next time you are baking.
Now that you know how to use sour cream in baking, you’re going to find yourself looking for recipes to use this almost magical ingredient.
I’ve done the work for you and gathered up a list of some of my favorites to get you started.
This incredibly moist chocolate sour cream pound cake is topped with heavenly chocolate ganache, making it an old-fashioned favorite.
Sour cream makes this banana bread super moist and light, never dark and dense.
This moist and tender chocolate chip cake is a simple yet sweet dessert or coffee cake your family will love!
This Amish cinnamon swirl bread doesn’t require a starter, thanks to sour cream! You can enjoy a soft, tender loaf without the wait!
This Sour Cream Cheesecake Recipe is creamy and delicious. Easy to make, your guests and family will love every tangy-sweet bite!
Whether you choose to use fresh or canned peaches, this peach sour cream pound cake is a southern favorite!
Transform a boxed cake mix into a decadent show-stopping dessert that doesn’t require a lot of effort or skill–and it “bakes” in your pressure cooker!
This classic Italian recipe relies on sour cream for a light, tender texture. Perfect for any holiday!
All you need is a few staple ingredients and one mixing bowl to enjoy this moist and delicious chocolate cake!
Chocolate, salted caramel, and stout beer come together to create pillowy whoopie pies that are the perfect combination of sweet and salty!
This delightfully lovely red velvet cake cooks in the Instant Pot, making a festive dessert.
One of the most popular cake recipes with my readers, this triple chocolate bundt cake is moist and decadent–and it starts with a cake mix!
Coconut Key Lime Pie Bars are a tropical twist on lemon bars. Sweet, tart, and creamy, coconut key lime pie bars are a refreshing summer dessert.
Use sour cream to doctor up the blue box cornbread and enjoy a moist and tender slice!
Simple and sweet, you will love this from-scratch, tender chocolate sour cream bundt cake.
If you’re a cookies and cream fan, you’ll love this pound cake chock full of Oreo pieces!
If you are a coffee fan, then this cake will be right up your street! Soft, moist and light sponge, flavored with espresso coffee, sandwiched with silky-smooth mocha buttercream, topped with chocolate ganache and chopped walnuts.
This is one of life’s simple pleasures right here! Perfectly bright and cheery–great for breakfast, dessert, or a snack!
These from-scratch muffins are full of fresh corn, melty cheese, and fresh basil, for a summertime favorite!
Chocolate – You can add chocolate chips to the batter without needing to adjust the other ingredients or baking time. For a chocolate cake batter try my Keto Chocolate Cupcakes with keto chocolate frosting.
Without Coconut – If you want a keto cupcakes recipe without coconut flour try my keto Almond Flour Cupcakes.
Berries – You can fold a few berries into the batter without compromising the low carb cupcakes recipe.
Extracts – The easiest way to change the flavor of keto cakes or cupcakes is to swap out the extract. Orange extract, lemon extract, almond extract, and maple extract are good choices to easily change the flavor profile.
Dairy Free – Try a butter flavored coconut oil in place of the butter and coconut cream in place of the sour cream.
Yes! These cupcakes freeze really well. I like having a batch in the freezer of a couple of favorite keto recipes so I’m not tempted by high carb baked goods. A batch of these and a batch of fudge brownies ready to go and I can resist almost anything.
To freeze I recommend wrapping each one tightly in plastic wrap. After I do that I normally just pack them into a gallon-sized storage bag.
Can I double this recipe?
This recipe makes one dozen delicious sour cream vanilla keto cupcakes. If you need more cupcakes then go ahead and double or triple this recipe.
You can also double or triple this to make a sheet cake or layer cake!
Which icing to use for keto cupcakes?
There are dozens and dozens of ways to top these. One of my absolute favorites is with chocolate frosting. You can see the chocolate frosting used for these cupcakes here.
I also love them with keto cream cheese frosting. Or this keto recipe for vanilla frosting (just add a teaspoon of vanilla extract to the buttercream recipe).
Want a little color on your cupcakes? Try these Homemade Sugar Free Keto Sprinkles! Or buy some from Etsy. I love the sprinkles from Nicole at TheSprinkleCompany.
I use this batter as the base in a few of my other healthy cupcakes. This is a great recipe to start with and then play around with the flavors and top them as desired. These are a good inspiration if you aren’t sure how to top the sour cream vanilla cupcakes:
My Keto Lemon Cupcakes are pretty enough for a baby or bridal shower. They are filled with lemon curd, a fresh raspberry, and then topped with Raspberry Buttercream!
Cranberry Bliss Cupcakes mimic the flavors of the classic Starbucks treat. With a cranberry filling and cream cheese icing, they are the perfect bite.
Or turn them into my Tagalong Cupcakes if peanut butter and chocolate are more your thing. My Chocolate Peanut Butter Cupcakes are a fave low carb recipe in my house.
These Sour Cream Vanilla Keto Cupcakes have only 2 net carbs each. They are great plain, with berries and cream, or with your favorite icing!
- In a bowl with an electric mixer cream the butter and sweetener until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs one at a time mixing after each.
- Stir in the flours, baking powder, and salt until thoroughly combined. Divide batter between 12 muffin cups lined with paper liners.
- Bake at 350 for 20-25 min. Some ovens will take up to 30. You want the cupcakes to be firm to the touch and golden brown.
Nutrition: The nutrition facts are for one of the keto cupcakes. There are 1.9 NET carbs per serving.
Storage: I store all my keto baked goods in the fridge but these can be left at room temperature for up to 2 days if you prefer. They last in the refrigerator for 2 weeks or freeze for up to 3 months. They do freeze very well.
Make sure to check out the video with this blog post! It features these cupcakes with my Keto Cream Cheese Frosting.
Notes on Sweeteners:
LEFTOVERS AND STORAGE
Since the cupcakes have sour cream in the batter and in the frosting, you will need to store them in the refrigerator. Cupcakes tend to dry out when they are chilled, so be sure to place them in an airtight container so they are sealed.
Store for up to 4-5 days and let them sit out for at least 5 minutes to come to room temperature before eating for the best flavor and texture.
I don’t recommend freezing cupcakes with the frosting, however, you can freeze the baked cupcakes without the frosting for up to 3 months. When ready to frost, you can frost them frozen or you can let them thaw. Just be sure they are completely thawed before serving.
I’m out of sour cream, can I use a substitute?
Yes again! Yogurt can be used in place of sour cream, I would use thick Greek yogurt like Fage, you don’t want a sweet plain yogurt it won’t offer the flavor balance that sour cream or plain Greek yogurt will.
White Almond Sour Cream Cupcakes (WASC)
- 1 cup flour
- 1 cup granulated sugar
- pinch salt
- 1 1/4 cups water
- 4 egg whites, from large eggs (use the egg yolks for another recipe like lemon curd)
- 4 oz (½ cup) butter, melted
- 1 cup sour cream
- 2 tablespoons oil (I use avocado oil, vegetable or canola would work as well)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Preheat oven to 325°
- Line cupcake pans with cupcake liners (I use glassine liners that don’t stick to the cake)
- In the bowl of a mixer add the cake mix, along with flour, sugar, and salt, and mix to combine.
- Add in the water, egg whites, melted butter, sour cream, oil, and extracts.
- Mix in low to combine, then turn the speed to medium to mix completely for 1 minute,
- Turn off and scrape down the sides and be sure the ingredients on the bottom are completely blended. Mix for another 30 seconds or until well mixed, can increase to medium-high speed for the last 30 seconds.
- Place 3 tablespoons into each cupcake liner.
- Bake for 18 minutes then test with a toothpick until it comes out clean.
- Allow cupcakes to cool for 10 minutes in the pan, then remove from the pan and allow to cool completely on a cooling rack.
- Add filling or frosting as desired.
- If you prefer fluffy cupcakes no need to refrigerate them, if you prefer the cupcakes to be denser than fluffy, refrigerate them, and the result will have a more homemade texture.
THESE FUNFETTI CUPCAKES ARE
- Tender, moist, and so fluffy.
- Not too sweet thanks to the sour cream.
- so much better than box cake mix and is just as easy to make.
- Perfect for a birthday celebration, classroom parties, showers, graduation parties, or any occasion!
Find out how to use sour cream to make your baked goods even better!
If you’re wondering, “what does sour cream do in baking?,” look no further than this simple explanation for the sometimes unexpected secret ingredient!
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Take a look at any vintage cookbook and you are likely to find a handful of baking recipes that use sour cream.
Using sour cream in baking wasn’t an accident. It was done as a way to use readily available ingredients. In the late 1800s, many families had cows, and cows make cream and milk.
Traditionally, cream skimmed off the top of milk was allowed to ferment–either on its own or by adding acid-producing bacterial culture. It can also be made by adding lemon juice or vinegar to cream, similarly to how you can make buttermilk by adding lemon juice or vinegar to milk.
Cultured sour cream was readily available at grocery stores by the early 1900s. It was only a matter of time before sour cream found its way into baked goods. Fortunately, the results were delicious!
I’ve used it in everything from chocolate cake to cornbread, and once you give it a try–I’m sure you’ll be adding it to everything, too!
Sour cream is full of acid and fat, so it adds lots of moisture to baked goods and will make them tender and rich. If you have ever eaten a cake and wondered how the baker got it so moist, it was probably sour cream.
I’m going to dust off my science degree and give a little explanation of how sour cream is useful. Here’s how it works:
- Moisture – Sour cream adds lots of moisture, because it’s so thick and has high fat content, and it doesn’t thin out the batter as milk or cream would.
- Richness – Cup for cup, a full-fat sour cream has over five times the amount of fat found in whole milk, so it adds an incredible richness to baked goods.
- Acidity – There is a lot of baking science behind the acid in sour cream, but basically, as an acid, it reacts with more alkaline ingredients such as baking soda, helping to activate those ingredients. Not only that, but the acids help to shorten and tenderize strands of gluten, which gives a better texture.
RECIPE TIPS & VARIATIONS
Make ahead: if you want to make these cupcakes ahead of time you can. Bake the cupcakes according to the recipe and let cool completely. Place them in an airtight container or large heavy-duty ziplock bag. Freeze for up to 3 weeks. You could also refrigerate for up to 5 days.
Sprinkles: you can add any color sprinkles for different holidays and occasions. Add red and green sprinkles for Christmas, black and orange sprinkles for Halloween.
Mini Cupcakes: make these into miniature cupcakes by baking them in a mini cupcake pan. Adjust the baking time to 15-20 minutes.
Frosting: you can use any of your favorite frostings for these cupcakes. Some of my favorites are Buttercream, Chocolate, or Strawberry!
OTHER FUNFETTI RECIPES
HOW TO MAKE FUNFETTI CUPCAKES
PREPARE CUPCAKE PAN. Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners, and spray with nonstick cooking spray. Set aside.
MIX. In a large mixing bowl, cream the sour cream, butter, and sugar together until smooth. Add the eggs and the vanilla extract, and mix until combined.
ADD MILK. Slowly pour in the milk, and gently stir into the other wet ingredients until smooth.
ADD DRY INGREDIENTS & SPRINKLES. In another mixing bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, stirring until just combined. Fold the rainbow sprinkles into the batter- be sure not to overmix.
BAKE. Fill the batter into the prepared cupcake liners ¾ of the way full and bake for 22-28 minutes.
Can I forego the cupcake liners and just use a baking spray?
Yes, a nice baking spray will allow the tiny cakes to remove from the pan easily. Butter will burn, so that is not a great option. A light coating of shortening will work, put a small amount of flour to coat each cupcake portion well. Just be sure your pan is high quality as it does make a difference in how they’ll turn out. I like liners not only for their ease of prep, but because they make the cupcake more handle-friendly.
CAN’T GET ENOUGH
- pure vanilla extract
- rainbow sprinkles (jimmies)
Sour Cream Frosting
- pure vanilla extract
- pinch of kosher salt
- Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners, and spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, cream the sour cream, butter, and sugar together until smooth. Add the eggs and the vanilla extract, and mix until combined.
- Slowly pour in the milk, and gently stir into the other wet ingredients until smooth.
- In another mixing bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, stirring until just combined. Fold the rainbow sprinkles into the batter- be sure not to overmix.
- Fill the batter into the prepared cupcake liners ¾ of the way full. Bake the cupcakes for 22-28 minutes, or until the tops are light golden brown and a toothpick comes out clean.
- In a medium mixing bowl, add sour cream, powdered, sugar, vanilla extract, and salt. Use an electric hand mixing and whip until combined- a few minutes. The frosting should be smooth and shiny.
- Frost the cupcakes when they are cool and top with more rainbow sprinkles.
Can This Recipe Be Used to Make a Cake?
Yes, you can bake the batter in one 9-inch round cake pan and increase the baking time to 30 minutes. For a layered cake, you may double the recipe or try my classic vanilla cake recipe instead.
This homemade vanilla cupcake recipe isn’t short of pure vanilla flavor! The cupcakes are moist, and the buttercream is smooth and creamy. This is the perfect dessert for any occasion!
- spooned & leveled (165 grams)
- softened (115 grams)
- full fat sour cream
- Preheat the oven to 350°F (180°C). Line a 12-count muffin pan with cupcake liners. Line a second muffin pan with 2 liners (this recipe will make 14 cupcakes). Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Add in the sour cream and mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
- Scoop the batter into the cupcake liners, filling them a little over half way full. You should end up with exactly 14 cupcakes.
- Bake for 18 to 22 minutes or until a wooden toothpick inserted into the center of the cupcakes comes out clean.
- Remove from the oven and allow to cool for a couple of minutes. Remove all of the cupcakes from the pan and transfer to a wire rack to cool completely.
To make the frosting
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand-held mixer, beat the butter on medium speed until smooth.
- Add in the confectioner’s sugar and vanilla and mix on low until fully combined. Slowly add in the heavy cream and mix on low speed until the frosting is smooth and well combined.
- Frost the cooled cupcakes as desired.
Storage Instructions: Store prepared cupcakes in an airtight container at room temperature for to 1 to 2 days or in the refrigerator for up to four days.
Freezing Instructions: Cupcakes and frosting will freeze well for up to 3 months. Thaw to room temperature and mix the frosting well before frosting the cupcakes.
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How to make Keto Cupcakes
If you have a hand mixer or food processor it is very very easy to make cupcakes! Simply mix together a couple of ingredients. Add a couple more. Mix more. Add more. Mix. And then just scoop it into cupcake liners. That’s it! The prep for these takes 15 minutes tops. I think I can get them in the oven in 8 minutes if my kids aren’t helping. If the little ones are helping it probably takes 30. No joke.
Step One: Cream together the room temperature butter and sweetener with a stand mixer or in a large mixing bowl with an electric mixer. Add the other wet ingredients. Mix in the dry ingredients.
Step Two: Divide the cupcake batter between a muffin pan lined with cupcake liners. I normally spray them with nonstick cooking spray to ensure the cupcakes won’t stick.
Step Three: Bake the keto cupcakes until they are golden and firm to the touch. Cool completely on a wire rack before frosting.
How to Make Vanilla Cupcakes
This is such an easy vanilla cupcake recipe that bakers of all levels can master. I’ve provided detailed instructions in the recipe card at the end of this post, but here’s an overview of the baking process.
First, you’ll make the cupcakes:
- Prep the baking pan: Preheat the oven to 350°F. Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you’ll either need to use a second muffin pan or you can bake the cupcakes in batches.
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Finish the batter: Add the dry ingredients to the wet, taking care not to overmix the batter.
- Bake: Divide the batter among 14 cupcake liners and bake until a toothpick inserted in the center comes out clean.
While the cupcakes are cooling, you can make the vanilla frosting:
- Beat the butter: Using either a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat the butter until smooth.
- Add the remaining ingredients: Add the confectioners’ sugar and vanilla and mix until combined, then mix in the heavy cream on low speed until smooth.
- Frost the cupcakes: Once the cupcakes have cooled completely, you may frost them. I have a full tutorial on how to frost cupcakes, if you need some assistance!
Can the Sour Cream Be Substituted?
I highly recommend using full-fat sour cream in this vanilla cupcake recipe if at all possible. The cupcakes won’t taste like sour cream at all, it simply adds moisture to the cupcakes.
If you’re out of sour cream, you may replace it with an equal amount of plain Greek yogurt. In a pinch, buttermilk will work, just note that using buttermilk will somewhat alter the texture of the cupcakes.
How much sour cream?
Have a favorite recipe that you’d like to convert to use sour cream? Check out these articles from Livestrong and Martha Stewart for advice on how much sour cream to use to make cake moist.
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