Sour Cream Cupcakes
These Sour Cream Cupcakes are light, fluffy, and incredibly moist—exactly what I was looking for when planning my daughter Madeline’s fourth birthday party!
Why You’ll Love Sour Cream Cupcakes
✔ Ultra Moist & Tender – The sour cream adds a slight tang and keeps these cupcakes super moist.
✔ Perfect for Decorating – A smooth, fluffy texture makes them great for piping with buttercream.
✔ Versatile & Customizable – Make them for birthdays, special occasions, or just because.
✔ Tried & True for High Altitude – Adjusted for 5,300 feet elevation (but see notes if you bake at sea level).
Creating the Perfect Vanilla Cupcake
Last week, I was on a mission to find the best white cupcake recipe for Madeline’s circus-themed birthday party.
I needed something moist, sturdy enough for piping, and delicious—but my first few batches didn’t quite work out. After several test batches, a few frustrated calls to my baking-savvy friend Jamie, and some high-altitude adjustments, I finally landed on what I now call the perfect white cupcake recipe.
Baking at high altitude threw me a curveball, and after multiple tweaks, I finally nailed the perfect sour cream cupcake recipe.
The final cupcakes turned out so well! The combination of vanilla bean, sour cream, and just the right balance of ingredients made these cupcakes a total hit. Even my picky, perfectionist baker self approved! And trust me, these will be my go-to from now on!
★★★★★
5 Star Review
“Awesome recipe! Beautiful domes and just right on the texture! I have tried a lot of high altitude cake and cupcake recipes and this one is a winner!”
Tools & Supplies for Decorating
For this party, I wanted the cupcakes to resemble mini circus tents with two-toned frosting. Here’s what I used:
- Wilton 1M Tip – I bought three so I could use one per color combo.
- Disposable Pastry Bags – Essential for easy cleanup.
- Ateco 12-Color Food Coloring Kit – Gel food coloring produces much more vibrant colors.
- Striped Cupcake Liners – Matched the circus theme perfectly.
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 red, yellow, and turquoise striped wrappers and frosted each cupcake with coordinating colors—white & red, yellow & white, and turquoise & white—for a fun, festive look.
Ingredients for Sour Cream Cupcakes
Before you start baking, here’s a quick rundown of the ingredients you’ll need for these sour cream vanilla cupcakes. If you’re anything like me, you probably have most of these in your pantry already! But just in case, this will help you double-check your grocery list.
For the complete ingredient list and step-by-step instructions, scroll to the bottom of this post for the FREE printable recipe card!
For the Cupcakes:
- all-purpose flour
- cake flour
- baking powder
- baking soda
- kosher salt
- unsalted butter
- granulated sugar
- sour cream
- milk
- egg whites
- vanilla bean
- vanilla extract
For the Vanilla Bean Buttercream:
- unsalted butter
- vanilla bean
- vanilla extract
- confectioners’ sugar
- heavy cream or milk
Ingredient Substitutions
Cake Flour — Try this simple try this DIY cake flour substitute if you don’t have any on hand.
Baking Powder — You can make a baking powder substitute using cornstarch and baking soda if you’ve run out.
Baking Soda — There are a few different baking soda substitutes you can use in a pinch.
How to Make Sour Cream Cupcakes
Here’s a quick overview of the easy steps needed to make perfectly moist sour cream cupcakes every time:
Sour Cream Cupcakes:
- Preheat & Prepare: Preheat the oven to 375°F (center rack) and line 18 muffin tins with cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together both flours, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, sour cream, and egg whites until smooth.
- Cream & Combine: Using a stand or hand mixer, beat the butter, sugar, and vanilla bean seeds on medium speed for 3 minutes until light and fluffy. Reduce speed, add the vanilla extract, and alternate incorporating the dry mixture and the wet mixture until just combined.
- Bake: Scoop about 3 tablespoons of batter into each cupcake liner (filling 2/3 full). Bake for 15–24 minutes until a toothpick inserted in the center comes out clean. Let the cupcakes cool on a wire rack while preparing the frosting.
Vanilla Bean Buttercream Frosting:
- Beat the Butter: In a stand mixer fitted with a whisk attachment, beat the butter and vanilla bean seeds until light and fluffy.
- Add Sugar: With the mixer on low, slowly add the confectioners’ sugar until fully incorporated.
- Incorporate Vanilla & Cream: Drizzle in the vanilla extract and 4 tablespoons of heavy cream or milk, mixing until smooth.
- Mix to Fluffy Perfection: Continue mixing until the frosting reaches a smooth, fluffy consistency.
- Decorate: Use the frosting to decorate the cooled cupcakes as desired.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe Tips
- Hand Mixer vs. Stand Mixer – I got a better dome with a hand mixer.
- Not sure how to separate egg whites? No worries! This recipe uses only egg whites to keep the cupcakes light and fluffy. Need a refresher? Check out my quick how to separate eggs tutorial for an easy step-by-step guide!
- Start with Room Temperature Ingredients – Using room temp butter, eggs, and dairy creates a smooth, even batter and helps your cupcakes bake light and fluffy. Cold ingredients can lead to uneven mixing! Here’s how to soften butter and how to bring eggs to room temperature.
- Mix Just Until Combined – Overmixing the batter can make cupcakes dense and dry. Once the flour is incorporated, stop mixing to keep your cupcakes light and tender.
- Always Sift Your Powdered Sugar – No one wants lumpy frosting! Sifting removes clumps and ensures a silky-smooth buttercream for easy piping.
- Adjust Frosting Consistency – If your frosting is too runny, gradually add 1 tablespoon of powdered sugar at a time until it thickens. If it’s too thick, mix in 1 teaspoon of heavy cream or milk until it reaches the perfect spreadable texture.
Sour Cream Cupcakes Recipe FAQs
Got questions about this sour cream cupcake recipe? Here are the answers to some commonly asked ones! If you have any other questions, feel free to drop them in the comments—I’d love to help.
Can I use salted butter instead of unsalted?
Yes! Just reduce the salt by 1/4 teaspoon for every 8 tablespoons of butter used.
Can these cupcakes be made ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. If you need to make them earlier than that, I recommend freezing them for the best freshness.
Can I freeze cupcakes?
Yes! You can freeze them with or without frosting. I prefer freezing unfrosted cupcakes, then storing the frosting separately in a freezer-safe container or bag.
If freezing separately, make sure to thaw both components before decorating. The frosting will need to come to room temperature so it’s soft enough to pipe. Check out my how to freeze muffins tutorial—the method is very similar!
How should I store leftover cupcakes?
- For short-term storage, keep cupcakes in an airtight container in the fridge so the frosting stays fresh (since it contains dairy).
- For long-term storage, freeze them by first flash freezing them on a baking sheet—this helps the frosting harden so it doesn’t get smushed in the storage container. Once frozen, transfer them to an airtight container and store them in the freezer.
Try these Sour Cream Cupcakes
Next time you’re craving a soft, fluffy, and perfectly moist cupcake, give this Sour Cream Cupcake Recipe a try!
Did you love how light and tender they turned out? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me @goodlifeeats with #goodlifeeatsrecipes—I’d love to see your beautifully frosted sour cream cupcakes!
★★★★★
Glowing Reader Review
“I was on the hunt for the perfect vanilla cupcake for my daughter’s first birthday party…I don’t need to look any further, for this is it!!! I made these cupcakes tonight…delish…they were light, delicate and moist. I baked them for 14-15 minutes and they were perfect. This will be the cupcake recipe I will be using for her party and my “go to” cupcake recipe for now on. Thank you, thank you!”
More Cupcake Recipes
These Chocolate Raspberry Cupcakes feature a sour cream chocolate cupcake base and a bright raspberry buttercream frosting.
Celebrate warm weather with these easy Lemon Blackberry Cupcakes! Tangy lemon cupcakes are topped with a fluffy blackberry buttercream frosting.
These Valentine Cupcakes are a hit at parties – a simple and moist chocolate cupcake recipe with a fail-proof cream cheese frosting colored pink for a super cute Valentine’s Day dessert.
These Pumpkin Cupcakes are out of this world delicious! They’re frosted in cream cheese frosting and then topped with a delicious caramel pecan topping.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Sour Cream Cupcakes
These Sour Cream Cupcakes are light, fluffy, and ultra-moist! This easy Sour Cream Cupcake Recipe is packed with vanilla bean flavor and topped with a rich, creamy vanilla buttercream—perfect for birthdays, celebrations, or any sweet craving!
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:
- Preheat the oven to 375 degrees F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.
- In a large bowl combine both flours, baking powder, baking soda, and salt. Whisk to combine.
- In a medium bowl whisk together the milk, sour cream, and egg whites. Set aside.
- 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.
- 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.
- 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.
- 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:
- 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.
- 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.
- Pipe or decorate as desired. See Two Tone Frosting for Cupcakes and Cupcake Piping Tricks for piping tips.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount 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.
Alexa says
Since moving to Colorado 2 years ago I haven’t successfully made cupcakes ONCE, and they were one of my favorites. I’m quite disheartened at this point but I’m going to give this a try! Everyone pray to the baking gods for me xxx
Katie Kick says
Good luck!
Kristin Nelson says
Can this be a cake?! And if so what size and bake time? These are so darn good I can’t get enough. I have a friend that makes me make her 1/2 a week!!!!!
Katie says
I have made it as a cake before (years ago!) but I’m so sorry I don’t remember all of the details and I didn’t think to make note of it. I believe I doubled the recipe for a 9×13 pan rectangular cake and filled the pan 2/3-3/4 of the way full. For the baking time, I just kept an eye on it and checked the center with a tooth pick at intervals.
Kristin Nelson says
Can you use carton egg whites?
Katie says
I haven’t personally substituted that to test it, but assuming there are not additives and it is pure egg white and you use the correct amount of carton egg white to equal the number of egg whites the recipes calls for I don’t see why this wouldn’t be an adequate subsitute.
Kristin Nelson says
@Katie,
It worked!
Next question. I’ve made dozens of these now there wonderful. I’ve been asked to make them gluten free! Do I just use gluten free flour and for the cake flour use gluten free flour and take out 2T and add cornstarch back in????
Katie says
I have never tried these gluten-free. I think your idea is a solid place to start though. I like the brand cup for cup gluten-free flour and have used it in other recipes. Another suggestion is to use 1/2 almond flour and 1/2 gluten-free all purpose flour blend. I haven’t tried it on cupcakes, but on other recipes I have used a mixture of almond flour and cup for cup all purpose gluten-free flour with good results. Let me know how it goes because I’d love to include tips for other gluten-free bakers.
Kristin Nelson says
@Katie,
These are just the best. What do you think of using it for a cake?
Sheri L Amos says
Awesome recipe! Beautiful domes and just right on the texture! I have tried a lot of high altitude cake and cupcake recipes and this one is a winner! I substituted some Oregon Chai Concentrate for the milk and added 1/2 tsp cinnamon and 1/2 tsp chai spice and topped with vanilla bean frosting with the same spices and amounts used in the cupcakes…tasted just like a chai spice latte! Yum! I am at 4100′ and it was a beautiful little cupcake. Thank you for sharing!
Katie says
Sounds wonderful! I’m so glad it was a winner for you. 🙂 Thanks for stopping by to let me know!
Emily says
I’ve been going crazy trying to find a good cupcake recipe for the last week. After 3 failed attempts, these are it! Thank you, thank you!!
Katie says
So glad it was a winner! Thanks for stopping by 🙂
Michelle Duncan says
Thank you for posting! I made these at the 3,500’ level and finally made a good cupcake! I’ve been having trouble with crumbling and dry cupcakes. I’m going to write it on a recipe card now!
Katie says
Glad I could help!
Jessica says
I don’t usually leave comments but I HAVE to for this recipe! I’ve been looking for a white cupcake recipe that uses sour cream for my cherry pie cupcake creation and this was PERFECT! I just omitted the vanilla bean and added an extra egg white and followed the rest to a T. This was by far the best cupcake I have ever eaten! I filled mine with cherry pie filling and made a cherry and graham cracker cream cheese frosting I’ve been in heaven ever since. Thank you so much for sharing your recipe!
Stephanie says
I used this recipe to make a small cake and cupcakes for my son’s 1st birthday. I live in Denver, CO and was having trouble finding a recipe that didn’t turn out dry in the high altitude. These turned out perfect!! So yummy and super moist! I added a raspberry filling to some and they were delicious. This will be my new go-to recipe for vanilla cake/cupcakes. Thank you!!!
Meg says
I was on the hunt for the perfect vanilla cupcake for my daughter’s first birthday party…I don’t need to look any further, for this is it!!! I made these cupcakes tonight…delish…they were light, delicate and moist. I baked them for 14-15 minutes and they were perfect. This will be the cupcake recipe I will be using for her party and my “go to” cupcake recipe for now on. Thank you, thank you!
Cara Mucci says
Is this the recipe adjusted for the high altitude….or is this the regular recipe
Katie says
This is the recipe that works for me living at 1 mile high altitude. I have NOT tested it at sea level. I had to do lots of tweaks to rework it which you can read about here: http://www.goodlifeeats.com/2011/09/high-altitude-baking-tips-for-cupcakes.html
Corey Organic says
These look so absolutely delicious! I adore cupcakes. I can’t wait to make them! Your daughter’s birthday party looked amazing as well. What a great idea.
Robyn | Add a Pinch says
I saw photos of the party setup on Instagram and couldn’t wait to see more from it, Katie. I know y’all had a wonderful time!
Jen @ My Kitchen Addiction says
These cupcakes look amazing! I haven’t made white cupcakes in a while… I think I need to fix that ASAP!