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.
Loraine says
I am honored to say I got to try them at Madeline’s birthday party, they were truly delicious!!
Sharon {Grumpy, Sleepy, and Bashful} says
Sounds like you finally came up with the perfect recipe! Thanks for sharing your beautiful cupcakes! Those pictures are amazing. Sour cream is fantastic in baking.
I love to use buttermilk, too. It’s in my grandmother’s coffeecake, recipe, which I dare say is the best I’ve had!
Tracy says
These sound perfect Katie, and of course, loving the two-toned frosting!!
laura says
beautiful cupcakes! so glad you were able to find a recipe/make adjustments that worked for altitude. i moved from baking at sea level for years to living at about 5,500 feet and there’s nothing like the realization that your old recipes just don’t work any more. cakes are the hardest!
Sylvie @ Gourmande in the Kitchen says
I love the tang of sour cream in baked goods too. I just love that swirled frosting too, they look perfect. I hope the birthday girl enjoyed the party!
sara says
Gorgeous cupcakes! Love the photos, they’re so pretty! 🙂
Heather of Kitchen Concoctions says
Beautiful cupcakes and photos!
Amanda says
This recipe is wonderful Katie… and your pictures are just stunning!! I thought I was opening the recipe page of Donna Hay! (only yours are better!)
Great job!
Kristen says
How fun – love the pretty colors! Hope she had a great birthday and loved the pony!
Deborah says
These are absolutely beautiful!! I’ve had a hard time finding a recipe that works every time for cupcakes – I need to give these a try!!
Jackie @ La Casa de Sweets says
So pretty! I’m sure it was a great birthday 🙂
Lindsay @ Schnoodle Soup says
Your photos are gorgeous! These look delish! Madeline is one lucky little girl 🙂
Suzi says
You mention your initial difficulty was “high altitude dilemma”. I assume you made adjusted to compensate but just what did you do? I tend to only decrease the baking powder, add a half egg shell of extra water, reduce the sugar a little, and up the temperature. See http://www.forestcamping.com/dow/suzi/recipes/above.htm for specifics. Does the table look about right? Thanks for your input.
Katie says
I did decrease the baking powder. I’m not an expert on high altitude baking so I can’t say anything regarding your table. I had to do a lot of research to tweak the recipe and achieve desired results. I plan on doing a post on what I learned and how I tweaked the recipe to change certain things.
TidyMom says
These are beautiful Katie!
thelittleloaf says
I can’t get over how awesome that two-tone frosting is! Have just clicked through to your tutorial and next time I make cupcakes I’m giving this a go. Your daughter is very lucky to have such a wonderful baking mum 🙂
Natalie @ Cooking for My Kids says
I am a cupcake perfectionist, too. I cannot wait to try these. The pictures are just beautiful!