Cupcakes with sour cream? Trust us, these will be a big hit at your next party. They're also the perfect dessert to give your dinner a delicious ending.
½ cup butter, softened
½ (8-oz.) package cream cheese, softened
2 cups sugar
4 large eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 (8-oz.) container sour cream
Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full.
Bake at 350° for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Spread cupcakes with Vanilla Buttercream.
We enjoy spending days interacting with How to Decorate readers. From answering Design Dilemmas to writing How To articles and working with guest designers, our passion is to provide informative and accurate resources to help people solve their design problems.