Butter Cupcakes with Sour Cream Frosting

Butter Cupcakes with Sour Cream Frosting

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: Makes 24 cupcakes

Buttery cupcakes spread with sour cream frosting makes a sweet treat for kids and adults alike.


  • 1 cup (2 sticks) butter and 1/2 cup (1 stick) butter, both softened
  • 1-1/3 cup sugar
  • 3 eggs
  • 3 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk
  • 1 8-ounce carton sour cream
  • 1 2-pound bag powdered sugar
  • 1 tablespoon milk


  1. Preheat your oven to 350 degrees and line two 12-muffin tins with paper bake cups.
  2. Place 1 cup of butter into a large bowl and beat for 1 minute. Add the sugar and continue to beat until the mixture becomes light and fluffy.
  3. Beat in each of the eggs, one at a time, and then the vanilla.
  4. In a separate bowl, whisk together the flour, baking powder, soda and salt and then beat into to the butter mixture, alternating with the buttermilk to combine.
  5. Transfer the batter to the prepared tins, filling each cup 2/3 full, and then bake for 16 minutes or until a toothpick inserted into the center of a cupcake tests clean.
  6. In the meantime place the butter and sour cream into a large bowl and beat with a handheld mixer until combined.
  7. Slowly add the powdered sugar and continue to beat after each addition.
  8. Beat in the 1 teaspoon vanilla and the milk and then cover and place in the refrigerator for 30 minutes before frosting onto the cooled cupcakes

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