Double Vanilla Sour Cream Cupcakes

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With all the crazy things I’ve been reading in the news lately, I thought the world could use a few cupcakes.

I don’t like talking about sad and upsetting things on my blog and I’m not really going to start now and dive into these deep issues that I’m referring to. {If you’re reading this and are outside the United States, you may not know what I’m talking about.}  BUT, I will say please be kind to each other. You may feel helpless like you can’t do a thing to change the world for good, but you know what?

Today you can be kind to the people around you, no matter who they are or what they look like.

I have found myself saying “I want to help, but I can’t do ____”.

And then a small voice reminds me “But you can do _____.”

I want to let you all know that the same thing applies to you. There are lots of things you and I will never get the chance to do and odds are the majority of us won’t be well known and have a huge platform to instill world peace.

BUT, we can look up when we’re at the grocery store to smile and acknowledge every person we pass. We can teach our children to play nicely with every kid at school. We can agree to disagree with people over political, social, hot button issues and still respect them. We can not pass judgements or say blanket statements. We can see beyond skin color, sexual orientation and social status to understand that those people are a lot more like us than maybe we thought.

In a world of hate, anger and fear, I urge you to be the good.

We can’t do a lot of things, but there is something we all can do.

 

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Double Vanilla Sour Cream Cupcakes

Soft and moist vanilla bean cupcakes with extra creamy vanilla frosting! These are for all you vanilla lovers out there! The best cupcakes everrrrr.

Yield: 18 cupcakes

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 3/4 cup unsalted butter, at room temperature {1 1/2 sticks}
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon dried vanilla beans*
  • 1 cup sour cream
  • 1/4 cup milk
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the frosting:
  • 1/2 cup softened butter
  • 1 lb. powdered sugar
  • 1-2 tablespoons milk
  • 1 teaspoon vanilla

Directions:

  1. Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy, about 4 minutes. Add eggs in 1 at a time until each is incorporated. Then add in vanilla, vanilla beans, sour cream and milk. Scrape sides and then mix again briefly.
  3. In a separate bowl, whisk together all dry ingredients.
  4. Add in dry ingredients little by little until everything is just incorporated. Mix the batter by hand using a spatula to ensure it is completely mixed.
  5. Scoop batter into each cup so it's 3/4 full. Bake 25-30 minutes or until they are very lightly golden on top and toothpick comes out clean when inserted. Set aside to cool completely.
  6. For the frosting, mix butter and powdered sugar together on low speed. Gradually add in vanilla and just enough milk to make frosting smooth and spreadable. Whip 3 minutes to make it light and fluffy.
  7. *I use dried vanilla beans from Williams Sonoma. Feel free to substitute vanilla bean paste or the seeds scraped from a vanilla bean.
  8. **If you want to pipe your frosting like in the pictures, double the frosting recipe. If you're using a knife to spread the frosting, the recipe listed will be enough.
  9. Recipe based off of this muffin recipe from Ina Garten with a few minor changes.

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24 Comments

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  1. What a wonderful post and I couldn’t agree with you more. The world certainly needs more kindness… and cupcakes too!!

    Reply
  2. So upset about “justice” even before watching the attacks on police officers in Dallas. Your reminder of Mother Teresa’s message was greatly appreciated. Didn’t feel like reading about something sweet until your blog was read. So sincerely written, so much more meaningful than POTUS statement.

    Reply
  3. Would this recipe be enough for a double layer cake? I am baking my hubby a birthday cake today with my boys & this looks yummy!!

    Thank you for your words about all the tragedy going on right now, it’s such a scary world right now & I fear for my boys!! And teaching them about extending kindness to everyone they come in contact with, is the only thing I can do for them in this helpless situation!

    Reply
  4. Great message Lauren. Thank you.

    Reply
  5. Thank you for the thoughtful and well written post, Lauren.

    Reply
  6. Thank you, Karen. Your words are meaningful and needed by us during these stressful, frightening times. I appreciate your words and feelings. They are mine, as well.

    Reply
  7. Would like to make these for a fundraiser – do you need to keep them refrigerated due to the butter and milk in the frosting?

    Thanks!

    Reply
  8. Thank you for this post, Lauren. I appreciate that you are using your sphere of influence to urge others to be good to one another.

    I also appreciate these delicious-looking cupcakes. 🙂 Hope you are feeling like you are settling in well in your new home.

    Reply
  9. Thought I would share…I did make a cake using this recipe, I used two 9 inch pans & baked them for 25 min! Delicious, thanks for the recipe!

    Reply
  10. Loved the post and the cupcakes look delicious. Can these cupcakes be made without eggs?

    Reply
  11. Amen! You are right Laura. Thank you for stating the peace situation. God loves all of us. No matter what color, where we came from or who we are. ALL lives matter to HIM! and it should to all of us. We should love others as HE would want us to. It is HIS love through us that can cause this to happen. HE first loved us, so we should show that same kind of love to others. Thank you for your website, I love keeping up with your family.

    Reply
  12. Wonderful words for such a crazy time!

    Can I make this recipe as a cake? What size and cooking time?

    Reply
  13. This is hands down THE BEST chocolate cake recipe on the planet!!!
    I love it!! Please may I have an eggless vanilla cupcake recipe? Thank you!!

    Reply
  14. These were delicious muffins….and with the icing made them all the more yummy….thanks for your wise words and I do agree we need to be kind and loving to one another…..love your recipes….keep up the good work…thank you from a mother of 4 boys and 2 grandchildren which are also boys….

    Reply
  15. This is amazing I’m happy you found out how to make good desserts without all thr crap in it. God bless you!

    Reply
  16. I have been searching for the ultimate vanilla/yellow cupcake recipe for quite a while now, and this just replaced my prior favorite. SOOOO good. The vanilla flavor is delicious and they’re super moist. I did half AP flour, and half cake flour (+2 more T. cake flour, since it measures differently than AP flour). Everyone loved them! Thank you!

    Reply
  17. Thanks for the recipe, cupcakes could def be the answer!

    Reply
  18. I’ve been searching for the perfect from scratch vanilla cupcake recipe for years. These look perfect! I’ll be trying them for my oldest daughters bday next month.

    Reply
  19. Yum!!! Love moist cake and saving this to my list!

    Reply
  20. These look wonderful 🙂

    Reply
  21. JUST made these to fulfill a special request for a 4 year old’s birthday 😉 She loves anything vanilla, and these will be a HUGE hit. They look beautiful, and they are so easy to make! I love the moistness that sour cream gives to a cake – thanks so much for this recipe!

    Reply
  22. These look amazing! I’ve had a hard time finding a delicious vanilla cake recipe – I can’t wait to try this!!

    Reply
  23. I love the recipe for Double Vanilla Sour Cream cupcakes. I am going to make these for our Christmas get together

    Reply

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