Print Recipe

Golden Sour Cream Vanilla Cupcakes


Submitted by:

We have taken the classic sour cream vanilla cupcakes and made it especially for food service quantities. These are super soft and delicate cupcakes.



  • 3/4 c. water (or Half-n-Half)
  • 2 lb. butter (unsalted)
  • 2 c. sour cream
  • 2 tbsp. vanilla extract
  • 1 tsp. salt
  • 2 lb. sugar
  • 8 lg. eggs
  • 8 egg whites
  • 4 1/2 lb. powdered sugar
  • 2 tbsp. Clabber Girl Baking Powder
  • 1 tsp. baking soda
  • 2 lb. all-purpose flour


Food Colouring - as preferred Cupcake Method

1. Preheat the oven to 350 F. Line four standard 12-cup cupcake pans with cupcake liners. Place the pans on parchment paper-lined baking sheets. 2. In a mixer bowl, with paddle attachment, cream the butter and sugar until smooth. Add in the eggs, yolks, vanilla and sour cream and blend well. 3. In another large bowl, hand mix the flour, baking powder, baking soda and salt together. With paddle, fold into butter-egg mixture and blend well 3-5 minutes. 4. Using a disher or scoop, #14 or #16 or the size you prefer or matches your bake ware, scoop batter into prepared pan. 5. Bake until the cupcakes spring back when gently touched with fingertips, 20-24 minutes. Let cool 10 minutes and then remove to cool completely before icing. Vanilla Butter

Frosting Method

1. In the mixer bowl, with paddle attachment, on slow speed, blend the butter and powdered' sugar until mostly combined and add in vanilla. Blend on slow speed, adding in water or half-and-half and whip, increasing speed as powdered' sugar is incorporated (so it doesn't dust into the air) 2-4 minutes until soft and fluffy. If frosting is too stiff, add in more liquid; if too soft, add in some more powdered' sugar. 2. Using a start tip or palette knife, pipe or frost the cooled cupcakes as per your design. Makes approximately 48 standard cupcakes, depending on cupcake or muffin pan used