Vanilla Sour Cream Cupcakes with Optional Raisins
Sour cream keeps these small vanilla cakes soft even without added butter.
Sour cream keeps these small vanilla cakes soft even without added butter. Beat the eggs and sugar until pale, then fold in the flour and baking powder gently. A standard muffin tin makes the serving size clear; stop filling each cup at two thirds so the tops rise without spilling. Use a skewer to check the center before cooling. Heat oven to 180°C (350°F); line a 12-hole muffin tin and pat any optional soaked raisins dry. Beat eggs and sugar until pale; whisk in sour cream and vanilla sugar. Whisk flour, baking powder and salt; fold into wet mixture and add optional raisins. Fill twelve liners about two-thirds full and bake 20 to 25 minutes until golden and a skewer comes out clean.
Recipe card
Vanilla Sour Cream Cupcakes with Optional Raisins
Equipment: Mixing bowls, measuring tools, scale and appropriate baking pan or appliance
Ingredients
Instructions
Prep
Heat oven to 180°C (350°F); line a 12-hole muffin tin and pat any optional soaked raisins dry.
Whip
Beat eggs and sugar until pale; whisk in sour cream and vanilla sugar.
Fold
Whisk flour, baking powder and salt; fold into wet mixture and add optional raisins.
Bake
Fill twelve liners about two-thirds full and bake 20 to 25 minutes until golden and a skewer comes out clean.
Cool
Rest cupcakes 5 minutes in the pan, then cool fully on a rack.
How to tell when it is ready
Rest cupcakes 5 minutes in the pan, then cool fully on a rack.
Tips
- Heat oven to 180°C (350°F).
- Beat eggs and sugar until pale.
- Whisk flour, baking powder and salt.
- Fill twelve liners about two-thirds full and bake 20 to 25 minutes until golden and a skewer comes out clean.
Troubleshooting
- If cakes overflow, fill liners less full.
- If centers sink, bake until skewer comes out clean.
Substitutions
- Use a similarly thick plain yogurt for sour cream, with a tangier taste.
- Use vanilla extract for vanilla sugar and add it with sour cream.
Variations
- Fold in optional raisins.
- Add a little lemon zest to the vanilla batter.
Serving suggestions
- Serve plain with tea.
- Top with berries.
- Dust lightly with icing sugar.
- Offer alongside coffee.
Make ahead
Prepare the measured ingredients in advance. Keep covered at room temperature 1 day or refrigerated up to 3 days.
Storage
Keep covered at room temperature 1 day or refrigerated up to 3 days.
Food safety
Bake egg batter until centers are set and cool before storing.
Frequently asked questions
How do I know sour cream vanilla cupcakes is ready?
Rest cupcakes 5 minutes in the pan, then cool fully on a rack.
How should I store sour cream vanilla cupcakes?
Keep covered at room temperature 1 day or refrigerated up to 3 days.
Serve plain with tea. Keep covered at room temperature 1 day or refrigerated up to 3 days.
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