The Secret to Moist and Delicious Sour Cream Cupcakes
As we begin our recipe, it's essential to have the right ingredients on hand. We'll need a stick and a half of butter, a cup and a half of sugar, eggs, sour cream, and flour. The sour cream is where we get our super secret moisture weapon for cakes that tend to dry out. This addition may not add much flavor, but it plays a significant role in keeping cupcakes moist.
Let's start by whipping together our dry ingredients. We'll need two cups of all-purpose flour, two teaspoons of baking powder, and a pinch of salt. The baking powder is the leavener that will make our cake rise and become puffy. As we mix our dry ingredients, it's essential to remember that a little pinch of salt can make everything taste sweeter. This trick may seem simple, but it adds depth to our cupcakes.
Now it's time to combine our wet ingredients. We'll need three eggs, one at a time, and three fourths of a cup of sour cream and a half a cup of milk. The sour cream will not only add moisture but also help with creaming the mixture together. As we mix our wet ingredients, make sure to wipe down the bowl to prevent any lumps from forming.
Once we have all our ingredients ready, it's time to combine them into one batter. Our cake batter may look a bit different than what you're used to, but trust us, it will be worth it. We'll line our muffin tin with cutie little muffin cup papers and fill each one about two-thirds of the way full.
Now that we have our cupcakes baked in the oven at 350 degrees for about 20 minutes, it's time to create our chocolate buttercream. To melt our chocolate, we'll use a little pot with an inch of water in it and place a bowl on top. We'll add some semi-sweet chips to the bowl and let them melt ever so gently. This is like a chocolate chip sauna – it melts things nicely.
With our chocolate melted, it's time to make our buttercream. We'll start by getting our butter into the mixer and whipping it until it's light and fluffy. Then, we'll add some powdered sugar and vanilla extract, followed by the rest of our melted chocolate. As we whip our buttercream, take a moment to wipe down the bowl and get rid of any lumps.
The final step is to taste test our beautiful buttercream. It should look like frosting, and it will be excellent on top of our cupcakes. We'll top each cupcake with some rainbow jimmy's, and they'll be ready to enjoy.
Our sour cream cupcakes are now complete, and we can't wait for you to try them. With their moist texture and delicious flavor, these cupcakes are sure to become a favorite. So go ahead, get baking, and remember – it's all about the little things that make a big difference in your recipe.
"WEBVTTKind: captionsLanguage: ensour cream cupcakes so we have a stick and a half of butter a cup and a half of sugar and then we're going to add later on some eggs and some sour cream sour cream i know my super secret sort of moisture weapon for a cake doesn't add a whole lot of flavor but what it does in moisture cupcakes little cakes and have a tendency to dry out so sour cream really does help creaming together so while that's creaming i'm going to go ahead and whip together my dry ingredients so i have two cups of flour we have one and two two cups of flour just all-purpose all-purpose flour two teaspoons of baking powder this is the leavener this is gonna make it rise and puffy two teaspoons of that we're mixing this together and of course as we do in all desserts a little pinch of salt just to pinch you know what it just makes everything taste sweeter even though it's salt right i know that's how it rolls okay so dry ingredients standing by let's go ahead get all of my wet ingredients and i have a little vanilla that i'm gonna add in there as well we're creaming we're creaming so sugar and butter creamed together we're just wiping down the bowl and then we're gonna go ahead and add three eggs in one at a time we're gonna get in three fourths of a cup of sour cream and a half a cup of milk we're gonna go ahead and rock this out so all right the last little bit of my dry ingredients going on in there my cake batter piece of cake done and look it so much more rewarding and better tasting than a box cake and super cinch so i've got my little muffin tin and look at my cutie little muffin cup papers it's perfect for a little girl birthday all right so we're just lining these and then i'm gonna get my cupcakes filled about two-thirds of the way and i'm gonna get these into a preheated 350 degree oven for about 20 minutes or so here we go okay you know what we're gonna do a little cutesy that's good cake batter tastes delicious and makes me happy all right so about two-thirds of the way look at these cutie little things and then everybody gets their own hey cupcake so i'm gonna go ahead and melt some chocolate i've got a little pot with about an inch of water in there and i'm putting a little bowl on top and i have a bag of semi-sweet chips and i'm melting these ever so gently it's kind of like a chocolate chip sauna over there melts things nicey nicey and easily and we're going to use that to make a chocolate buttercream let's put cupcakes out of the oven hello cupcakes look it nice they're perfect beautiful these are my sour cream cupcakes that i whipped together i'm gonna let those hang out they've been in the oven for about 20 minutes on 350 degrees buttercream let's move right on to it okay so i've got my butter which is the base of buttercream i'm going to go ahead and get this into my mixer whip this until it's light and fluffy then i'm going to add some powdered sugar and some vanilla and then we're going to add my melted chocolate to this so here we go light and fluffy on the way beautiful things happening with my chocolate buttercream okay i'm just gonna get the bowl wiped down i'm gonna get the rest of my chocolate added in there get it whipped together and you know what the all-important quality control taste test hello beautiful buttercream all right that looks like frosting to me nice nice all right you know what this is the important part taste test good good stuff this is gonna be excellent on my cupcakes they came out of the oven after i baked them for 20 minutes at 350 i made some buttercream and i topped them with some rainbow jimmy's yousour cream cupcakes so we have a stick and a half of butter a cup and a half of sugar and then we're going to add later on some eggs and some sour cream sour cream i know my super secret sort of moisture weapon for a cake doesn't add a whole lot of flavor but what it does in moisture cupcakes little cakes and have a tendency to dry out so sour cream really does help creaming together so while that's creaming i'm going to go ahead and whip together my dry ingredients so i have two cups of flour we have one and two two cups of flour just all-purpose all-purpose flour two teaspoons of baking powder this is the leavener this is gonna make it rise and puffy two teaspoons of that we're mixing this together and of course as we do in all desserts a little pinch of salt just to pinch you know what it just makes everything taste sweeter even though it's salt right i know that's how it rolls okay so dry ingredients standing by let's go ahead get all of my wet ingredients and i have a little vanilla that i'm gonna add in there as well we're creaming we're creaming so sugar and butter creamed together we're just wiping down the bowl and then we're gonna go ahead and add three eggs in one at a time we're gonna get in three fourths of a cup of sour cream and a half a cup of milk we're gonna go ahead and rock this out so all right the last little bit of my dry ingredients going on in there my cake batter piece of cake done and look it so much more rewarding and better tasting than a box cake and super cinch so i've got my little muffin tin and look at my cutie little muffin cup papers it's perfect for a little girl birthday all right so we're just lining these and then i'm gonna get my cupcakes filled about two-thirds of the way and i'm gonna get these into a preheated 350 degree oven for about 20 minutes or so here we go okay you know what we're gonna do a little cutesy that's good cake batter tastes delicious and makes me happy all right so about two-thirds of the way look at these cutie little things and then everybody gets their own hey cupcake so i'm gonna go ahead and melt some chocolate i've got a little pot with about an inch of water in there and i'm putting a little bowl on top and i have a bag of semi-sweet chips and i'm melting these ever so gently it's kind of like a chocolate chip sauna over there melts things nicey nicey and easily and we're going to use that to make a chocolate buttercream let's put cupcakes out of the oven hello cupcakes look it nice they're perfect beautiful these are my sour cream cupcakes that i whipped together i'm gonna let those hang out they've been in the oven for about 20 minutes on 350 degrees buttercream let's move right on to it okay so i've got my butter which is the base of buttercream i'm going to go ahead and get this into my mixer whip this until it's light and fluffy then i'm going to add some powdered sugar and some vanilla and then we're going to add my melted chocolate to this so here we go light and fluffy on the way beautiful things happening with my chocolate buttercream okay i'm just gonna get the bowl wiped down i'm gonna get the rest of my chocolate added in there get it whipped together and you know what the all-important quality control taste test hello beautiful buttercream all right that looks like frosting to me nice nice all right you know what this is the important part taste test good good stuff this is gonna be excellent on my cupcakes they came out of the oven after i baked them for 20 minutes at 350 i made some buttercream and i topped them with some rainbow jimmy's you\n"
