I’m a devoted small-batch baker and this recipe comes from my cookbook on the topic. Small-batch baking is perfect for anyone who wants freshly baked treats without a mountain of leftovers. These small-batch vanilla cupcakes with sour cream are a quick, one-bowl recipe that yields six tender, flavorful cupcakes with minimal fuss.
Sour cream is the hero ingredient here. Because it contributes both fat and acidity, sour cream helps produce a moister, richer crumb while limiting gluten development, which keeps these cupcakes soft and tender. A good balance of fat and acid in a batter improves texture and flavor, and sour cream does both.
Ingredients and Substitutions
- Cake flour: I prefer cake flour for the lightest, softest crumb because it has lower protein than all-purpose flour and discourages gluten formation. You can substitute an equal amount of all-purpose flour if needed; the texture will be slightly coarser.
- Granulated sugar
- Baking powder
- Fine sea salt
- Unsalted butter: Use properly softened butter — about 67°F (19°C) — so it creams smoothly with the sugar.
- Large egg
- Vanilla extract
- Vanilla bean: Seeds from one vanilla bean add a lovely flecked appearance; vanilla bean paste is an easy substitute.
- Heavy cream: Adds extra richness and moisture. Whole milk works as a replacement if you don’t have heavy cream.
- Sour cream: Adds moisture and richness without thinning the batter like a liquid would, resulting in a fine, tender crumb.
Sour Cream vs. Greek Yogurt
Whole-fat Greek yogurt is the closest substitute for sour cream in texture, though it tends to be less rich. Sour cream typically yields a denser, richer crumb; Greek yogurt often produces a slightly airier texture due to higher casein protein. Both provide moisture, so choose based on the richness and texture you prefer.
The cupcakes are finished with a double vanilla buttercream made from butter, powdered sugar, vanilla extract, vanilla bean paste (or bean), heavy cream, and a pinch of salt. It’s quick to make and complements the cupcakes perfectly.
How to Make Small Batch Vanilla Cupcakes
Note: Ingredient weights and the complete method are in the recipe card below; weights yield the most consistent results.
Note: I prefer posting recipes in grams for accuracy. The recipe card below includes a unit conversion option if you prefer US customary measures.
Print Recipe
Small Batch Vanilla Cupcakes with Sour Cream
Ingredients
- 57 g unsalted butter softened
- 100 g granulated sugar
- 1 large egg
- 60 g sour cream room temperature
- 1 teaspoon vanilla extract
- seeds scraped from 1 vanilla bean or 1 teaspoon vanilla bean paste
- 80 ml heavy cream
- 95 g cake flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- double vanilla buttercream (one batch)
Instructions
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Preheat the oven to 350°F (180°C). Line a 6-cup muffin pan with liners and set aside.
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In a medium bowl, beat the softened butter on high until smooth, about 1 minute. Add the sugar and beat on high for 2 minutes until light and creamed. Scrape the bowl as needed.
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Add the egg, sour cream, vanilla extract, and vanilla bean seeds. Beat on medium-high until combined, scraping the bowl as needed.
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Add the cake flour, baking powder, and salt, mixing until just incorporated. With the mixer on low, gradually add the heavy cream until combined and smooth.
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Spoon the batter into the prepared pan, filling each liner nearly full (about 4 tablespoons or 60 g of batter per cup).
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Bake for 20–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely on a rack before frosting.
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Pipe or spread the double vanilla buttercream over the cooled cupcakes and add sprinkles if desired.