Lightly sweetened classic vanilla cupcakes perfect for toddlers. This recipe was updated with additional information March 2019.
- 1/4 cup butter, softened at room temperature
- 1/3 cup sugar
- 1/4 cup sour cream OR plain whole milk Greek yogurt
- 1/4 cup plus 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup all purpose flour
- 1 recipe Raspberry Frosting
- raspberries, optional
- Preheat the oven to 350 F and line a muffin tin with paper liners.
- Cream the butter and the sugar with a handheld mixer until light and fluffy, about 30 seconds.
- Add in the sour cream, milk, vanilla, and eggs and beat to combine.
- Add the baking powder, baking soda, salt, and flour. Stir with a spatula gently just to combine.
- Spoon into paper liners, filling each cup about halfway. (Each will take about 2 1/2 tablespoons of batter.
- Bake for 18-20 minutes or until just golden brown and a cake tester inserted into the center comes out clean.
- Remove from pan and let cool completely on a wire rack.
- Mash 1/2 cup raspberries in a small bowl with a fork. Spoon into a fine mesh colander and press and scrape through the wire to release the juices into a small bowl. Discard the seeds. You should have about 1/4 cup smooth raspberry puree. Set aside.
- Beat 8 ounces softened cream cheese, 1/4 cup sour cream (or plain Greek yogurt), and 2 tablespoons honey or maple syrup with an electric mixer in a medium bowl until light and fluffy. Add additional sweetener if necessary.
- Beat in raspberry puree.
- Spread or pipe (I use a zip top plastic bag with one corner cut off as a piping bag) onto cupcakes. Garnish with a raspberry on each if desired.
When you mix in the dry ingredients, be gentle and fold them in using a spatula until just combined.
To avoid over baking, set your timer for the lower end of the time range and check the centers with a cake tester. If it comes out cleanly, and the edges are lightly golden brown and the tops are firm to the touch, pull them from the oven.
Transfer the cupcakes to a wire rack to cool soon after you pull them from the oven to ensure that they stop baking.
Let the butter and cream cheese soften at room temperature for 1-2 hours to ensure they are soft enough to whip up.
You can make these with 1/4 cup sugar if you want to go with less.
To make these gluten-free, use cup for cup gluten-flour.
To make these ahead, let cool completely and store overnight in an airtight container.