White Sour Cream Cupcakes

Laurie Lenartowicz


I used this recipe for a cupcake tower recently. They were very moist with a hint of sour cream. You can top them with your favorite frosting but I have included my light fudge frosting recipe. This recipe came from Recipe Girl site on the internet and uses a boxed white cake mix as the base. It really makes a lot of cupcakes. I get about 35.


★★★★★ 1 vote

15 Min
20 Min


  • 1
    18.25 oz boxed white cake mix
  • 1 c
    all purpose flour
  • 1 c
    white granulated sugar
  • 3/4 tsp
  • 1 1/3 c
  • 2 Tbsp
    vegetable or canola oil
  • 1 tsp
    vanilla extract
  • 1 c
    sour cream
  • 4 large
    egg whites

  • 1 stick
    softened butter
  • 1/2 c
    crisco shortening
  • 1 tsp
    vanilla extract
  • 4 Tbsp
    half and half, plus extra
  • 4 c
    confectioners sugar, plus extra
  • 1/3 c
    cocoa powder

How to Make White Sour Cream Cupcakes


  1. Preheat oven to 325 degrees. Place cupcake liners in cupcake tins. You will need about 36.
  2. In a large mixer bowl, stir together cake mix flour and salt. Add remaining ingredients and beat with hand mixer for 2 minutes.
  3. Fill cupcake papers 3/4 of the way full. Bake for 18 minutes or until cake tests done with toothpick. Cool on wire rack and frost.
  4. Make fudge frosting: In a medium bowl,(I like the Kitchen Aid stand mixer,) cream the butter and shortening. Add in the vanilla until just mixed. Add the cocoa powder and beat well. Slowly add in the confectioners sugar and the half and half, alternating. If too thick, add another tsp. or 2 of half and half. If too thin, add a little more confectioners sugar. Beat on high for 3-4 minutes until fluffy and glossy. Frost cooled cupcakes.

Printable Recipe Card

About White Sour Cream Cupcakes

Course/Dish: Cakes
Other Tag: Quick & Easy

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