Yellow Cupcakes with Raspberry Buttercream Recipe

Refreshing in looks and taste, these sour cream batter cupcakes get their blast of flavor from raspberry preserves mixed into the icing. Perfect for dessert when the girls get together, or as a simple snack with the kids.
Makes: 12 cupcakes.
Skill Level: None

Product Actions

Additional Information

Step 1

Preheat oven to 350°F. Prepare muffin pan with paper baking cups.

Step 2

In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla to butter mixture, mixing until well combined. Add flour mixture alternately with sour cream, beating well after each addition. Continue beating 1 minute. Pour batter into muffin cups until they are 2/3 full.

Step 3

Bake 17-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Transfer to a cooling grid; cool completely before icing.

Do you have everything you need to get started?
Supply List
Viewing Options
Detailed List Simple List



This item is currently not available.

sifted cake flour

1-1/2 cups sifted cake flour

baking powder

1 teaspoon baking powder


1/4 teaspoon salt


1/3 cup butter

granulated sugar

1 cup granulated sugar


1 egg

sour cream

1/2 cup sour cream




In Stock (ships in 1-2 business days)

Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping