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Halloween Cupcakes


For Halloween, decorate the tops of the cupcakes with black and orange jelly beans.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Everyday Food, October 2005


  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup reduced-fat sour cream
  • Vanilla Frosting


  1. Preheat oven to 350 degrees. Line a standard (12-cup) muffin tin with paper liners. In a small bowl, whisk together flour, baking powder, and salt; set aside.

  2. With an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla.

  3. With the mixer on low speed, gradually beat in flour mixture and sour cream in alternating batches, beginning and ending with the flour. Divide batter evenly among prepared muffin cups.

  4. Bake until a toothpick inserted in the center of a cupcake comes out clean and the top is springy to the touch, 20 to 25 minutes. Cool 10 minutes in the pan, then turn out onto a rack to cool completely before spreading with frosting.

Cook's Notes

Reduced-fat sour cream works as well as the regular version in giving these cupcakes a moist crumb and slightly tangy taste.

Reviews Add a comment

  • juliahayes
    29 OCT, 2011
    Just made in just pulled out of the oven. I made a double batch for a b-day party today. Did NOT have sour cream and am not one to run to the store to get some. I'm all about improvising. I used 3/4 cup cream with another 1/2 cup 2% milk! They turned out HEAVENLY. So moist and creamy. One 'accidentally' broke on the way out of the cupcake pan so I had to sample it. I found the flavor light and fresh. The texture was rich and wonderful!
  • Tryingsomethingnew
    20 JUL, 2010
    These turned out okay only. I think for only dozen cupcakes I am going to seriously reduce the 1/2 of butter next time.
  • brad-n-sarah
    22 JAN, 2009
    This is my favorite cupcake recipe to date. I got these out of everyday food mag a few years ago, and they are ahit where ever I take them.
  • cupcake-ideas
    30 SEP, 2008
    Okay these look like just what I was searching for something quick and easy. The look so tasty with an easy decoration. thanks T2
  • byoung
    11 AUG, 2008
    I really loved these cupcakes. I made them this weekend for a friends birthday party. Made vanilla and then made another batch where I added coco powder to the batter and frosting, they turned out just as nice. It was so nice to be able to bake something from scratch and not need to use a pre-packaged cake mix. Im planning on adding this recipe to my collection and I will be making these again.
  • Coleman Boys Mama
    29 MAY, 2008
    These were amazing! I made them for Memorial Day and they were a huge hit! The cupcake is very moist because of the sour cream and the frosting is an absolute must. I will be making these again and again!
  • iliketobake
    24 MAY, 2008
    I didn't much like the cupcakes. I used real vanilla instead of imitation and they taste odd. However the frosting is delicious!! I would defiantly keep the frosting recipe!
  • meganelizabeth
    18 MAY, 2008
    I made these for a get together yesterday and ended up eating three before I even left my house! These are the most wonderfully moist cupcakes, thanks to the sour cream. The vanilla frosting is also fantastic. If you are anything like me, you will need to make a double batch as you will probably end up eating the first batch yourself.