These quick berry sour cream cupcakes are soft, tender, and bursting with juicy berries in every bite. Sour cream keeps the crumb rich and moist, while a handful of simple pantry ingredients brings the batter together in minutes. If you love easy bakes like our Classic Vanilla Cupcakes, these berry beauties will be your new go-to.
Ingredients
- 1 egg
- 120 g (1/2 cup + 2 tbsp) sugar
- 250 g (1 cup) sour cream
- 300 g (2 cups) berries (frozen is fine)
- 350 g (2 3/4 cups) flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
- 5 tbsp vegetable oil
Instructions
- Whisk the egg with the sugar and sour cream; toss the frozen berries with a spoonful of the flour so they do not sink.
- Fold all the remaining ingredients into the egg mixture and stir until just combined.
- Scoop the batter into cupcake molds with an ice cream scoop; sprinkle with almond flakes if you like.
- Bake at 190 C (375 F) for 20-25 minutes.
Tips
- Toss frozen berries in a spoonful of flour so they do not sink to the bottom of the cupcakes.
- Stir the batter until just combined — overmixing makes cupcakes dense and tough.
- Try different berries or a mixed-berry blend, and browse Serious Eats for more baking inspiration.
Nutrition: per 100 g: 256 kcal, protein 6.7 g, fat 19 g, carbs 13 g