When I go to a donut shop, the first thing I do is browse through all the options to see if any of them contain sour cream. Don’t get me wrong, there are plenty of other yeast donuts out there that I consider to be some of my favorites, but the sour cream donut texture is unique. Nothing else comes close.
The contrast between the soft, fluffy interior and the slightly crunchy exterior, which is full of little cracks and crevices for the frosting to fall into, is one of my favorite aspects of this pastry. In other words, these are the perfect cupcakes for me in every way.
Making a batch of sour cream cupcakes at home is the best weekend activity I can think of now that the weather is starting to cool down. I can’t think of anything else that would be as satisfying.
Since you don’t have to wait for it to rise like you do with a yeast donut, it’s much easier to make, and the vanilla frosting on it makes it perfect.
*Ingredients needed to make:
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