Toadstool Vanilla Sour Cream Cupcakes

  • recipe photo
  • recipe photo

Nothing says fairy quite like these whimsical cupcakes plucked straight from the magical bounty of an enchanted forest.

To please a myriad of taste buds, you can also use plain vanilla or chocolate cupcakes with this recipe. Feel free to experiment!


  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 1⁄2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2⁄3 cup sour cream
  • Buttercream frosting
  • Flat white candy or halved small marshmallows


  • Preheat the oven to 350°F. In a small bowl, whisk together the flour, baking powder and salt. In a medium bowl, using a hand-held mixer on medium speed, beat together the butter and sugar until light. Beat in the eggs one at a time, mixing well between additions. Add vanilla and blend well. Gradually beat half of the dry ingredients into the butter mixture, then half of the sour cream; repeat with the remaining dry ingredients and sour cream.

  • Divide the batter evenly among the prepared muffin cups. Bake until the tops spring back when lightly tapped, 20–25 minutes. Cool on a wire rack for 10 minutes, then turn out the cupcakes and cool completely on the rack before decorating.

  • Once the cupcakes are cool, spread buttercream frosting evenly on top. Use flat white candy or halved marshmallows to add white spots.

Buttercream Frosting

  • 3 cups confectioners' sugar
  • 1 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream
  • Food coloring


  • In a medium bowl, use a hand-held mixer on medium speed to beat together the confectioners' sugar and butter until blended. Beat in the vanilla and enough of the cream to achieve a soft consistency suitable for spreading. For different colors of buttercream, divide it among small bowls, then add 1 or 2 drops of desired food coloring to each bowl and stir well to blend.