These simple gluten free vanilla cupcakes are super moist thanks to the addition of sour cream. They’re light, airy, and ready for any frosting you want to add!

Hey guys, today is a great day! Why" Because we’ve got cupcakes! These aren’t just any cupcakes though, they’re super moist gluten free vanilla cupcakes. And there isn’t a dry crumb in site!
What The Fork Food Blog recently turned 3 and I thought cupcakes would be the perfect way to celebrate. We’ve come a long way since our first post, Homemade Honey Butter. You guys, those photos are awful  But the honey butter, SO GOOD. Also good" These gluten free vanilla cupcakes

Lately, I’ve been doing some experimenting with sour cream in baked goods. I used to use it more before we found out Kelsey was lactose intolerant but I’ve kind of missed using it in baked goods. It really adds something special. And by special, I mean it makes baked goods SO super moist. Usually recipes call for about 1/2 – 1 cup of sour cream in a recipe. I hate having a small amount left in the container because we don’t eat sour cream as a condiment on things like baked potatoes or nachos. So, I decided to throw the whole 16 oz. container of sour cream into the batter and see how it would go.

YOU GUYS. It was AMAZING. As you can see, this recipe doesn’t call for any extra liquid other than the eggs or the oil. The sour cream replaces the milk and then some! You reall...