can i substitute sour cream for buttermilk in a cupcake recipe?

when baking cupcakes, for example red velvet, can one substitute the buttermilk for sour cream? if so, does this alter the use of vinegar in the recipe? i’ve noticed sour cream makes cake recipes really moist and delicious so i’d like to know how to add it to my existing recipes.
- claire b

Mock Hostess Vegan Cupcake Recipe

Mock Hostess Vegan Cupcakes Ingredients

1/2 c flour
2 1/2 T cocoa powder
3/4 t baking soda
1/4 t salt
1/2 c organic unbleached sugar
1/2 c water
3 T vegetable oil
1 1/2 t distilled white vinegar
1 t vanilla extract

Mock Hostess Cupcakes Filling Ingredients

1 c vegan whipping cream
6 oz non-dairy white chocolate, finely chopped

Mock Hostess Cupcakes Glaze Ingredients

3 oz non-dairy chocolate, finely chopped
3 T boiling water

Mock Hostess Vegan Cupcakes Directions

Position a rack in the center and preheat oven to 325 F.
Lightly grease twenty-four 1-3/4×3/4 (1-oz) muffin of biscuit cups.
Into a medium bowl, sift together the flour, cocoa, baking soda, and salt.
Mix in the organic unbleached sugar.
Make a well in the center.
Whisk in the water, oil, vinegar, and vanilla.
Blend until smooth.
(The batter will be very thin.)
Spoon the batter into the prepared cups.
Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes.
Cool the cupcakes in the pans on a wire rack for 5 minutes.
Remove the cupcakes from the pans and finish cooling on the rack.

Mock Hostess Cupcakes Filling Directions

In a heavy medium saucepan over medium-high heat, bring the cream to a boil.
Add the white chocolate and remove from heat.
Let the mixture stand briefly, stir until smooth.
Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally.
(To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.)
With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.
Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip.
Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.

Mock Hostess Cupcakes Glaze Directions

Place the chocolate in a small bowl.
Whisk in the boiling water and blend until smooth.
One at a time, dip the top of each cupcake into the warm glaze.
Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet.
Refrigerate the cupcakes for 5 minutes to set the glaze.
Frost with vegan cream cheese.
Serve at room temperature.
Makes 22 to 24 miniature cupcakes.
Notes:
The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.
These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache.

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Wacky Vegan Cupcake Recipe

Wacky Vegan Cupcakes Ingredients

1.50 c flour
0.25 c Organic Unbleached Sugar
1.00 t Baking soda
0.50 t Salt
1.00 c Water; at room temperature
1/2 c organic unbleached sugar
1.00 T Vinegar
2.00 t Vanilla
0.50 c Vegetable oil

Wacky Vegan Cupcakes Directions

Place flour, organic unbleached sugar, cocoa, soda, and salt in mixer bowl and mix at low speed to blend.
Beat together remaining ingredients with a fork to blend.
Add all at once to dry ingredients and beat at medium speed until smooth.
Paper-line 12 muffin tins or grease with margarine and flour.
Fill muffin tins about 1/2 full and bake at 350 degrees for about 30 minutes, or until a cake tester comes out clean from the center of the cupcake.

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Recipe for Vegan chocolate cake/cupcakes/muffins?

Okay so I was prepared (or so I thought) to bake some chocolate muffins. I decided to substitute maple syrup for sugar and poured it in my measuring cup. And then I realized I had no vingegar, which the recipe calls for. I’ve looked for other cake recipes on vegweb.com, but they either call for vinegar or require other ingredients I don’t have (what the hell is smelt flour?). I feel that since I’ve poured out the syrup, I really want to find a recipe asap so the syrup doesn’t go to waste. And of course, because I want something sweet to eat haha. Thanks for your ideas!
Okay. You clearly didn’t read my question. I am looking for a recipe I can make from scratch. If I wanted to use a box, I’d get out the box of organic chocolate cake mix I have in my cupboard.
- Sarahbeth J