Sour Cream-Vanilla Cupcakes

Sour Cream-Vanilla Cupcakes

Source: Seriously Simple Holidays (12 servings)

Ingredients:

1 ¼ CUPS ALL-PURPOSE FLOUR

½ TEASPOON BAKING POWDER

¼ TEASPOON BAKING SODA

¼ TEASPOON SALT

2 LARGE EGGS

1 CUP GRANULATED SUGAR

½ CUP (1 STICK) UNSALTED BUTTER AT ROOM TEMPERATURE

1 ½ TEASPOONS VANILLA EXTRACT

½ CUP SOUR CREAM

Frosting:

½ CUP (1 STICK) UNSALTED BUTTER AT ROOM TEMPERATURE

3 CUPS POWDERED SUGAR

1 TEASPOON VANILLA EXTRACT

3 TO 4 TABLESPOONS MILK

COLORED SPRINKLES OF YOUR CHOICE

Preheat the oven to 350°F.

Line 12 standard muffin cups with paper liners.

Sift the flour, baking powder, baking soda, and salt onto a large piece of waxed paper.

In a large bowl, with an electric mixer on medium speed, beat the eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. Add the sour cream and beat until smooth and well blended.

Fill each cup with about 2 tablespoons of the batter. Bake for about 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are firm. Let cool in the pan for about 10 minutes. Transfer the cupcakes to a wire rack to cool to room temperature.

Meanwhile, make the frosting: In a large bowl, combine the butter, powdered sugar, and vanilla. Using the electric mixer on low speed, beat until the mixture begins to come together. Add enough milk, beating on low speed, to make a creamy consistency.

Using a metal spatula, apply 1 1/2 to 2 tablespoons frosting to each cupcake, forming tiny peaks while turning the cupcake. Garnish with sprinkles. Place on a pretty platter and serve.

Advanced preparation:

Make 1 day ahead, cover tightly, and keep at room temperature.

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