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Bite-Size Sour Cream-Pound Cake Cupcakes (Basic Cupcake Batter)

Bite-Size Sour Cream-Pound Cake Cupcakes (Basic Cupcake Batter)
The recipe Bite-Size Sour Cream-Pound Cake Cupcakes (Basic Cupcake Batter) is ready in around 2 hours and 12 minutes and is definitely a great vegetarian option for lovers of American food. This recipe serves 24. One serving contains 217 calories, 3g of protein, and 10g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. A mixture of baking powder, flour, butter, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
Preheat oven to 35
Equipment you will use
OvenOven
2
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy.
Ingredients you will need
Cream CheeseCream Cheese
ButterButter
SugarSugar
Equipment you will use
Hand MixerHand Mixer
3
Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
Ingredients you will need
VanillaVanilla
EggEgg
4
Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.
Ingredients you will need
Sour CreamSour Cream
ButterButter
All Purpose FlourAll Purpose Flour
5
Bake at 350 for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes.
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OvenOven
6
Remove from pans to wire racks, and cool completely (about 30 minutes).
7
Spread cupcakes with desired buttercream, or dip in glaze.
Ingredients you will need
CupcakesCupcakes
DipDip
1
Fresh Citrus Cupcakes with Orange Buttercream
Ingredients you will need
CupcakesCupcakes
OrangeOrange
2
Prepare Cupcakes as directed, omitting vanilla and adding 1 Tbsp. orange zest and 2 Tbsp. fresh orange juice to batter. Pipe or spread Orange Buttercream onto cupcakes.
Ingredients you will need
Orange JuiceOrange Juice
Orange ZestOrange Zest
CupcakesCupcakes
VanillaVanilla
OrangeOrange
SpreadSpread
3
Orange Buttercream
Ingredients you will need
OrangeOrange
4
Substitute 1 Tbsp. orange zest for vanilla. Reduce milk to 2 Tbsp. Prepare Buttercream as directed in Steps 1 and 2, beating in 2 Tbsp. fresh orange juice with 1 Tbsp. milk in Step Beat in remaining 1 Tbsp. milk as directed in Step Beat in 1 drop red food coloring and 1 drop yellow food coloring until blended, if desired.
Ingredients you will need
Red Food ColorRed Food Color
Orange JuiceOrange Juice
Orange ZestOrange Zest
VanillaVanilla
MilkMilk
5
Mocha Latte Cupcakes
Ingredients you will need
CupcakesCupcakes
MochaMocha
6
Microwave 1 (12-oz.) package dark chocolate morsels at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Prepare Cupcakes as directed, stirring melted chocolate into batter. (Batter will be very thick.)
Ingredients you will need
Dark Chocolate ChipsDark Chocolate Chips
ChocolateChocolate
CupcakesCupcakes
Equipment you will use
MicrowaveMicrowave
7
Bake 11 to 13 minutes or until a wooden pick inserted in centers comes out clean. Cool as directed. Top with Double Shot Latte Buttercream.
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LatteLatte
ShotShot
Equipment you will use
OvenOven
8
Garnish with chocolate shavings, if desired. Makes 6 1/2 dozen.
Ingredients you will need
Chocolate ShavingsChocolate Shavings
9
Double Shot Latte Buttercream
Ingredients you will need
LatteLatte
ShotShot
10
Prepare Buttercream as directed, beating in 1 1/2 Tbsp. instant espresso with butter.
Ingredients you will need
Instant EspressoInstant Espresso
ButterButter
CreamCream
11
Salted Caramel-Chocolate Cupcakes
Ingredients you will need
ChocolateChocolate
CupcakesCupcakes
CaramelCaramel
12
Prepare Cupcakes as directed, substituting 1 1/4 cups granulated sugar and 3/4 cup firmly packed dark brown sugar for 2 cups granulated sugar. Microwave 8 oz. chopped semisweet chocolate and 1/4 cup whipping cream in a microwave-safe bowl at HIGH 1 minute, stirring at 30-second intervals.
Ingredients you will need
Semisweet ChocolateSemisweet Chocolate
Dark Brown SugarDark Brown Sugar
Granulated SugarGranulated Sugar
Whipping CreamWhipping Cream
CupcakesCupcakes
Equipment you will use
MicrowaveMicrowave
BowlBowl
13
Whisk in 2 Tbsp. whipping cream until smooth. Dip tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes). Pipe or spread Salted Caramel Buttercream onto cupcakes.
Ingredients you will need
Whipping CreamWhipping Cream
ChocolateChocolate
CupcakesCupcakes
CaramelCaramel
DipDip
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WhiskWhisk
14
Garnish with sea salt flakes and caramels, cut into quarters.
Ingredients you will need
Caramel CandyCaramel Candy
Sea SaltSea Salt
15
Note: We tested with Artisan Salt Company Cyprus Mediterranean Flake Salt.
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SaltSalt
16
Salted Caramel Buttercream
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CaramelCaramel
17
Prepare Buttercream as directed in Step 1, using 3 Tbsp. milk and adding 1/4 tsp. kosher salt with butter. Melt 15 caramels with 1 Tbsp. milk in a small microwave-safe bowl at HIGH 1 minute or until smooth, stirring at 30-second intervals. Fold caramel mixture into buttercream, creating swirls. (Do not completely blend.)
Ingredients you will need
Kosher SaltKosher Salt
CaramelCaramel
ButterButter
CreamCream
MilkMilk
Equipment you will use
MicrowaveMicrowave
BowlBowl
18
Fresh Citrus Cupcakes with Ruby Red Grapefruit Glaze
Ingredients you will need
Red GrapefruitRed Grapefruit
CupcakesCupcakes
GlazeGlaze
19
Prepare Cupcakes as directed, omitting vanilla and adding 1 Tbsp. orange zest and 2 Tbsp. fresh orange juice to batter.
Ingredients you will need
Orange JuiceOrange Juice
Orange ZestOrange Zest
CupcakesCupcakes
VanillaVanilla
20
Drizzle tops of cupcakes with Ruby Red Grapefruit Glaze, and top with pink grapefruit-flavored jelly beans.
Ingredients you will need
Pink GrapefruitPink Grapefruit
Red GrapefruitRed Grapefruit
Jelly BeansJelly Beans
CupcakesCupcakes
GlazeGlaze
21
Ruby Red Grapefruit Glaze
Ingredients you will need
Red GrapefruitRed Grapefruit
GlazeGlaze
22
Stir together 3 cups powdered sugar, 1 tsp. grapefruit zest, 5 to 6 Tbsp. fresh grapefruit juice, and 1 drop red food coloring until blended. Makes about 1 1/2 cups.
Ingredients you will need
Red Food ColorRed Food Color
Grapefruit JuiceGrapefruit Juice
Grapefruit ZestGrapefruit Zest
Powdered SugarPowdered Sugar
23
Cappuccino Cupcakes
Ingredients you will need
CappuccinoCappuccino
CupcakesCupcakes
24
Prepare Cupcakes as directed. Pipe or spread Double Shot Latte Buttercream onto cupcakes.
Ingredients you will need
CupcakesCupcakes
LatteLatte
ShotShot
25
Garnish with instant espresso, ground cinnamon, and chocolate-covered coffee beans, if desired.
Ingredients you will need
Instant EspressoInstant Espresso
Ground CinnamonGround Cinnamon
Coffee BeansCoffee Beans
ChocolateChocolate
26
Double Shot Latte Buttercream
Ingredients you will need
LatteLatte
ShotShot
27
Prepare Buttercream as directed, beating in 1 1/2 Tbsp. instant espresso with butter.
Ingredients you will need
Instant EspressoInstant Espresso
ButterButter
CreamCream
DifficultyExpert
Ready In2 hrs, 12 m.
Servings24
Health Score1
Vegetarian
CuisinesAmerican
DietsLacto Ovo Vegetarian
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