SOUR CREAM CUPCAKES
Provided by Anne Burrell
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder and salt in a large bowl. Reserve.
- In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
- Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
- Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
- The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
- Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
- In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.
SOUR CREAM CUPCAKES
A delicious family recipe passed down from my grandmother.
Provided by Emma J
Categories Desserts Cakes Cupcake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper liners.
- Whisk the flour, baking powder, and baking soda together in a bowl; set aside.
- Beat the shortening and sugar together in a bowl until creamy. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Stir in the flour mixture until no dry lumps remain. Pour into the prepared muffin pans.
- Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely on a wire rack before serving.
Nutrition Facts : Calories 137 calories, Carbohydrate 18.8 g, Cholesterol 25.4 mg, Fat 6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 92.2 mg, Sugar 9.5 g
VANILLA CINNAMON SUGAR SWIRL CUPCAKES
A vanilla and cinnamon base cupcake with a vanilla and cinnamon buttercream frosting.
Provided by Dana
Categories Dessert
Time 31m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Mix together flour, cinnamon, sugar, baking soda, and baking powder in mixing bowl. I use my electric mixer.
- Add butter (room temperature), egg whites, sour cream, vanilla, and milk - Mix until smooth (no lumps).
- Add cupcake liners to cupcake pan.
- Combine cinnamon and sugar in a small bowl.
- Place 1 tbsp of batter into each cupcake liner
- Sprinkle 1/4 tsp of cinnamon sugar mixture on top of cupcake batter.
- Repeat steps until liners are half way full.
- Sprinkle a little more cinnamon sugar mixture on top of half-filled liners
- Bake for 16-18 minutes, or until a toothpick comes out with minimal crumbs
- Allow to cool for a few minutes
- Remove cupcakes and continue cooling on wire rack.
- Mix room temperature butter and shortening until smooth.
- Add 1 tsp of vanilla, mix until well blended
- Add powdered sugar one cup at a time and mix until well blended. (Mixture will be stiff)
- Mix in cinnamon until well blended.
- Add in milk 1 tbsp at a time. Add until right consistency.
- Pipe cupcakes with frosting.
- Sprinkle with cinnamon sugar if desired.
Nutrition Facts : Calories 436 calories, Carbohydrate 63.9 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 19.8 grams fat, Fiber 1.3 grams fiber, Protein 3 grams protein, SaturatedFat 10.3 grams saturated fat, ServingSize 1 grams, Sodium 117 milligrams sodium, Sugar 49.8 grams sugar, UnsaturatedFat 0 grams unsaturated fat
CINNAMON CUPCAKE RECIPE
This cinnamon cupcake recipe makes the best cupcakes! They're tender, moist and absolutely packed with delicious cinnamon flavor.
Provided by Chelsey White
Categories Cupcakes
Time 34m
Number Of Ingredients 16
Steps:
- Begin by preheating oven to 350°F / 175°C, and place cupcake liners in baking pans.
- Add 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder, 2 tsp cinnamon and 1/2 tsp salt into a large bowl and gently combine with a large spoon or whisk.
- Pour in 1/2 cup of milk and gently stir until just combined. The batter will be thick but that's how it should be!
- Next add 1/2 cup water, 1/4 cup vegetable oil, 1 Tbsp vanilla extract, and 1 large egg. Whisk together just until the batter comes together.
- Fill the cupcake liners about 2/3 way full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, place the pan in the freezer for about 30 minutes.
- Beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a hand mixer until smooth.
- Mix in 1 tsp vanilla extract, 2 tsp cinnamon and 1/4 tsp salt on a low speed.
- Slowly mix in 1 1/2 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed.
- Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting seems too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
- Place the buttercream in a piping bag fit with your favorite frosting tip and pipe large swirls onto the fully cooled cupcakes.
- Garnish with a dusting of cinnamon and a little piece of cinnamon stick, then enjoy!
Nutrition Facts : Calories 304 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 220 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
VANILLA SOUR CREAM CUPCAKES
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder and salt in a large bowl. Set aside.
- Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- One at a time, beat in the eggs, then slowly add the vanilla, milk and sour cream. Scrape down the sides of the mixer bowl as needed. With the mixer on medium speed, gradually add the flour mixture.
- Line a muffin tin with paper muffin cups. Fill the muffin cups about two-thirds of the way with batter.
- Bake for about 20 minutes, rotating the muffin tin halfway through and checking to make sure everything is going along great.
- The cupcakes are done when a toothpick inserted into the middle of a cake comes out clean. Remove from the oven and let cool completely on a wire rack, then frost with Cream Cheese Frosting and decorate with candy or sprinkles.
- Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy.
CREAM CHEESE CUPCAKES WITH SOUR CREAM TOPPING
This is a rich, thick cheesecake in cupcake-size. Be sure to chill completely as the flavor only gets better. Top with choice of fruit fillings.
Provided by Poppy127
Categories Desserts Cakes Cupcake Recipes
Time 1h55m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Beat cream cheese in a bowl using an electric mixer until smooth; add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. Beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth; fill muffin cups to within 1/8 inch of the top.
- Bake in the preheated oven until set in the middle, about 35 minutes.
- Mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. Drop a teaspoonful of sour cream mixture over cupcakes.
- Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 14.2 g, Cholesterol 98.4 mg, Fat 17.1 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 136.8 mg, Sugar 12.7 g
CINNAMON CUPCAKES
"My from-scratch cinnamon cupcakes take a little work," admits Judy Learned of Boyertown, Pennsylvania. But the results speak for themselves, when snackers say, "Yum!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake. , Bake at 375° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream the butter, vanilla and cinnamon. Gradually beat in confectioners' sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon.
Nutrition Facts : Calories 280 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 201mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 3g protein.
CINNAMON VANILLA CUPCAKES
Delicious and moist cupcakes that have a little something special with the cinnamon. Great with vanilla, chocolate or cream cheese frosting. The amount of Flour is optional, depending on how dry you want your cupcakes.
Provided by LizP5885
Categories Dessert
Time 35m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Prepare muffin pan with liners.
- Sift together the flour, baking powder, salt and cinnamon.
- Mix milk and vanilla in a separate cup.
- Cream butter and then add sugar a little at a time. Mix until light and fluffy.
- Beat in the eggs one at a time until light and fluffy.
- Add flour mixture and milk mixture alternately, starting with flour mixture and ending with flour mixture until fully--but not overly--mixed.
- Fill muffin papers 3/4 cup full. Bake for 18-20 minutes until top springs back lightly when touched.
CINNAMON SWIRL SOUR CREAM, MAPLE CREAM CHEESE, STRAWBERRY AND BA
Cinnamon Swirl Sour Cream, Maple Cream Cheese, Strawberry and Bacon Breakfast Cupcakes Recipe courtesy: Hollis Wilder Show: Cupcake Wars Episode: George and Ann Lopez Charity Golf Tournament Recipe Categories: Meat, Bacon, Fruit, Strawberry, Cheese, more Dish: Cupcake Herbs & Spices: Cinnamon
Provided by ElizabethKnicely
Categories Dessert
Time 2h15m
Yield 24 mini cupcakes, 24 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 325°F Line a mini cupcake or muffin pan with 24 mini cupcake liners or a regular-size cupcake or muffin pan with 9 cupcake liners.
- Sift the flour, baking powder, baking soda, and salt into a medium-size bowl. Set the bowl aside.
- In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 5 minutes. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to lowest speed, and add the flour mixture and sour cream, alternating between the 2, beginning and ending with the flour.
- Mix the cinnamon and brown sugar together in a small bowl and fold by hand into the batter. Do not fully mix into the batter,it should be swirled inches.
- Fill 24 mini cupcake liners 1/2-full with batter and bake for 30 minutes or fill 9 regular-size cupcake liners 3/4-full with batter and bake for 32 minutes, or until golden and baked through. Cool the cupcakes completely.
- MAPLE CREAM CHEESE FROSTING:.
- Whip the cream cheese and maple butter in the bowl of the electric mixer fitted with a whisk attachment until fully incorporated. Fold in by hand, the jelly and fresh strawberries. Put the frosting into a pastry bag and cut 1/2-inch off the tip.
- Yield: approximately 2 3/4 cups.
- MAPLE-GLAZED TURKEY BACON:.
- Cook the bacon on the stove top in 2 nonstick skillet coated with olive oil spray, over medium heat, turning once, making sure the bacon is fully cooked. Turn the heat down and divide the maple syrup between the 2 skillets, drizzle the syrup over the bacon. Continue to cook, turning the bacon often, watching closely that the syrup does not burn. You want the bacon to be coated with the syrup and caramelized, but not soggy. Let cool.
- Yield: approximately 2 cups.
- TO ASSEMBLE:.
- Generously frost the top of each cupcake with the MAPLE CREAM CHEESE mixture. Chop the MAPLE-GLAZED TURKEY BACON into a fine dice and divide evenly among the cupcakes, sprinkling over the frosting. Sprinkle the maple sugar on top of the bacon to resemble "sand".
Nutrition Facts : Calories 336.2, Fat 21.8, SaturatedFat 12, Cholesterol 80.7, Sodium 428.4, Carbohydrate 31.6, Fiber 0.5, Sugar 23.7, Protein 5
SOUR CREAM CHOCOLATE CUPCAKES
My husband and I love these classic moist, chocolaty cupcakes. The sour cream is definitely the ingredient that give them their distinction. -Alicsa Mayer, Alta Vista, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, water, sour cream and vanilla. Combine flour and baking soda; add to the egg mixture and mix well. Add chocolate mixture; beat on high speed for 2-3 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. With a portable mixer, beat in the confectioners' sugar, sour cream and vanilla on low until smooth. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 275 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 123mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
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