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
SPICE CUPCAKES
These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time! -Carla Hodenfield, Ray, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 cupcakes.
Number Of Ingredients 20
Steps:
- In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired.
Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 257mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
VANILLA SOUR CREAM CUPCAKES
Recipe is from my mom, from her local newspaper. Original recipe only makes one dozen cupcakes, so I am doubling the recips to submit it. Who makes just 12 cupcakes??? ;)
Provided by Parsley
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- Line cupcake tins with baking papers.
- In a large mixing bowl, beat together the butter, eggs, sugar, vanilla and sour cream until smooth and creamy.
- Blend remaining dry ingredients together in a seperate bowl. Gradually beat this dry mixture into the creamed mixture.
- Beat until all is well blended.
- Fill cupcake liners 1/2-2/3 way full.
- Bake at 350 for 22-24 minutes or until toothpick tests clean.
- Allow to cool 15-20 minutes before icing with frosting/icing of choice.
Nutrition Facts : Calories 211.6, Fat 10.5, SaturatedFat 6.2, Cholesterol 56.3, Sodium 110.8, Carbohydrate 27.1, Fiber 0.3, Sugar 17.1, Protein 2.7
SPICE CUPCAKES WITH SOUR CREAM SAUCE
EASY & TASTY....Serve warm with the Sour Cream Sauce for a gooey, delightful treat. Mom's Tip: Soak raisins in warm water to just cover for a few minutes to plump up. Drain and use in recipe. Gives you a soft, plump, moist raisin in your baked goods.
Provided by Sandylee
Categories Dessert
Time 30m
Yield 18-24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Line muffin pans with cupcake papers.
- Cream together the butter, brown sugar, & egg until light and fluffy.
- Blend in the buttermilk.
- In a separate bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Add the dry ingredients into the wet ingredients and stir until well mixed.
- Fold in the raisins (and nuts if using).
- Fill the cupcake papers 2/3 full.
- Bake at 350 degrees about 15-20 minutes or until they test done -- Cool.
- Mix all the Sour Cream Sauce ingredients together until smooth and well blended.
- Drizzle over the cooled cupcakes.
- Sprinkle with cinnamon-sugar.
Nutrition Facts : Calories 265.4, Fat 13.6, SaturatedFat 8.4, Cholesterol 45, Sodium 240, Carbohydrate 34.3, Fiber 0.8, Sugar 21.2, Protein 3
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.
SPICE CUPCAKES
This recipe is a favorite at all the breakfasts I attend. It yields different amounts each time. Just fill the tins until you run out of batter.
Provided by Kackie
Categories Desserts Cakes Cupcake Recipes
Time 35m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners.
- Sift the flour, cornstarch , baking powder, cinnamon, nutmeg, and salt together in a bowl.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture alternately with the milk. Pour the batter into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.
Nutrition Facts : Calories 238 calories, Carbohydrate 32.1 g, Cholesterol 74.7 mg, Fat 10.9 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 136.1 mg, Sugar 18.4 g
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