- make this recipe
- user reviews (5)
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1
cup (2 sticks) butter, softened
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1 1/3
cups sugar
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3
eggs
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2
teaspoons vanilla
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2
cups all-purpose flour
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2
teaspoons baking powder
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1/2
teaspoon baking soda
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1/4
teaspoon salt
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2/3
cup buttermilk
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1
Sour Cream frosting, (see recipe below)
1. Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups.
2. In large mixing bowl beat butter with electric mixer on medium-high for about 1 minute. Add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Whisk together flour, baking powder, soda, and salt. Add flour mixture in two additions, alternating with buttermilk, and beating on low after each addition until combined.
3. Fill lined muffin cups about 2/3 full. Bake 15 to 18 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack for 5 minutes. Remove cupcakes from pan; cool completely on wire rack.
4. Frost with Sour Cream Frosting. Refrigerate 2 to 24 hours. Makes 24 cupcakes.
- Variation Jam-Filled CupcakesPrepare as directed above. Before frosting, with the handle of a wooden spoon, make an indentation in the center of each cupcake. Spoon or pipe a scant teaspoon of jam into each indentation. Frost with Sour Cream Frosting. Top with sugar flowers. (Find sugar flowers among baking ingredients at the grocery store, or at baking supply stores.)
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1/2
cup (1 stick) butter, softened
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1
8 ounce carton sour cream
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1
2 pound bag powdered sugar
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1
teaspoon vanilla
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1
tablespoon milk
In large mixing bowl beat butter with mixer 30 seconds; beat in sour cream. Gradually beat in powdered sugar. Beat in vanilla and milk. Use at once or refrigerate up to 3 days. Remove from refrigerator 30 minutes before using. Frost cupcakes with a knife, or spoon frosting into large resealable plastic bag. Snip one corner of bag and squeeze to pipe onto cupcakes.
- Servings Per Recipe 24,
- Calories 397,
- Protein (gm) 4,
- Carbohydrate (gm) 63,
- Fat, total (gm) 15,
- Cholesterol (mg) 65,
- Saturated fat (gm) 9,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 53,
- Vitamin A (IU) 486,
- Vitamin C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 195,
- Potassium (mg) 121,
- Calcium (DV %) 81,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Makes a light tender buttery sweet cake. Cupcakes come out very tender but must be left standing in the pan for 10 to 15 minutes before moving them to a cooling rack. Do Not Over Fill the cc pan. The tops tend to fall off if a huge top is made. I used cake flour (1 cup all purpose = 1 cup + 2 Tbs cake flour) and liked this even better.
10/21/2011 02:32:45 PM Report AbuseSI MUY BUENA
8/10/2011 12:57:52 PM Report Abusesince you are dipping the crackers in chocolate, dip a cherry or other round edible item in chocolate also.
6/28/2010 02:36:23 PM Report AbuseI wasn't able to find the chocolate covered cherries either like the previous comment. I used Whoppers (malted milk balls). The cupcakes were delicious! I will be making them again.
5/25/2010 07:23:11 PM Report AbuseThe cupcakes and frosting were great, but when I tried to find chocolate covered cherries to make the graduation caps they were no where to be found! Seems they are extremely hard to find in warmer months. So how can you decorate the cupcakes in May and June (graduation months)? I ended up using chocolate truffle balls and squares of chocolate for the caps. Everyone loved the cupcakes and the caps!
5/11/2010 02:43:14 PM Report Abuse