20 Ratings
  • 5 Rating Star 8
  • 3 Rating Star 5
  • 4 Rating Star 4
  • 1 Rating Star 2
  • 2 Rating Star 1

Here's proof that common ingredients can transform into an incredibly delicious homemade cake creation! These buttermilk-spiked mini butter cakes are topped with a homemade frosting recipe infused with cream cheese.

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Ingredients

Directions

  • Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups.

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  • 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.

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  • 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.

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  • Frost with Sour Cream Frosting. Refrigerate 2 to 24 hours. Makes 24 cupcakes.

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Jam-Filled Cupcakes

Prepare 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.)

Nutrition Facts

397 calories, 15 g fat (9 g saturated fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 65 mg cholesterol, 195 mg sodium, 63 g carbohydrates, 1 g fiber, 53 g sugar, 4 g protein.

Sour Cream Frosting

Ingredients

Directions

  • 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.

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Reviews (1)

20 Ratings
  • 5 Rating Star 8
  • 3 Rating Star 5
  • 4 Rating Star 4
  • 1 Rating Star 2
  • 2 Rating Star 1
04/22/2017
Guests enjoyed them but I thought they were just good. The cupcake itself was tasty, but the frosting just didn't do it for me at all, and it was fairly messy to pipe on with the plastic bag as described. It was kind of sticky, but you couldn't "aim" it very well, and when you moved the bag the icing you'd just piped would move, too.