Buttercakes with Sour Cream Frosting 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 23, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Bake Time: 15 mins Cool Time: 1 hrs Chill Time: 2 hrs Total Time: 45 mins Servings: 24 Yield: 24 cupcakes Jump to Nutrition Facts Ingredients 1 cup (2 sticks) butter, softened 1 ⅓ cup sugar 3 eggs 2 teaspoon vanilla 2 cup all-purpose flour 2 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ⅔ cup buttermilk 1 Sour Cream frosting, (see recipe below) Sour Cream Frosting ½ cup (1 stick) butter, softened 1 8 ounce carton sour cream 1 2 pound bag powdered sugar 1 teaspoon vanilla 1 tablespoon milk Directions Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups. 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. 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. Frost with Sour Cream Frosting. Refrigerate 2 to 24 hours. Makes 24 cupcakes. Sour Cream Frosting 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. 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.) Rate it Print Nutrition Facts (per serving) 397 Calories 15g Fat 63g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 397 % Daily Value * Total Fat 15g 19% Saturated Fat 9g 45% Cholesterol 65mg 22% Sodium 195mg 8% Total Carbohydrate 63g 23% Total Sugars 53g Protein 4g Vitamin C 2.4mg 12% Calcium 80.8mg 6% Iron 0.7mg 4% Potassium 121mg 3% Folate, total 28.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.