Hat-Topped Buttercakes with Sour Cream Frosting Be the first to rate & review! 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 September 4, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 15 mins Cool Time: 5 mins Total Time: 45 mins 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 recipe Sour Cream frosting, recipe below Sour Cream Frosting ½ cup butter 1 8 ounce carton sour cream 1 teaspoon vanilla 2 pound powdered sugar (about 8 cups) 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. Fill and/or frost as directed, below. Pour nonpareils into a shallow dish. After frosting, roll edge of cupcakes in nonpareils to make colored rim, using your hands to help nonpareils stick to frosting if needed. For toppers, place 4 oz. semisweet chocolate in small microwave-safe bowl. Cook in the microwave for 2 minutes, stirring every 30 seconds until melted. Dip small crackers such as Wheat Thins in melted chocolate. Immediately place on tip of chocolate-covered cherry, and top with mini M&M and fruit leather cut to resemble a tassel. Place cupcakes in covered container and refrigerate until set or up to 3 days. Makes 24 cupcakes. Sour Cream Frosting Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sour cream and vanilla. Gradually add powdered sugar, beating well. Beat in enough of the milk to make frosting piping consistency. 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 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.