Sour Cream Cupcakes with Coffee Frosting

Cappuccino CupcakesIngredients:

1/2 cup butter, softened
8oz. cream cheese, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-8oz. carton sour cream
1/2 cup butter, softened
3 oz. cream cheese, softened
1 1/2 Tablespoon instant espresso
2 teaspoons vanilla extract
1-16oz. package powdered sugar
3-4 Tablespoons milk

Beat butter and cream cheese at medium speed with an electric mixer until creamy.  Beat in sugar until light and fluffy.  Add eggs, 1 at a time, beating until blended after each addition.  Stir in vanilla.  Combine flour and next 3 ingredients.  Gradually add to butter mixture alternately with sour cream, beating until blended.  Spoon batter into muffin tins, filling two-thirds full.  Bake at 350 degrees for 22-24 minutes or until wooden pick inserted into center comes out clean.  Cool completely.  To make frosting:  Beat butter, cream cheese, and espresso with an electric mixer until creamy.  Gradually add powdered sugar alternately with 3 Tablespoons milk, beating until smooth.

Yield:  2 dozen cupcakes

Recipe from Southern Living Magazine