Sour Cream Cupcakes with Coffee Frosting

Sour Cream Cupcakes with Coffee Frosting

Plan Ahead Note: the butter and cream cheese need to be softened to room temperature.
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Servings: 2 dozen cupcakes
Course: Dessert
Ingredients Method Notes

Ingredients
  

Cupcakes
  • ½ cup butter softened
  • 8 oz. cream cheese softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 8oz. carton sour cream
Frosting
  • ½ cup butter softened
  • 3 oz. cream cheese softened
  • 1 ½ Tablespoon instant espresso
  • 2 teaspoons vanilla extract
  • 1 16 oz. pkg. powdered sugar
  • 3-4 Tablespoons milk

Method
 

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

Notes

Recipe from Southern Living Magazine.