Sour Cream Cupcakes with Coffee Frosting
Plan Ahead Note: the butter and cream cheese need to be softened to room temperature.
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
Instructions
Cupcakes
- Preheat oven to 350°.
- 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° for 22-24 minutes or until wooden pick inserted into center comes out clean. Cool completely.
Frosting
- 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.
Notes
Recipe from Southern Living Magazine.