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.
Course Dessert
Servings 2 dozen cupcakes

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.