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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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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.