• Home
  • About
  • Leslie Hendrix Wood Interiors
  • Press
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Hadley Court - Interior Design Blog

Gracious Living. Timeless Design. Family Traditions.

  • Decorating
  • Organizing
  • Entertaining
  • Traveling
  • Portfolio
  • Shop
small nursery ideas

11 Genius Ways to Make Your Small Nursery Feel Bigger

galley kitchen remodel

6 Galley Kitchen Remodel Tips and Ideas

diy garden markers

15 Creative DIY Garden Markers & Plant Labels

Entertaining Food

On the Menu Monday:Sour Cream Cupcakes with Cream Cheese Frosting

Share
Pin
Tweet
0 Shares

Vanilla_Cupcake

 

Who doesn’t like a moist cupcake?? This good old standby recipe can be used to make cupcakes or will work as a super sheet cake when you don’t feel like messing with filling cupcake cups.  Freezes easily and just as a note-left over cream cheese frosting freezes beautifully as well. Whatever frosting you have left over, place in a plastic freezer bag pushing the frosting into a corner. When ready to use take out of the freezer and leave out on counter about five minutes then knead frosting a bit, cut off corner of plastic bag then pipe the frosting out onto whatever delicious you have made.

 

 

Sour Cream Cupcakes with Cream Cheese Frosting
Author: Kristi Leeper
Ingredients
  • For cake:
  • 1 c. butter (2 sticks)
  • 1 c. water
  • 2 c. all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 c. sugar
  • 2 eggs, beaten
  • 1/2 c. sour cream
  • 1/2 tsp, vanilla extract
  • 1/2 tsp. almond extract
  • For frosting:
  • 1 pkg (8 oz.) cream cheese at room temperature
  • 1/2 c. butter or 1 stick at room temperature
  • 4 cups powdered sugar or 1 (16 oz.) box
  • 1 tsp. vanilla extract
Instructions
  1. For cake:
  2. Preheat oven 375 degrees.
  3. Line 24 cupcake tins with liners or spray with a non-stick cooking spray.
  4. Bring butter and water to a boil in a large saucepan.
  5. Remove from heat and whish in flour, baking soda, salt, sugar, eggs, sour cream, and extracts.
  6. Scoop batter into prepared cupcake tins and bake 12 to 14 minutes or until a toothpick stuck in the middle of a cupcake comes out clean.
  7. Cool on a wire rack and frost once cooled.
  8. For frosting:
  9. In an electric mixer combine cream cheese, butter, powdered sugar, and vanilla and beat at least 4 to 5 minutes, scraping the bowl down once or twice, until frosting is light and fluffy.
  10. Spread or pipe frosting onto cupcakes.
3.2.1246

 

Share
Pin
Tweet
0 Shares


About Kristi

Kristi Leeper is a lifelong lover of all things creative and crafty. She likes to touch things, dissect them, figure them out and maybe even reproduce them. Growing up in San Angelo, Texas she was exposed to small town values, but the world was always whispering in her ear to come out and play. Life has led her down a myriad of career paths such as a baker, licensed manicurist, florist, and a high school history teacher. The simple truth is she is good at all of these occupations and being good at a lot of things has served her well in life. She currently works as part-time as the Special Projects Manager for the Museum of the Southwest and for her husband keeping the books straight for the company he owns because he is simply a good boss and let’s her go to yoga whenever she wants.

« Welcome Wednesdays :: Red, White & Blue – Is it for you?
Welcome Wednesdays : Decorating with blue and white »

Subscribe To Our Newsletter

Leslie Wood, Interior Design Blogger

Hadley Court

Interior Design Blog

MarthaStewart.com Contributor

AS SEEN IN

As Seen In AD - WSJ - HGTV - HouseBeautiful - The Editor AT Large - Zillow - DHome

Hadley Court - Interior Design and Lifestyle Blog

Hadley Court is my family’s summer home where I spent my summers as a child. Every day at Hadley Court was a celebration of fine living.
Read More

Archives

Categories

Search

Copyright © 2021 · Hadley Court · Logo Design by Gadabout · Blog Design & Hosting by Servously

Copyright © 2021