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
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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
- For cake:
- Preheat oven 375 degrees.
- Line 24 cupcake tins with liners or spray with a non-stick cooking spray.
- Bring butter and water to a boil in a large saucepan.
- Remove from heat and whish in flour, baking soda, salt, sugar, eggs, sour cream, and extracts.
- 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.
- Cool on a wire rack and frost once cooled.
- For frosting:
- 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.
- Spread or pipe frosting onto cupcakes.
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