Berries and Cream Cupcakes

I really like using sour cream in baking. I had the thought to use sour cream in a cucake batter, and I was really pleased with the results. Very soft and light, and I loved the berries paired with them.  Frozen strawberries might be a little too soft, but any smaller berries, like rapberries or blueberries should be fine. Just be sure they don’t have alot of ice on them.
And… Happy Birthday to my sister Heidi! Wish we lived closer so I could bring you some cupcakes!

BERRIES AND CREAM CUPCAKES
Makes 12 cupcakes
printable version

1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 tsp vanilla extract
zest of 1 lemon
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
Berries of choice (Strawberries, raspberries, blueberries, or a tsp of jam for ea cupcake)*

Preheat oven to 350 degrees.
Cream butter and sugar together in a bowl.
Add eggs, vanilla, and lemon zest.

Add flour, baking powder and soda, and salt.

Add in sour cream, mix until incorporated.

Line muffin pan with cucake liners.
Equally divide batter among cups.
Place berries in center of cups. (Only use one strawberry, or you can use 2-3 raspberries or blueberries, blackberries, etc.)

Bake for 25 to 30 minutes.
Cool about 10 minutes in pan, then remove cupcakes and finish cooling on a cooling rack.

*You can leave out the berries for a very moist sour cream cupcake.

FROSTING:
1 cup unsalted butter, at room temperature
6-8 cups powdered sugar
1/2 cup milk
2 tsp vanilla

Beat all together in a large bowl, starting with only 4 cups of the powdered sugar though.
After well mixed, add remaining powdered sugar one cup at a time, until reaching desired consistency.
*You can also add food coloring or flavoring of choice at this point.

I recently bought this at bake it pretty. My favorite tips are the big ones. You can ice cupcakes and cake in a flash, and they look so cute. I’m really happy with them. Check it out if you’re in need of a decorating fix! : )
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