white sour cream cupcakes
I used this recipe for a cupcake tower recently. They were very moist with a hint of sour cream. You can top them with your favorite frosting but I have included my light fudge frosting recipe. This recipe came from Recipe Girl site on the internet and uses a boxed white cake mix as the base. It really makes a lot of cupcakes. I get about 35.
prep time
15 Min
cook time
20 Min
method
---
yield
35-36 serving(s)
Ingredients
- 1 - 18.25 oz boxed white cake mix
- 1 cup all purpose flour
- 1 cup white granulated sugar
- 3/4 teaspoon salt
- 1 1/3 cups water
- 2 tablespoons vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 large egg whites
- FUDGE BUTTERCREAM FROSTING
- 1 stick softened butter
- 1/2 cup crisco shortening
- 1 teaspoon vanilla extract
- 4 tablespoons half and half, plus extra
- 4 cups confectioners sugar, plus extra
- 1/3 cup cocoa powder
How To Make white sour cream cupcakes
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Step 1Preheat oven to 325 degrees. Place cupcake liners in cupcake tins. You will need about 36.
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Step 2In a large mixer bowl, stir together cake mix flour and salt. Add remaining ingredients and beat with hand mixer for 2 minutes.
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Step 3Fill cupcake papers 3/4 of the way full. Bake for 18 minutes or until cake tests done with toothpick. Cool on wire rack and frost.
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Step 4Make fudge frosting: In a medium bowl,(I like the Kitchen Aid stand mixer,) cream the butter and shortening. Add in the vanilla until just mixed. Add the cocoa powder and beat well. Slowly add in the confectioners sugar and the half and half, alternating. If too thick, add another tsp. or 2 of half and half. If too thin, add a little more confectioners sugar. Beat on high for 3-4 minutes until fluffy and glossy. Frost cooled cupcakes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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