White Sour Cream Cupcakes
By
Laurie Lenartowicz
@llenartowicz
1
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.
Rating:
★★★★★ 1 vote5
Serves:
35-36
Prep:
15 Min
Cook:
20 Min
Ingredients
-
118.25 oz boxed white cake mix
-
1 call purpose flour
-
1 cwhite granulated sugar
-
3/4 tspsalt
-
1 1/3 cwater
-
2 Tbspvegetable or canola oil
-
1 tspvanilla extract
-
1 csour cream
-
4 largeegg whites
-
FUDGE BUTTERCREAM FROSTING
-
1 sticksoftened butter
-
1/2 ccrisco shortening
-
1 tspvanilla extract
-
4 Tbsphalf and half, plus extra
-
4 cconfectioners sugar, plus extra
-
1/3 ccocoa powder
How to Make White Sour Cream Cupcakes
- Preheat oven to 325 degrees. Place cupcake liners in cupcake tins. You will need about 36.
- In a large mixer bowl, stir together cake mix flour and salt. Add remaining ingredients and beat with hand mixer for 2 minutes.
- Fill 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.
- Make 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.
