White Sour Cream Cupcakes

By Laurie Lenartowicz
@llenartowicz

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 vote

Serves:

35-36

Prep:

15 Min

Cook:

20 Min

Ingredients

1: 18.25 oz boxed white cake mix
1 c: all purpose flour
1 c: white granulated sugar
3/4 tsp: salt
1 1/3 c: water
2 Tbsp: vegetable or canola oil
1 tsp: vanilla extract
1 c: sour cream
4 large: egg whites
1 stick: softened butter
1/2 c: crisco shortening
1 tsp: vanilla extract
4 Tbsp: half and half, plus extra
4 c: confectioners sugar, plus extra
1/3 c: cocoa powder

Step-By-Step

1Preheat oven to 325 degrees. Place cupcake liners in cupcake tins. You will need about 36.

2In a large mixer bowl, stir together cake mix flour and salt. Add remaining ingredients and beat with hand mixer for 2 minutes.

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.

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.

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