Spiced Sour Cream Cupcakes Recipes

SPICE CUPCAKES WITH SOUR CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Line muffin pans with cupcake papers.
• Cream together the butter, brown sugar, & egg until light and fluffy.
• Blend in the buttermilk.
• In a separate bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
• Add the dry ingredients into the wet ingredients and stir until well mixed.
• Fold in the raisins (and nuts if using).
• Fill the cupcake papers 2/3 full.
• Bake at 350 degrees about 15-20 minutes or until they test done -- Cool.
• Mix all the Sour Cream Sauce ingredients together until smooth and well blended.
• Drizzle over the cooled cupcakes.
• Sprinkle with cinnamon-sugar.

SPICED BLACK PEPPER CUPCAKES

Steps:

• For the spiced black pepper cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin tin with paper liners.
• Place the chocolate and water in a bowl. Let sit for 1 minute. Stir the chocolate mixture until smooth. Add the applesauce, sour cream, oil, vanilla and eggs. Beat until smooth, about 2 minutes. Add the brownie mix, flour, granulated sugar, cocoa, pudding mix, pepper, cinnamon, baking powder and salt to the chocolate mixture. Mix until combined. Scoop the batter into the muffin tin, filling each cup three-quarters full. Bake until done, 21 to 23 minutes.
• For the icing: Whisk the heavy cream until stiff peaks form (be careful not to over beat, or the cream will be grainy). In another bowl, whisk together the mascarpone and confectioners' sugar until smooth. Gently fold the whipped cream into the mascarpone mixture until combined.
• Frost the cupcakes with the icing.

SOUR CREAM CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, baking powder and salt in a large bowl. Reserve.
• In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
• Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
• Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
• The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
• Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
• In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.

SPICED SOUR CREAM CUPCAKES

Steps:

• Preheat oven to 350°; place 18 paper baking cups in muffin pans.
• Sift the dry ingredients into a bowl; set aside.
• In a big bowl, beat the eggs and sour cream with an electric mixer; add in sugar and mix well.
• Then add the dry ingredients in 3 batches, and mix until smooth.
• Stir in raisins and pecans.
• Spoon batter into the cups; bake for about 20 minutes until firm.
• Remove pan from oven and cool for 5 minutes.
• Then remove the cupcakes and cool on a rack.
• Make the frosting: beat the cream cheese and butter together with an electric mixer, until light and fluffy.
• Add in powdered sugar and beat until creamy; beat in orange zest and the juice.
• Spread the frosting on the cooled cupcakes.