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Cappuccino Cupcakes

  • 6servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1/2 (8-oz.) package cream cheese, softened

  3. 2 cups sugar

  4. 4 large eggs

  5. 1 teaspoon vanilla extract

  6. 3 cups all-purpose flour

  7. 1 teaspoon baking powder

  8. 1/2 teaspoon baking soda

  9. 1/2 teaspoon salt

  10. 1 (8-oz.) container sour cream

  11. Double Shot Latte Buttercream

  12. Garnishes: instant espresso, ground cinnamon, and chocolate-covered coffee beans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.

  2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.

  3. Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Pipe or spread Double Shot Latte Buttercream onto cupcakes. Garnish, if desired.

  4. Note: To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350º for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired. Makes 2 dozen.

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