White Almond Sour Cream Cupcakes with Cream Cheese Frosting
Servings: 30 cupcakes approx.
Ingredients
White Almond Sour Cream Cupcakes
- 1 box white cake mix, I used a French Vanilla white cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 tsp salt
- 4 egg whites
- 1 1/4 cups water
- 2 Tbsp vegetable oil
- 1 cup 8oz carton sour cream
- 1 tsp vanilla extract
- 1 tsp almond extract
Cream Cheese Frosting
- 3 cups 1 1/2 pounds cream cheese, softened
- 1 cup plus 1/2 Tbsp, 8.25 oz unsalted butter, at room temperature
- 1 1/2 cups 8.25 oz sifted powdered sugar
Instructions
White Almond Sour Cream Cupcakes
- Heat oven to 325 degrees. Line cupcake tin with cupcake liners.
- Add all dry ingredients to a large mixing bowl and mix together thoroughly with a whisk. Add the wet ingredients to the bowl and using a hand mixer, mix on low for about 2 minutes. Using a large cookie scoop, fill cupcake liners 2/3 full.
- Bake at 325 degrees for 15-20 minutes. Allow cupcakes to cool in cupcake tin on a cooling rack before removing and allowing to cool the rest of the way on cooling racks.
Cream Cheese Frosting
- In your stand mixer bowl, add butter and sugar. Attach the paddle attachment and cream together until smooth and shiny.
- Add the cream cheese and mix thoroughly until completely smooth, about 2-3 minutes. If not using immediately, refrigerate until needed. Using an offset spatula, thoroughly mix the frosting after removing the refrigerator before frosting cupcakes. Cupcakes frosted with this icing should be refrigerated if not being consumed immediately. Makes 3 cups of frosting.
Notes
White Almond Sour Cream Cake from Cake Central and Cream Cheese Frosting from Miette, 2011 Chronicle Books
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