Comments on: White Almond Sour Cream Cupcakes with Cream Cheese Frosting

By: Renee C.

Renee C. — Sun, 27 Jul 2014 19:36:24 +0000

Thanks for the link to this post in your KitchenAid giveaway! I was bored so I totally made these cupcakes today and I REALLLLLLY like them. I posted about them on my blog with a link to your recipe. 🙂

http://steelergirl83.blogspot.com/2014/07/i-was-bored-today.html

By: Torie

Torie — Mon, 07 Jul 2014 02:36:45 +0000

I have been using this recipe for years and I love it (as does everyone that tries them), I do find however, that I personally prefer the taste and texture better if I use 3 whole eggs, instead of four egg whites (with no other changes to the recipe). No, it doesn’t produce a ‘perfectly’ white cake, but I have never had that be a problem. 🙂

By: Julie Deily

Julie Deily — Sun, 06 Apr 2014 21:25:41 +0000

In reply to Amy.

HI Amy,

You can make the frosting a couple days ahead, just store in the fridge and allow to sit on the counter for like 15-20 minutes (maybe more) before mixing and then frosting the cupcakes. And you definitely can make the cupcakes the night before…I wouldn’t make them more than 1-2 days ahead of time or they may dry out. Hope you enjoy!!

By: Amy

Amy — Sun, 06 Apr 2014 21:10:09 +0000

Question for you, Julie: do you think these could be made the night before? Either the cupcakes and/or the frosting? And then frosted and decorated day of?
Thanks in advance for your response.

By: Barb G.

Barb G. — Sat, 05 Apr 2014 14:37:43 +0000

I’m making these delicious cupcakes for Easter ! They’ll be a big hit with my family.

By: Kaycee

Kaycee — Wed, 26 Mar 2014 15:19:17 +0000

Yummm!! My kids and I made these the other day but with a simple buttercream icing. They are wonderful! I love sprucing up a box cake mix 🙂 Thanks for the recipe.
(I linked your recipe in my blog, I hope that’s ok!)