Bite-Size Sour Cream Pound Cake Cupcakes with Flavor Variations

[Jerryanne]

BITE-SIZE SOUR CREAM POUND CAKE CUPCAKES WITH FLAVOR VARIATIONS
(Source: Southern Living, February 2010)

1/2 c. butter, softened
4 oz. cream cheese, softened
2 c. granulated sugar
4 large eggs
1 tsp. vanilla extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) container sour cream
Basic Vanilla Buttercream or glaze (recipes below)

Preheat oven to 350 degrees.

Beat butter and cream cheese with an electric mixer on medium speed until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time, beating until blended after each addition. Stir in vanilla.

Combine flour, baking powder, baking soda and salt; gradually add to
butter mixture alternately with sour cream, beating just until blended.

Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans. Bake @ 350 degrees for 13-15 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).

Spread cupcakes with desired buttercream, or dip in glaze. Makes 6 dozen.
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BASIC VANILLA BUTTERCREAM
1/2 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
2 tsp. vanilla extract
1 (16 oz.) pkg. confectioners' sugar
3-4 Tbsp. milk

Beat butter, cream cheese and vanilla at medium speed with an electric mixer until creamy. Gradually add confectioners' alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition.

If desired, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency. Makes about 3 cups.
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VARIATIONS FOR CUPCAKES AND TOPPINGS:

FRESH CITRUS CUPCAKES WITH ORANGE BUTTERCREAM: Prepare Cupcakes as directed, omitting vanilla and adding 1 Tbsp. orange zest and 2 Tbsp. fresh orange juice to batter. Pipe or spread Orange Buttercream (below) onto cupcakes.

ORANGE BUTTERCREAM: Substitute 1 Tbsp. orange zest for vanilla. Reduce milk to 2 Tbsp. Prepare Basic Vanilla Buttercream recipe above as directed, beating in 2 Tbsp. fresh orange juice with 1 Tbsp. milk. Beat in remaining 1 Tbsp. milk as directed. Beat in 1 drop red food coloring and 1 drop yellow food coloring until blended, if desired.
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MOCHA LATTE CUPCAKES: Microwave 1 (12 oz.) pkg. dark chocolate chips on High for1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

Prepare Cupcakes as directed, stirring melted chocolate into batter (batter will be very thick). Bake 11-13 minutes or until a wooden pick inserted in centers comes out clean. Cool as directed.

Top with Double Shot Latte Buttercream (below). Garnish with chocolate shavings, if desired. Makes 6 1/2 dozen.

DOUBLE SHOT LATTE BUTTERCREAM: Prepare Basic Vanilla Buttercream recipe as directed as directed, beating in 1 1/2 Tbsp. instant espresso with butter.
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SALTED CARAMEL-CHOCOLATE CUPCAKES: Prepare Cupcakes as directed, substituting 1 1/4 c. granulated sugar and 3/4 c. firmly packed dark brown sugar for 2 c. granulated sugar.

Microwave 8 oz. chopped semisweet chocolate and 1/4 c. whipping cream in a microwave-safe bowl on High for 1 minute, stirring at 30-second intervals. Whisk in 2 Tbsp. whipping cream until smooth.

Dip tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes). Pipe or spread Salted Caramel Buttercream (below) onto cupcakes. Garnish with sea salt flakes and caramels, cut into quarters.

SOUTHERN LIVING NOTE: "We tested with Artisan Salt Company Cyprus Mediterranean Flake Salt."

SALTED CARAMEL BUTTERCREAM: Prepare Basic Vanilla Buttercream recipe as directed above as directed, using 3 Tbsp. milk and adding 1/4 tsp. kosher salt with butter.

Melt 15 caramels with 1 Tbsp. milk in a small microwave-safe bowl on High for 1 minute or until smooth, stirring at 30-second intervals. Fold caramel mixture into buttercream, creating swirls-DO NOT completely blend.
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FRESH CITRUS CUPCAKES WITH RUBY RED GRAPEFRUIT GLAZE: Prepare Cupcakes as directed, omitting vanilla and adding 1 Tbsp. orange zest and 2 Tbsp. fresh orange juice to batter.

Drizzle tops of cupcakes with Ruby Red Grapefruit Glaze (below), and top with pink grapefruit-flavored jelly beans.

RUBY RED GRAPEFRUIT GLAZE: Stir together 3 c. confectioners' sugar, 1 tsp. grapefruit zest, 5-6 Tbsp. fresh grapefruit juice, and 1 drop red food coloring until blended. Makes about 1 1/2 cups.
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CAPPUCCINO CUPCAKES: Prepare Cupcakes as directed. Pipe or spread Double Shot Latte Buttercream (recipe above) onto cupcakes.

Garnish with instant espresso, ground cinnamon, and chocolate-covered coffee beans, if desired.

[Smokeysmomm]

Now this sounds like the base I want for the the frosting Rosie Posted on TOH Carol!

Thanks!

[Carol1011]

Thanks Carol for this recipe and all the variations for cupcakes and toppings. I love making my own frosting.

[Jerryanne]

Ooooo I bet that frosting would be good on these Cyndy-gonna jazz the frosting up too?

Hi Carol-I don't make cake or cupcakes often-so frosting isn't something I make often but when I do need it for a recipe-I'd much rather make my own from scratch.

Happy baking!

Carol

[Carol1011]

Hi Carol, Same here! I don't make cake or cupcakes often either so I always like to make my own frosting when I do. Have to watch those calories! So I can't bake as much as I would like to.

[Smokeysmomm]

I watch calories! I watch someone else eat them and smile cuz they arent going onto my hips!

[Christine Mlinek]

ha ha Cyndy! that is what I do too! watch someone else become a diabetic with my creations! he he