Yellow Cupcakes With Chocolate Sour Cream Frosting and Toasted Almonds

Yellow Cupcakes With Chocolate Sour Cream Frosting and Toasted Almonds
Christopher Baker
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Makes 24 cupcakes
preparation
45
minutes
cooking
150
minutes

Ingredients

2 1/2
cups
all-purpose flour, spooned and leveled
1 1/2
teaspoons
baking powder
1/4
teaspoon
baking soda
1/2
teaspoon
kosher salt
1
cup
(2 sticks) unsalted butter, at room temperature
1 1/2
cups
sugar
2
teaspoons
pure vanilla extract
3
large eggs, at room temperature
1
cup
whole milk
1
recipe
Chocolate Sour Cream Frosting
1/2
cup
toasted sliced almonds

Directions

  1. Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Let cool.
  5. Spread the frosting on the cupcakes and sprinkle with the almonds.
Dawn Perry
April 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 234
  • Fat 26 g
  • Sat Fat 16 g
  • Cholesterol 83 mg
  • Sodium 111 mg
  • Protein 4 g
  • Carbohydrate 48 g
  • Sugar 36 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 39 mg
What does this mean? See Nutrition 101.

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