Yellow Cupcakes With Chocolate Sour Cream Frosting and Toasted Almonds

Yellow Cupcakes With Chocolate Sour Cream Frosting and Toasted Almonds
Christopher Baker
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.