Yellow Cupcakes With Chocolate Sour Cream Frosting and Toasted Almonds

Yellow Cupcakes With Chocolate Sour Cream Frosting and Toasted Almonds
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Makes 24 cupcakes| Hands-On Time: | Total Time:

Ingredients

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.
By May, 2011

Nutritional Information

  • Per Serving
  • Calories 435Calories From Fat 234
  • Fat 26g
  • Sat Fat 16g
  • Cholesterol 83mg
  • Sodium 111mg
  • Protein 4g
  • Carbohydrate 48g
  • Sugar 36g
  • Fiber 1g
  • Iron 1mg
  • Calcium 39mg
What does this mean? See Nutrition 101 .

Quick Tip

Hands measuring out flour with measuring jug
Don’t scoop your flour directly from the bag with a measuring cup—the flour will become compacted, and you’ll get more than you need for the recipe. Instead, spoon it into the cup, then sweep off the excess with a knife.

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