Ingredients:
- 1 cup flour
- 1/2 tsp baking soda
- pinch of salt
- 125g butter
- 3/4 cup sugar
- 1 egg
- 1/4 tsp vanilla
- 1/2 cup sour cream
- 1 1/2 cups raspberries
- 115g cream cheese, room temp
- 75g butter, room temp
- 2 cups icing sugar
- 1/2 tsp vanilla
1. Preheat oven to 180 degrees Celsius. In one bowl, mix together the flour, baking soda and salt.
2. In a seperate bowl, using an electric mixer, cream butter and sugar until light and fluffy.
3. Reduce the speed of the electric mixer to low and add vanilla and egg. Mix until combined.
4. Mix in the sour cream.
5. And then add the flour mixture and mix until combined.
6. Then gently stir in the raspberries.
7. Fill your cupcake papers about 3/4 with the mixture and bake in your preheated oven for 20 minutes, or until a skewer, or toothpick, comes out clean.
For the Frosting:
Mix all the ingredients together by hand. Once combined, whip with an electric mixer until light and fluffy. Spread the frosting over the top of the cooled cupcakes and top with additional raspberries, if you wish. (I had used frozen raspberries in my mixture so didn't add them to the top of my cupcakes as they tend to 'bleed')
Recipe Source:
Ming Makes Cupcakes recipe for
Sour Cream Raspberry Cupcakes with Cream Cheese Frosting
Hi, greetings from Singapore!
ReplyDeleteI always love mushroom top muffins like those in Ming makes cupcakes photos, did you managed to get those rounded mushroom edges?
Regards,
Genny