Garnishes: instant espresso, ground cinnamon, and chocolate-covered coffee beans
How to Make It
Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.
Bake at 350° for 13 to 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). Pipe or spread Double Shot Latte Buttercream onto cupcakes. Garnish, if desired.
Note: To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350º for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired. Makes 2 dozen.
Wow these are OUTSTANDING! The cupcakes are one of the best vanilla cupcakes I've ever made. The cream cheese and sour cream give the batter a really thick consistency and make the cupcakes taste great! And the frosting is out of this world!
Not the easiest or fastest recipe, but I added 1/2 cup Hershey's cocoa powder, a package of hazelnut instant coffee, subbed yogurt with 1/2 tsp baking soda for sour cream (simply because I didn't have any around), and used Duncan Hines' mocha frosting, and it was a fantastic hit among the coffee lovers!
Delicious! The batter is a thick, sticky consistency and it was a slight challenge putting them into the muffin cups, but they turned out tasty. The espresso buttercream is outstanding! These cupcakes taste just like a cappuccino and they are beautiful with the espresso and cinnamon sprinkled on the top! I will definitely make these again.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!