Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Total Time
2 Hours 12 Mins
Makes 6 dozen miniature cupcakes

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

No espresso ;(

October 23, 2015
The vanilla cupcake recipe is easy to follow , spongy cake .im not much of a fan of the cream cheese icing, I should've made a regular coffee flavored buttercream... But still 4 stars !

osequin's Review

May 28, 2013
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!

DaniloS7's Review

January 25, 2013

JVillemuer's Review

July 09, 2012
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!

vbgirl's Review

June 11, 2010
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.