Preheat your oven to 350 degrees. Mix the first four ingredients in a bowl and set aside. Beat butter and sugar in a large bowl with electric or hand held mixer for about 5 minutes or until light and fluffy. Beat in the eggs, one at a time. Then, add sour cream, milk, food color and vanilla. Next, gradually beat in the flour mixture slowly until incorporated. Pour the batter into paper-lined muffin tins, filling each cup about 2/3 full. Bake 18-22 minutes. If you’re unsure if they’re ready, take a toothpick and insert it in the center of one cupcake. If it comes out clean, they’re ready! Remove from the oven and let them sit for 5 minutes. Then, pop them out of the muffin pans and let them cool completely. They are very moist so do this with caution so they won’t fall apart!
Preparing the Frosting:
Mix the cold cream cheese, butter, sour cream and vanilla in a large bowl until light and fluffy. Scrape the sides of the bowl and mix again. Beat in the confectioners’ sugar until smooth. Now beat on high for 5 minutes until it’s very fluffy. Spread the frosting evenly onto the cool cupcakes with a knife.
Tip: You can also use a Ziploc bag to frost! Just cut a 1 inch hole out at the corner and pipe the frosting on top.
*All of these ingredients can be found at our store!
Thank you for shopping at Eurofresh Market!