Zutaten für Best Cupcakes Ever
- 1 1/2 cups (3 sticks) butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 4 blueberries (for decoration)
- 3 raspberries (for decoration)
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Zubereitung von Best Cupcakes Ever
- Preheat oven to 350°F (175°C). Line an 18-cup muffin tin with paper liners and lightly grease.
- Cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 cup sour cream and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fill each cupcake liner about ⅔ full. Fill any empty muffin cups with a small amount of water to prevent over-browning of filled cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely before frosting.
- For the frosting: Beat together ½ cup (1 stick) softened butter, 8 ounces cream cheese (softened), 3 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Frost each cupcake. Decorate half with 3 raspberries and the other half with 4 blueberries, or experiment with your favorite berries!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
62g
Fat
57g
Carbs
8g
