Best Cupcakes Ever

Ingredients

  • ¾ teaspoon
  • 3 large
  • ½ lb
  • 1/3 lb
  • ½ teaspoon
  • ½ lb
  • 1/3 lb
  • + 57 more ingredients
    • 2 teaspoons
    • 2 teaspoons
    • 2 tablespoons
    • ¾ teaspoon
    • ½ cup
    • 1 ¼ cups
    • 9 tablespoons
    • 1 ½ cups
    • 1 cup
    • ½ cup
    • 3 large
    • ½ teaspoon
    • 9 tablespoons
    • 1 cup
    • ½ cup
    • ½ cup
    • ½ teaspoon
    • ½ teaspoon
    • 2 tablespoons
    • 1 ½ cups
    • 1 cup
    • 1 ¼ cups
    • ½ teaspoon
    • powdered sugar, sifted
    • salt
    • flour
    • vanilla
    • unsalted butter, at room temperature
    • raspberries, rinsed and dried
    • raspberries, rinsed and dried
    • blueberries, rinsed and dried
    • 1 cup
    • blueberries, rinsed and dried
    • vanilla
    • vanilla
    • ½ teaspoon
    • powdered sugar, sifted
    • cream cheese, at room temperature
    • cream cheese, at room temperature
    • unsalted butter, at room temperature
    • unsalted butter, at room temperature
    • baking soda
    • baking soda
    • salt
    • cornstarch
    • cornstarch
    • cornstarch
    • cornstarch
    • flour
    • vanilla
    • sour cream, at room temperature
    • sour cream, at room temperature
    • eggs, at room temperature
    • eggs, at room temperature
    • sugar
    • sugar
    • unsalted butter, at room temperature

1 Preheat the oven to 350°F Spray 18 cupcake tins with Pam; fill with paper liners and spray with Pam again. 2 To make the batter, cream the butter and sugar at high speed in a large bowl until light and fluffy. On medium speed, add the eggs one at a time, then add the sour cream and vanilla. St...

View full recipe at SpringPad

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