Cupcakes with sour cream
12 servings
35 minutes
Cupcakes with sour cream frosting are delicate and airy mini pastries from American cuisine that have gained popularity worldwide. Their soft, slightly moist texture pairs perfectly with the light and velvety sour cream frosting, giving the baked goods a refined creamy flavor with a subtle tang. Lemon juice in the batter enhances freshness and balances sweetness, making each bite harmonious. These cupcakes are perfect for family tea times as well as festive occasions where they can be decorated with colorful dyes or berries. The simplicity of preparation and the possibility of experimenting with decoration make them a favorite dessert for both beginners and experienced cooks.
1
Whisk the eggs with sugar until fully dissolved.
- Chicken egg: 2 pieces
- Sugar: 180 g
2
Add room temperature butter (or heated in the microwave for 30 seconds) and whip everything again until a homogeneous mass forms.
- Butter: 180 g
3
Sift the flour with the baking powder and add it to the egg-butter mixture. Mix well.
- Wheat flour: 180 g
- Baking powder (raising agent): 5 g
4
Add lemon juice.
- Lemon juice: to taste
5
Grease the cupcake molds with butter.
- Butter: 180 g
6
Bake at 180 degrees for 20-25 minutes.
7
For sour cream frosting, take sour cream and blend it with a blender for one minute.
- Sour cream 20% fat: 400 g
8
Add a thickener to the sour cream and continue whipping until it dissolves. Then add powdered sugar or sugar. Whip.
- Sour cream stabiliser: 18 g
- Icing sugar: to taste
9
Leave the cream for 10 minutes for better thickening.
10
Decorate the cooled cupcakes with sour cream frosting. You can add food coloring and make some cupcakes colorful. Decorate to your taste.