SOUR CREAM CUPCAKES
A delicious family recipe passed down from my grandmother.
Provided by Emma J
Categories Desserts Cakes Cupcake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper liners.
- Whisk the flour, baking powder, and baking soda together in a bowl; set aside.
- Beat the shortening and sugar together in a bowl until creamy. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Stir in the flour mixture until no dry lumps remain. Pour into the prepared muffin pans.
- Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely on a wire rack before serving.
Nutrition Facts : Calories 137 calories, Carbohydrate 18.8 g, Cholesterol 25.4 mg, Fat 6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 92.2 mg, Sugar 9.5 g
THE PERFECT YELLOW CUPCAKE
Notes about the recipe: I did this for my wedding cake so that cutting would be easy (there's none to do!), sending people home with leftovers would be easy, and I could squirrel away a few for us to have back at the hotel after the wedding as well as freeze for our 1 year anniversary. It also made it fun for all the kids there and is quite impressive looking. I pulled lavender sugar tendrils and blew large sugar pearls too to decorate the cupcakes with. That may be a little ambitious for you and for me as the bride was a bit much those last few days of planning a wedding. null There is clear or white vanilla extract if you prefer the butter cream to be vanilla flavored or you can use any extract or alcohol like Grand Marnier for flavoring. For the decorations you can choose a color of ribbon that echoes the colors in the wedding. The cake charms set can be bridal or just reflect the couple's interests.
Provided by Food Network
Categories dessert
Time 3h20m
Yield 24 servings
Number Of Ingredients 14
Steps:
- Make the White Buttercream: Put the sugar in a saucepan fitted with a candy thermometer and pour the water down the walls of the pan to moisten the sugar without letting sugar crystals wash up on the walls of the pan. Run your finger through the center making an X to allow the water to seep into the sugar if it hasn't already. Bring the sugar to a boil over high heat and continue cooking to the "softball" stage (234 degrees F.).
- Meanwhile, in a standing mixer fitted with the whip attachment, whip the egg whites to soft peaks and hold them on low speed until the sugar is ready. When the sugar syrup is has reached the softball stage, turn the mixer up to high and slowly pour the syrup down the side of the mixer. Let it continue to whip to cool down. When it's feeling somewhat cooled but still a little warm, start adding the butter a few pieces at a time until you have a smooth, whipped butter cream. Add the almond extract. Use right away or cover and chill. Re-warm or let sit out to warm up to room temperature to use.
- Make the Cupcakes: Preheat the oven to 350 degrees F.
- In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)
- Decorate and Assemble the Cupcakes: Using a small spatula, frost the tops of the cooled cup cakes with the buttercream. Decorate each with a few pearls of fondant.
- Tie the cake pull charms to the ends of the ribbons.
- Arrange some of the cupcakes on the largest cake stand, leaving the center empty for the base of the next cake stand. Tuck some of the cake pull charms under some of the cupcakes, dangling the ribbons off the edge of the cake stand. Place the next cake stand in the center and repeat. Make as many tiers as you need. Finish the top with flowers, if you'd like.
YELLOW CUPCAKES
These classic back-to-school treats will surely be big hits.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 40m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
- In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
- Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
- Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
- Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency.
- Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.
YELLOW CUPCAKES
Nothing is better than homemade cupcakes. This yellow cupcake recipe makes delicious and fluffy treats. To top them, choose whatever frosting you want. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Spread with frosting.
Nutrition Facts : Calories 163 calories, Fat 6g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 138mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
SOUR CREAM CHOCOLATE CUPCAKES
My husband and I love these classic moist, chocolaty cupcakes. The sour cream is definitely the ingredient that give them their distinction. -Alicsa Mayer, Alta Vista, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, water, sour cream and vanilla. Combine flour and baking soda; add to the egg mixture and mix well. Add chocolate mixture; beat on high speed for 2-3 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. With a portable mixer, beat in the confectioners' sugar, sour cream and vanilla on low until smooth. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 275 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 123mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
VANILLA SOUR CREAM CUPCAKES
Recipe is from my mom, from her local newspaper. Original recipe only makes one dozen cupcakes, so I am doubling the recips to submit it. Who makes just 12 cupcakes??? ;)
Provided by Parsley
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- Line cupcake tins with baking papers.
- In a large mixing bowl, beat together the butter, eggs, sugar, vanilla and sour cream until smooth and creamy.
- Blend remaining dry ingredients together in a seperate bowl. Gradually beat this dry mixture into the creamed mixture.
- Beat until all is well blended.
- Fill cupcake liners 1/2-2/3 way full.
- Bake at 350 for 22-24 minutes or until toothpick tests clean.
- Allow to cool 15-20 minutes before icing with frosting/icing of choice.
Nutrition Facts : Calories 211.6, Fat 10.5, SaturatedFat 6.2, Cholesterol 56.3, Sodium 110.8, Carbohydrate 27.1, Fiber 0.3, Sugar 17.1, Protein 2.7
YELLOW CUPCAKES
Goes great with my Cherry Frosting (#189326) This is from Cooks Illustrated and are best eaten the day they are made, but unfrosted extras will keep in an airtight container at room temperature for up to 3 days. To double the recipe, use 3 whole eggs and 2 yolks, and double the remaining ingredients. Time does not include the cooling time. I've made these numerous times and they've never been anything like pound cake. It's a Cook's Illustrated recipe and with those I've found that if they don't turn out you're probably not following the recipe. They don't call it America's Test Kitchen for nothing.
Provided by AustinMama
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.
- Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment (I just use my hand mixer and have great results). Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
- Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.
Nutrition Facts : Calories 224.6, Fat 10.9, SaturatedFat 6.4, Cholesterol 71.6, Sodium 158.8, Carbohydrate 29.2, Fiber 0.4, Sugar 17.1, Protein 2.9
YELLOW SOUR CREAM CUPCAKES
This is a Food Network recipe by the Barefoot Contessa, Ina Garten. She called them "Flower Cupcakes" because she placed fresh flowers on the top of them.
Provided by Marie
Categories Dessert
Time 35m
Yield 20-24 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350° and insert paper liners in muffin tins.
- Cream butter and sugar until light and fluffy, then add eggs two at a time on medium speed of electric mixer.
- Add sour cream and vanilla.
- Sift together dry ingredients and with mixer on low speed, add to the butter mixture.
- Mix just until combined.
- Fill cupcake liners 3/4 full with batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool to room temperature on a wire rack.
- For icing, mix together butter, cream cheese, sugar and vanilla at low speed of electric mixer until smooth.
- Spread frosting generously on each cupcake.
Nutrition Facts : Calories 595.4, Fat 35.8, SaturatedFat 21.5, Cholesterol 150.8, Sodium 287.2, Carbohydrate 64.7, Fiber 0.5, Sugar 47.9, Protein 5.7
CLASSIC YELLOW CUP CAKES
Steps:
- 1. Preheat oven to 350F. Line a standard 12-cup muffin tin with cupcake liners.
- 2. Whisk flour, baking powder, and salt together in a medium bowl.
- 3. For cupcakes: Beat eggs and sugar in a medium bowl using a mixer until light and foamy, about 2 minutes. Beat in butter and vanilla. Gradually pour in butter and then vanilla. Reduce speed to and mix in half of dry ingredients. Beat in milk. Add remaining dry ingredients and beat to combine. Do not over mix.
- 4. Pour about 1/3 cup batter into each cup in muffin tin. Bake until a tester, inserted in center of cakes, comes out clean, 20 to 25 minutes. Cool on a rack. in tin, for 10 minutes, Release cupcake and cool completely.
- 5. For icing: Place chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so water to a very slow simmer; set bowl over, but not touching, water. Stir chocolate occasionally until melted and smooth.
- 6. Add confectioners' sugar, milk, butter, vanilla extract, and salt and beat with a mixer until smooth and creamy. Pipe icing onto cupcakes using a large star tip. Top with sprinkles. Serve.
Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 13 grams, Cholesterol 80 milligrams, Sodium 190 milligrams, Carbohydrate 50 grams, Fiber 1 grams, Protein 4 grams
SOUR CREAM CUPCAKES
Provided by Anne Burrell
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder and salt in a large bowl. Reserve.
- In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
- Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
- Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
- The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
- Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
- In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.
CLASSIC YELLOW CUPCAKES WITH MILK CHOCOLATE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake).
- Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
- For icing:
- Put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
- Add the confectioners' sugar, milk, butter, vanilla extract, and salt and beat with an electric mixer until smooth and creamy. Divide icing evenly between cupcakes and swirl with the back of a spoon or an offset spatula. Top with a sugar cookie or marshmallow candies. Serve.
VANILLA SOUR CREAM CUPCAKES
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder and salt in a large bowl. Set aside.
- Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- One at a time, beat in the eggs, then slowly add the vanilla, milk and sour cream. Scrape down the sides of the mixer bowl as needed. With the mixer on medium speed, gradually add the flour mixture.
- Line a muffin tin with paper muffin cups. Fill the muffin cups about two-thirds of the way with batter.
- Bake for about 20 minutes, rotating the muffin tin halfway through and checking to make sure everything is going along great.
- The cupcakes are done when a toothpick inserted into the middle of a cake comes out clean. Remove from the oven and let cool completely on a wire rack, then frost with Cream Cheese Frosting and decorate with candy or sprinkles.
- Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy.
HOMEMADE YELLOW CUPCAKES
Just a simple yellow cupcake recipe from scratch that anybody can make. A sour cream or lemon type frosting is best on these jewels.
Provided by thegrindre
Categories Desserts Cakes Yellow Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, and salt together in a large bowl until well blended.
- Combine sugar and butter in a medium bowl with an electric mixer until fluffy, about 2 minutes. Add eggs and vanilla extract; beat until combined, about 2 minutes. Pour into the flour mixture and beat, while adding milk, until just blended. Don't overmix. Fill the prepared muffin cups with batter, 2/3 to 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 18.6 g, Cholesterol 51.9 mg, Fat 8.7 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 104.8 mg, Sugar 11.5 g
BOSTON CREAM CUPCAKES
So good, and so easy. This is a way to doctor up ordinary yellow cupcakes and vanilla pudding into a scrumptious, family pleasing treat. These are my standard potluck and "send into the office" cupcakes. Prepare your favorite yellow cupcakes for this and your favorite vanilla pudding.
Provided by HeatherFeather
Categories Dessert
Time 20m
Yield 20-24 serving(s)
Number Of Ingredients 5
Steps:
- Mix vanilla and pudding together and place into decorator's gun with a large enough opening to inject pudding into the cupcakes.
- Gently poke the decorator gun into the center of each cupcake and inject about 1 Tbsp pudding into the cupcake (it is fine if some puffs out the top a bit).
- Once all cupcakes have been injected, cover and chill them while making the topping.
- Heat cream in a saucepan on medium heat just until the sides start to have tiny bubbles; don't walk away from the pan.
- As soon as it gets to this point, remove from the heat and add chocolate chips, whisking fiercely until the chips have melted and everything is smooth (the heated cream should be hot enough to melt the chips).
- Set out some wax paper and grab your slightly chilled cupcakes.
- Spoon some of the topping onto the center of a cupcake, covering the pudding opening, adding more topping around the edges to cover the top of cupcake completely with the topping.
- Set cupcake onto the wax paper to cool.
- Repeat until all cupcakes are covered with the topping, then place into a covered container and chill at least 1 hour, the topping will get firmer but not hard.
- You may have extra topping, in fact, I look forward to having extra topping to use on top of ice cream; store extra topping in covered container in the fridge up to 1 week.
SOUR CREAM CUPCAKES
These cupcakes are easy to make. They are kind of dense and not too sweet. They remind my of a sweet biscuit. Honestly, I'm not a fan of them, but my husband and third son like them a lot. Frost with your favorite frosting (a lemon frosting or dk. chocolate frosting is good).
Provided by Parsley
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- In a bowl, combine flour, baking powder, sugar, butter, eggs, sour cream, and vanilla. Beat at low speed for about 4 minutes. Place empty cupcake wrappers into muffin tin. Fill wrappers about 1/2 full. Bake at 350 for 15 minutes.
- Cool and frost with favorite frosting.
Nutrition Facts : Calories 174.8, Fat 6.9, SaturatedFat 4, Cholesterol 49.2, Sodium 55.2, Carbohydrate 25.2, Fiber 0.4, Sugar 12.7, Protein 3.1
More about "yellow sour cream cupcakes recipes"
YELLOW BIRTHDAY CUPCAKES (MOIST & BUTTERY!) - SALLY'S …
From sallysbakingaddiction.com
4.4/5 (79)Category DessertCuisine AmericanTotal Time 3 hrs
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. The batter will be slightly thick.
- Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
ULTRA MOIST YELLOW CUPCAKES - HANDLE THE HEAT
From handletheheat.com
BOSTON CREAM CUPCAKES - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
BEST YELLOW CUPCAKE RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
CLASSIC YELLOW CUPCAKES WITH CHOCOLATE BUTTERCREAM …
From averiecooks.com
CLASSIC YELLOW BIRTHDAY CAKE RECIPE | BEYOND FROSTING
From beyondfrosting.com
10 BEST YELLOW CAKE MIX CUPCAKES RECIPES | YUMMLY
From yummly.com
EASY LIGHT AND FLUFFY YELLOW CUPCAKES - MEL'S KITCHEN CAFE
From melskitchencafe.com
VANILLA CAKE MIX CUPCAKES - JUST A TASTE
From justataste.com
YELLOW CUPCAKES FILLED WITH CHOCOLATE BUTTERCREAM
From forkinthekitchen.com
YELLOW CUPCAKE RECIPE - PARTYLICIOUS
From partylicious.net
YELLOW CAKE WITH CHOCOLATE FROSTING - BAKING A MOMENT
From bakingamoment.com
YELLOW CUPCAKES - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
CUPCAKE BASICS: CLASSIC YELLOW CUPCAKES - EVERYDAY ANNIE
From everydayannie.com
ULTIMATE YELLOW CUPCAKES - COOKIE MADNESS
From cookiemadness.net
HOMEMADE YELLOW CUPCAKES WITH CHOCOLATE FROSTING | BEYOND …
From beyondfrosting.com
EASY YELLOW CUPCAKES WITH CHOCOLATE GANACHE FROSTING - CHEW …
From chewoutloud.com
EASY VANILLA CUPCAKES WITH VANILLA BUTTERCREAM - YELLOW BLISS ROAD
From yellowblissroad.com
YELLOW CUPCAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
SMALL BATCH YELLOW CUPCAKES - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
YELLOW SOUR CREAM CUPCAKES RECIPE - FOOD.COM
From pinterest.com
THE BEST YELLOW CUPCAKES - COOKIE MADNESS
From cookiemadness.net
YELLOW CUPCAKES WITH MILK CHOCOLATE FROSTING
From sallysbakingaddiction.com
EASY YELLOW CAKE WITH BUTTERCREAM FROSTING - AVERIE COOKS
From averiecooks.com
YELLOW CUPCAKES WITH CHOCOLATE SOUR CREAM FROSTING AND ... - REAL …
From realsimple.com
SOUR CREAM VANILLA CUPCAKES - EATS DELIGHTFUL
From eatsdelightful.com
PERFECT YELLOW CUPCAKES {WITH AMAZING CHOCOLATE BUTTERCREAM}
From iambaker.net
YELLOW CUPCAKES {WITH CHOCOLATE FROSTING} - CAKEWHIZ
From cakewhiz.com
SMALL BATCH YELLOW CUPCAKES | RECIPE BY LEIGH ANNE WILKES
From yourhomebasedmom.com
YELLOW SOUR CREAM CUPCAKES RECIPE - FOOD.COM
From pinterest.com
HOMEMADE VANILLA CUPCAKES - THE TOASTY KITCHEN
From thetoastykitchen.com
CHOCOLATE SOUR CREAM CUPCAKES - TASTE OF SOUTHERN
From tasteofsouthern.com
#60-minutes-or-less #time-to-make #course #preparation #cupcakes #desserts #cakes
You'll also love