Honey And Sour Cream Cupcakes Recipe

Name: Honey And Sour Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 4 ounces, weight Unsalted Butter; 10 tablespoons, 7 pinches Honey; 2 whole Eggs; 1 teaspoon Vanilla Extract; 1/2 pounds, 7/8 ounces, weight All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 cup, 2-2/3 teaspoons, 7/8 pinches Sour Cream; FOR THE FROSTING:; 3-5/8 ounces, weight Unsalted Butter; 1 pound, 1-1/8 ounces, weight Powdered Sugar; 3 Tablespoons Whisky; 2 Tablespoons Chopped Pecans, To Decorate

Servings: persons

FOR THE CUPCAKES:
4 ounces, weight Unsalted Butter
10 tablespoons, 7 pinches Honey
2 whole Eggs
1 teaspoon Vanilla Extract
1/2 pounds, 7/8 ounces, weight All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 cup, 2-2/3 teaspoons, 7/8 pinches Sour Cream
FOR THE FROSTING:
3-5/8 ounces, weight Unsalted Butter
1 pound, 1-1/8 ounces, weight Powdered Sugar
3 Tablespoons Whisky
2 Tablespoons Chopped Pecans, To Decorate

1
1. Preheat the oven to 160u00b0C/325u00b0F. Line a cupcake tin with paper cases.
2
2. Cream together the butter and honey. Add the eggs and vanilla and beat and until light and fluffy.
3
3. Add half of the dry ingredients, then half the sour cream, then the rest of the dry ingredients and the rest of the sour cream. Fold until just combined.
4
4. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool.
5
5. To make the frosting, cream the butter and add the icing sugar and whisky. Beat for 5-10 minutes until creamy and smooth.
6
6. Frost the cupcakes and decorate with chopped pecans.

1744

kcal

Calories

106

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CUPCAKES:, 4 ounces, weight Unsalted Butter, 10 tablespoons, 7 pinches Honey, 2 whole Eggs, and more.

Yes, Honey And Sour Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honey And Sour Cream Cupcakes

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