Sour Cream-Cocoa Cupcakes Recipe

Name: Sour Cream-Cocoa Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.1 ounces sweet white sorghum flour (about 1/2 cup); 1.15 ounces brown rice flour (about 1/4 cup); 1.05 ounces tapioca flour (about 1/4 cup); 1/2 cup unsweetened cocoa; 1 teaspoon xanthan gum; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup granulated sugar; 1/4 cup unsalted butter, softened; 2 large eggs; 1 cup fat-free sour cream; 1/2 teaspoon vanilla extract; Cooking spray; 1 cup powdered sugar; 2 tablespoons unsalted butter, softened; 1 tablespoon 1% low-fat milk; 1/2 teaspoon vanilla extract

Servings: persons

2.1 ounces sweet white sorghum flour (about 1/2 cup)
1.15 ounces brown rice flour (about 1/4 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1/2 cup unsweetened cocoa
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 cup fat-free sour cream
1/2 teaspoon vanilla extract
Cooking spray
1 cup powdered sugar
2 tablespoons unsalted butter, softened
1 tablespoon 1% low-fat milk
1/2 teaspoon vanilla extract

1
Preheat oven to 375u00b0.
2
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cocoa, and next 4 ingredients in a bowl; stir with a whisk.
3
Place sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Gradually add flour mixture, beating at low speed until smooth (batter will be very thick).
4
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups (cups will be almost full). Bake at 375u00b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
5
Combine powdered sugar, 2 tablespoons butter, milk, and 1/2 teaspoon vanilla in a medium bowl; beat with a mixer at low speed until blended. Increase speed to medium; beat until smooth. Spread frosting over cupcakes.

742

kcal

Calories

Fat

101

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 18 ingredients. The key ingredients include: 2.1 ounces sweet white sorghum flour (about 1/2 cup), 1.15 ounces brown rice flour (about 1/4 cup), 1.05 ounces tapioca flour (about 1/4 cup), 1/2 cup unsweetened cocoa, and more.

Yes, Sour Cream-Cocoa 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.

Sour Cream-Cocoa Cupcakes

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