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Halloween Cupcakes

For Halloween, decorate the tops of the cupcakes with black and orange jelly beans.

  • prep: 30 mins
    total time: 1 hour 20 mins
  • yield: Makes 12

Ingredients

  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup reduced-fat sour cream
  • Vanilla Frosting

Cook's Note

Reduced-fat sour cream works as well as the regular version in giving these cupcakes a moist crumb and slightly tangy taste.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line a standard (12-cup) muffin tin with paper liners. In a small bowl, whisk together flour, baking powder, and salt; set aside.

  2. Step 2

    With an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla.

  3. Step 3

    With the mixer on low speed, gradually beat in flour mixture and sour cream in alternating batches, beginning and ending with the flour. Divide batter evenly among prepared muffin cups.

  4. Step 4

    Bake until a toothpick inserted in the center of a cupcake comes out clean and the top is springy to the touch, 20 to 25 minutes. Cool 10 minutes in the pan, then turn out onto a rack to cool completely before spreading with frosting.

Source
Everyday Food, October 2005

Reviews (8)

  • 29 Oct, 2011

    Just made these..as in just pulled out of the oven. I made a double batch for a b-day party today. Did NOT have sour cream and am not one to run to the store to get some. I'm all about improvising. I used 3/4 cup cream with another 1/2 cup 2% milk! They turned out HEAVENLY. So moist and creamy. One 'accidentally' broke on the way out of the cupcake pan so I had to sample it. I found the flavor light and fresh. The texture was rich and wonderful!

  • 20 Jul, 2010

    These turned out okay only. I think for only dozen cupcakes I am going to seriously reduce the 1/2 of butter next time.

  • 22 Jan, 2009

    This is my favorite cupcake recipe to date. I got these out of everyday food mag a few years ago, and they are ahit where ever I take them.

  • 30 Sep, 2008

    Okay these look like just what I was searching for something quick and easy. The look so tasty with an easy decoration.

    thanks T2 -www.thebestcupcakeideas.com

  • 11 Aug, 2008

    I really loved these cupcakes. I made them this weekend for a friends birthday party. Made vanilla and then made another batch where I added coco powder to the batter and frosting, they turned out just as nice. It was so nice to be able to bake something from scratch and not need to use a pre-packaged cake mix. Im planning on adding this recipe to my collection and I will be making these again.

  • 29 May, 2008

    These were amazing! I made them for Memorial Day and they were a huge hit! The cupcake is very moist because of the sour cream and the frosting is an absolute must. I will be making these again and again!

  • 24 May, 2008

    I didn't much like the cupcakes. I used real vanilla instead of imitation and they taste odd. However the frosting is delicious!! I would defiantly keep the frosting recipe!

  • 18 May, 2008

    I made these for a get together yesterday and ended up eating three before I even left my house! These are the most wonderfully moist cupcakes, thanks to the sour cream. The vanilla frosting is also fantastic. If you are anything like me, you will need to make a double batch as you will probably end up eating the first batch yourself.