Halloween Cupcakes

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

  • Prep:
  • Total Time:
  • Yield: Makes 12
Halloween Cupcakes

Source: Everyday Food, October 2005

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

Directions

  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. 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. 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. 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.

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.

Reviews

Be the first to comment!

Related Topics