Sour Cream Cupcakes

This recipe is a good, light but firm cupcake. You can use refrigerated ingredients but you will really like the outcome if you have room temperature ingredients.

 

1 box white cake mix (any brand but I like Aldi)

1 cup all purpose flour

1 cup granulated sugar

1 stick of butter, melted

4 egg whites

1 cup milk (room temperature)

1 cup sour cream (room temperature)

1 tablespoon Cookie Nip

¼ tsp. salt

½ cup Jimmies (sprinkles) if you want fun-fetti

 

Preheat oven to 325. Mix ingredients in an electric mixer for about a minute. Don’t overbeat. Using a scoop or quarter cup measuring cup, scoop the same amount of batter into 24 muffin liners. Bake for 18-20 minutes. As soon as you take them out of the oven, remove from the muffin tin and allow them to cool on a pan so that they won’t continue to cook and dry out. Frost with buttercream.

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Buttercream Frosting

2 sticks butter, softened

2/3 cup milk or heavy cream

2 pounds powdered sugar (1 bag)

2 tsp. Cookie Nip

 

Mix all ingredients and pipe onto a completely cooled cupcake. Garnish with sprinkles or decorate.