Tag Archives: Sour cream

Day 206 – Cinnamon-filled Spiced Cupcakes

22 Feb

So, although we celebrated President’s Day this past Monday, today is George Washington’s actual birthday.  America’s 1st President was born on February 22, 1732, and is called the “father of his country”.  What you might not know about him?  He loved food!  Especially desserts.  Spice cakes, sugar cakes, fruit cakes, pies, cheesecakes.  He liked ’em all.  So, to celebrate President Washington’s 282nd birthday, I found these Cinnamon-filled Spiced Cupcakes (recipe below from une gamine dans la cuisine).

Cinnamon-cupcake     Mini-Cinnamon-cupcake

The cupcakes are a lot like muffins. Sturdy and dense. They have a nice, sweet cinnamon flavor. All my filling sank to the bottom though, so it stuck to the wrapper. It tastes really good though. Like the sticky cinnamon stuff on the plate after you eat a sticky bun….or 4…


The frosting is more like a glaze in consistency and in taste. It’s smooth, soft and creamy, but hardens on the top, like a glaze. It also has that powdered sugar flavor that glazes have. You don’t really notice the sour cream.

Note: I added almost a whole extra cup of powdered sugar to my frosting and it was still too runny to pipe.

Cinnamon-filled     Mini-cinnamon-filled-side

This is a simple, cinnamon-sugar kinda cupcake. Not a wow, necessarily. But full of flavors and textures. The cinnamon gooey-ness complements the glaze really well (even if it is stuck on the bottom). Leaving the cupcake as just a simple middle floor for the other 2 parts.

Cinnamon-filled-top     Mini-cinnamon-filled

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3
  • Ease of Making: 3.5
  • TOTAL: 17


Cinnamon-filled Spiced Cupcakes (recipe from une gamine dans la cuisine)


  • 1/2 cup (1 stick) butter, melted and cooled
  • 3/4 cup milk
  • 2 eggs, at room temperature
  • 1 3/4 cups of all-purpose flour
  • 1/2 cup of rolled oats
  • 2 tablespoons of cornstarch
  • 3/4 cup of granulated sugar
  • 1 tablespoon of baking Powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • pinch of nutmeg


  • 2 Tablespoons of butter, melted
  • 1/4 + 1/8 cup of packed brown sugar
  • 1/4 teaspoon of ground cinnamon
  • Splash or 2 of cream (for such a small amount, you may use milk instead.)


  • 1/2 cup of sour cream (have some extra on hand)
  • 2 cups of confectioners sugar (have some extra on hand)
  • 1/4 teaspoon of ground cinnamon

For directions visit une gamine dans la cuisine.

*Tomorrow: Delicious Red Velvet Cupcakes*

Day 98 – Double Chocolate Cupcakes

6 Nov

There are very few things I like more than chocolate. Double chocolate is probably one of them… So, no-brainer. Double Chocolate Cupcakes (recipe below from Inspired Taste)

Book: The Friendly Shakespeare by Norrie Epstein.

Chocolate-Cupcake     Mini-Chocolate-cupcake

The cake is thick and moist.  Almost like devil’s food, but a lighter chocolate version.


The frosting is the consistency of pudding.  It tastes like chocolate pudding, if it were made with (real) melted chocolate.  So, pudding chocol-ified.

Double-Chocolate-cupcake     Mini-Double-Chocolate

The parts are better together. It makes for a nice, quick & easy chocolate cupcake. Your standard chocolate cupcake. Not a “WOW”, but not a dud either. Just a nice, chocolate cupcake.

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3
  • Ease of Making: 4
  • TOTAL: 18


Double Chocolate Cupcakes (recipe from Inspired Taste)

Chocolate Cupcakes
  • 3/4 cup (170 grams) unsalted butter (1 1/2 sticks)
  • 3/4 cup (177 ml) coffee
  • 1/2 cup (41 grams) unsweetened cocoa powder
  • 1 1/2 cups (210 grams) all purpose flour
  • 1 1/2 cups (300 grams) sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1/2 cup (125 grams) sour cream (we use regular sour cream)
  • 1 teaspoon vanilla extract
Sour Cream Chocolate Frosting
  • 1/4 cup (57 grams) unsalted butter (1/2 stick)
  • 1 ounce (28 grams) unsweetened chocolate, chopped
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup (115 grams) powdered sugar
  • 1/4 to 1/3 cup (63 grams to 83 grams) sour cream (we use regular sour cream)

For directions visit Inspired Taste.

*Tomorrow: Chamomile Lemon Cupcakes with Honey Buttercream Frosting*

Day 47 – Sour Cream Chocolate Cupcake

16 Sep

It’s Musical Monday!!  Woo hoo!!  And all you artists out there, don’t forget to contact me if you’d like to have your music featured here too!!  yearofcupcakes@gmail.com

So, here’s the My Year of Cupcakes video.  (I thought these little ladies needed to be featured.  In all their cuteness!)

And, here’s this weeks artist!

You can find more info about Shauna at:

So, I have to tell ya.  Sour Cream Chocolate Cake was my absolute favorite dessert growing up.  (It really is a wonder I don’t weigh 1,000 pounds…)  And the name just screams rich, moist chocolate cake.  Doesn’t it?  Sour Cream Chocolate Cupcake (recipe below from Betty Crocker).   Yes, please!

Chocolate-Cupcakes     Mini-Cupcakes

This cake is delicate, moist and chocolate-y.  Light and airy.  Milk chocolate taste.


The frosting is creamy, almost wet.  Tastes like dark cocoa.

Sour Cream Chocolate-Cupcakes     Mini Sour Cream Chocolate-Cupcakes

The result is very nicely balanced.  Not overly rich.  Nice, chocolate flavor.  It made me want a small glass of milk. Not a huge one, just a small one.

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 3.5

– Overall Taste: 3.5

– Appearance: 3.5

– Ease of Making: 5 (another super easy, throw it together kinda cupcake)

– TOTAL: 19

RECIPE (from Betty Crocker)

2 cups Gold Medal® all-purpose flour
2 cups granulated sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 oz unsweetened baking chocolate, melted and cooled
Rich Chocolate Buttercream Frosting
4 cups powdered sugar
1 cup butter or margarine, softened
3 tablespoons milk
1 1/2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted and cooled
For directions visit Betty Crocker.
*Tomorrow: Apple Streusel Cupcakes*

Day 32 – Sour Cream Vanilla Cupcakes

1 Sep

First, I gotta wish my friend, Cindy, a very happy birthday!! I’m sure it will be filled with love, laughter and sweets!

Now, I need to thank all of you because yesterday was an EPIC day for My Year of Cupcakes! I got more views in a day than ever before. The video got a great response! I am so excited to get my 2nd month going.

So, I thought we needed something simple and yummy to start off September.  Sour Cream Vanilla Cupcakes (recipe below from iHaveNet.com) seemed like the way to go.

Sour Cream Vanilla Cupcake     mini Sour Cream Vanilla

The cake is a little wet/sticky.  The mini is extremely dense, like pound cake dense.  But they both have a soft vanilla flavor.


Frosting is creamy and soft with a light vanilla flavor.  Not overpowering.

Sour Cream Vanilla Cupcake     Mini Sour Cream Vanilla Cupcake

On the mini, the frosting is too sweet and the cupcake is too dense — it seems mismatched.  Full-size tastes like a white birthday cake.  Nice balance between even, vanilla cake and smooth, sugar frosting.  The cake brings out the sugar in the frosting.

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 3.5

– Overall Taste: 3.5

– Appearance: 3.5

– Ease of Making: 4

– TOTAL: 18

PS Don’t forget you can follow my blog below. And, check out my Pinterest (My Year of Cupcakes), Twitter (@yearofcupcakes) and now Instagram (myyearofcupcakes).


Sour Cream Vanilla Cupcakes (recipe from iHaveNet.com)


1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1 cup sugar

1/2 cup unsalted butter, at room temperature

1 1/2 teaspoons vanilla

1/2 cup sour cream


1/2 cup unsalted butter, at room temperature

3 cups powdered sugar

1 teaspoon vanilla extract

3 to 4 tablespoons milk

Colored sprinkles of your choice

For directions visit iHaveNet.com.

*Tomorrow: Beer & Chocolate Cupcakes*

Day 23 – Sour Cream Fig Cupcake

23 Aug

I am all about ‘in-season’ fruit!!  So, I thought a fig cupcake would be appropriate, since they’re best in August.  Not a super-popular fruit, or cupcake ingredient for that matter, so I was intrigued when I found these Sour Cream Fig Cupcakes (recipe below from Fancy Edibles).

Sour Cream Fig Cupcake          Mini Sour Cream Fig Cupcake

This cake is crazy fragile!!  I could barely get them out of the pan without having them fall apart.  And they taste like those fruit-filled sugar cookies you can buy.


The frosting is a typical cream cheese frosting, maybe even a little less sweet than usual.

Sour Cream Fig Cupcakes          Mini Sour Cream Fig Cupcakes

They really don’t mesh together.  Neither one has a bad taste (at all), but together they simply taste like the individual parts put together – there’s no real cohesiveness.  The whole thing might work better if you were to fill the cakes with the preserves post-baking, instead of before.

(Note: the minis are WAY to fragile – not even worth attempting.  Full-size they sunk in a little.  You may want to spray the paper liners too – cupcakes crumbled while I was unwrapping.  They are a little hard to frost, cause the center is so sunken in.)

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 3

– Overall Taste: 2.5

– Appearance: 2

– Ease of Making: 4

– TOTAL: 15


Sour Cream Fig Cupcake (recipe from Fancy Edibles)


1 cup flour

1/2 tsp baking soda

pinch of salt

1 stick butter

1 cup sugar

1 egg

1/4 tsp vanilla

1/2 cup sour cream

fig jam or preserves


4 oz room temp cream cheese

1/2 stick room temp butter

1/2 lb confectioner’s sugar

1/2 tsp vanilla

For directions visit Fancy Edibles.

*Tomorrow: Boston Cream Cupcakes*

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