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Cupcake Stuffed Cupcakes

Good news! I started dorm shopping (finally) and it’s been quite the success! So I’m rewarding myself by baking…not that I wouldn’t do that anyway. This recipe was one I came across and knew I wanted to try it, but change it up just slightly. It’s kind of funny how the name sounds like a real mouthful but you’ll be surprised when you see their actual size ;).

Sour Cream Pound Cake Cupcakes Recipe

Adapted from Let’s Dish


  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  1. Preheat oven to 350° and prepare mini muffin tins
  2. Beat butter and cream cheese at medium speed with an electric mixer until creamy
  3. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition
  4. Stir in vanilla.
  5. Combine flour, baking powder, baking soda and salt in a separate bowl
  6. Gradually add to butter mixture alternately with sour cream, beating until blended
  7. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.
  8. Bake for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean
  9. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes)
  10. Make a well in center of each cupcake (you should use my straw technique from the Milky Way cupcakes)
  11. Pour in Magic Shell Cupcake flavored topping


  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1 (16-oz.) package powdered sugar
  • 3-4 tablespoons milk
  1. Beat first 3 ingredients at medium speed with an electric mixer until creamy
  2. Gradually add powdered sugar alternately with 3 tablespoons milk, beating at low speed until blended and smooth after each addition (if desired, beat in remaining 1 tablespoon milk, 1 teaspoon at a time, until frosting reaches desired consistency)
  3. Pipe onto cupcakes!

Of course my #20 scoop from Cosi worked perfectly for this recipe to make these adorable mini cupcakes. I swear to you that thing is my most prized kitchen gadget

Poking…hey they kind of look like doughnuts


And finally frosting!


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