Sour Cream Cupcakes with Over-the-Top Strawberry Frosting

Cupcakes, ready to party.

My dear friend Niloo’s birthday is this week. If anyone ever loved a birthday, Niloo is the girl. A celebration was obviously in order.

We had a gathering of friends weekday style, involving a table overflowing with giggling girls, margaritas and…cupcakes, via yours truly.

Let’s talk treats. The texture is a cross between a muffin and poundcake, slightly dense and extra moist. Sour cream gives the cake a not-too-sugary tang. Couple this with a light and creamy frosting, and you’ve got a subtle riff on that sweet and sour thing Starburst and Skittle lovers relish. Each component is good on it’s own, but together? Bliss!

Sour Cream Cupcakes

1 stick butter, softened

3/4 cup sour cream

1 cup organic cane sugar

3 large eggs

1 cup whole wheat pastry flour

1 1/2 cups all purpose flour

1/2 teaspoon fine grain salt

2 1/2 teaspoons baking powder

3/4 cup vanilla almond milk

1/4 cup half and half

Cream butter, sugar and eggs; Add your flour and beat; Pour in a muffin tin; Bake and cool

*Combine flours, salt and baking powder in a small bowl and set aside.

*Add the butter and sour cream to a large bowl. Using an electric mixer, beat them together until fluffy.

*Mix in sugar slowly, then beat in the eggs one at a time.

*Add in about 1/3 of the flour mixture and beat until combined. Add 1/2 cup almond milk and beat. Repeat this pattern, ending with the flour.

*Spoon batter into pre-greased muffin tins, filling each 3/4 of the way full.

*Bake at 350 degrees for 17-20 minutes, or until golden. Cool cupcakes on a wire rack

We all know I love my Vitamix! I’ve used it for a zillion things, but now it has a new trick…frosting!

Over-the-Top Vitamix Strawberry Frosting

3/4 cup cream cheese, softened

1 cup confectioner’s sugar

5 tablespoons butter, melted

1/2 cup chopped strawberries

1 teaspoon vanilla

2 teaspoons vanilla

*Add the ingredients to your high speed blender in the order listed above.

*Start the blender on a low speed, then gradually work up until strawberries are fully pureed and all the components are fully integrated, stopping to scrape down the sides when necessary.

*After cupcakes have fully cooled, frost them and garnish with a strawberry piece. Store in the refrigerator.