epicurious5.0
Daydream Believer Cupcakes
These almond cupcakes are gussied up with a cloud of apricot buttercream. Like sweet with salty, sweet with a little tang (here via sour cream) just works.
👥 15 Servings👤 Allyson Reedy📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 350°F. Line muffin tins with cupcake papers.
2
In a medium bowl, whisk together sour cream, oil, vanilla, and almond extract. Slowly add buttermilk while whisking.
buttermilk1 cup(2 sticks) butter, softened1 cup
3
In the bowl of a stand mixer, whisk together the cake flour, baking soda, salt, and sugar. Slice the butter and add it to the flour mixture. Mix on low speed for ⏱️ 3 minutes. Keep the mixer on low speed as you add the buttermilk mixture. Pause occasionally to scrape down sides of the bowl with a rubber spatula. Add the eggs one at a time, beating between each addition. Batter should be smooth.
cake flour2 cups(2 sticks) butter, softened1 cupbuttermilk1 cuplarge eggs, room temperature2
4
Scoop into muffin tin and bake until tops are springy to the touch and a toothpick inserted in center comes out clean, approximately 20 to ⏱️ 25 minutes. Cool completely before icing.
5
While cupcakes are baking and cooling, make the buttercream. Using the mixer, beat the butter and salt together until light, fluffy, and considerably paler, approximately 3 to ⏱️ 5 minutes on medium speed. Add the vanilla and apricot preserves and beat for 2 more minutes.
6
Add cream and sugar in parts, beating thoroughly between additions, until icing is fluffy, holds its shape on a spoon, and no longer looks shiny. (You may not need all of the cream.) Frost those cupcakes! If desired, warm some apricot preserves and drizzle over the tops.
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