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1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
1/2 cup milk
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1 cup powdered sugar
3/4 cup Land O Lakes® Butter, softened
1/2 teaspoon vanilla extract
1 (7-ounce) jar marshmallow crème
1 drop red food color, if desired
Heat oven to 350ºF. Place mini paper baking cups into mini-muffin pans; set aside.
Combine flour, baking powder and salt in bowl; set aside.
Combine granulated sugar and 1/2 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add milk, sour cream and 1 1/2 teaspoons vanilla; beat until smooth. Add flour mixture; beat on low speed just until incorporated.
Spoon 1 level tablespoon batter into each mini paper baking cup. Bake 14-16 minutes or until toothpick inserted in center comes out clean. Let sit in pan a few minutes before transferring to wire rack to cool completely.
Combine powdered sugar, 3/4 cup butter and 1/2 teaspoon vanilla in bowl. Beat at medium speed until creamy. Add marshmallow crème and food color, if desired; continue beating until well mixed. Frost cupcakes.
These mini cupcakes can also be frosted with our Chocolate Sour Cream Frosting. You will only need half a batch to frost all 40 of these cupcakes.
If you are using darker colored baking pans, these cupcake bites may take slightly less time to bake. Start checking after 11 minutes of bake time.
For regular-size cupcakes, prepare batter as directed. Divide batter evenly among 24 regular-size muffin pan cups lined with paper baking cups. Bake 23-26 minutes or until toothpick inserted comes out clean. Makes 24 cupcakes.