Berry and Cream Muffins

Berry and Cream Muffins

prep time

minutes
cook time

minute
servings
2
dozen

Ingredients

















Cooking Instructions

1

Heat oven to 350°F. Line 24 mini muffin cups with paper liners.


For muffins:


1

In small bowl, stir raspberries with lemon juice; set aside. In medium bowl, stir together sour cream, butter, egg and vanilla. Add flour, sugar, baking powder and salt; stir until moistened. Fold in raspberries.


2

Spoon batter evenly into muffin cups. Bake 15 to 18 minutes. Transfer pan to wire rack and let stand 5 minutes. Remove muffins from pan to rack and cool completely.


For frosting:


1

In medium bowl, beat cream cheese and butter with electric mixer until smooth. Gradually beat in powdered sugar. Fold in berries. Spread frosting over cooled cupcakes. Refrigerate at least 1 hour to set frosting; store muffins in refrigerator until ready to serve.


*You may substitute blueberries or strawberries.


Ingredients

















Cooking Instructions

1

Heat oven to 350°F. Line 24 mini muffin cups with paper liners.


For muffins:


1

In small bowl, stir raspberries with lemon juice; set aside. In medium bowl, stir together sour cream, butter, egg and vanilla. Add flour, sugar, baking powder and salt; stir until moistened. Fold in raspberries.


2

Spoon batter evenly into muffin cups. Bake 15 to 18 minutes. Transfer pan to wire rack and let stand 5 minutes. Remove muffins from pan to rack and cool completely.


For frosting:


1

In medium bowl, beat cream cheese and butter with electric mixer until smooth. Gradually beat in powdered sugar. Fold in berries. Spread frosting over cooled cupcakes. Refrigerate at least 1 hour to set frosting; store muffins in refrigerator until ready to serve.


*You may substitute blueberries or strawberries.


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