Sour Cream Apricot Cupcakes with Mascarpone Frosting and Toasted Almonds

 

Sour Cream Apricot Cupcakes with Mascarpone Frosting and Toasted Almonds

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12

Ingredients

Cupcakes

  • 1 cup Flour
  • 1/2 tsp baking soda
  • pinch salt
  • 1 stick butter
  • 1 cup sugar
  • 1 egg
  • 1/2 tsp almond extract
  • 1/4 tsp vanilla
  • 1/2 cup sour cream
  • apricot preserves

Frosting

  • 8 oz mascarpone
  • 1/2 cup heavy cream
  • 1/2 cup confectioners’ sugar
  • toasted almonds

Instructions

Cupcakes

  1. Mix flour, baking soda, and salt.

  2. In a separate bowl, cream butter and sugar on medium until light and fluffy.

  3. Reduce speed to low and add almond extract, vanilla, and egg.

  4. Stir in sour cream.

  5. Add flour mixture.

  6. Fill cupcake liners 1/3 full.

  7. Place a spoonful of preserves in the center.

  8. Cover with batter.

  9. Bake at 350 for 20 minutes, or until toothpick comes out clean.

Frosting

  1. Beat ingredients together at high speed for 2-3 minutes, or until soft peaks form. Spread on cupcakes and sprinkly with almonds.

Recipe Notes

Original recipe can be found here

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