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
-
Mix flour, baking soda, and salt.
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In a separate bowl, cream butter and sugar on medium until light and fluffy.
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Reduce speed to low and add almond extract, vanilla, and egg.
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Stir in sour cream.
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Add flour mixture.
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Fill cupcake liners 1/3 full.
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Place a spoonful of preserves in the center.
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Cover with batter.
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Bake at 350 for 20 minutes, or until toothpick comes out clean.
Frosting
-
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
