Sour Cream Raspberry Cupcakes with Cream Cheese Frosting
Gingerbread Cupcakes with Fluffy Cream Cheese Filling
Ingredients
Ingredients
Cupcakes
- 3/4 cup port wine
- 3/4 cup canned cherries
- 1 stick butter
- 3 tablespoon sugar
- 3/4 cup sugar
- 1 cup chocolate chips
- 1/4 cup cocoa
- 1 cup Flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/3 cup sour cream
Frosting
- 8 oz. mascarpone
- 1/2 cup heavy cream
- 1/2 cup confectioners’ sugar
- cherries or chocolate shavings
Servings: cupcakes
Instructions
Cupcakes
- Simmer port and drained cherries (I used morello cherries in a jar) in a saucepan for 10 minutes.
- Remove 1/8 cup of liquid, set aside.
- Add butter, 3T sugar, chocolate, and cocoa and whisk until melted.
- Remove from heat and let cool.
- Mix flour, sugar, soda, salt in a bowl. In a separate bowl, mix egg and sour cream.
- Add port mixture and beat briefly.
- Add flour mixture and beat briefly.
- Pour into lined cupcake pan.
- Bake at 350 for 25 minutes, or until toothpick comes out clean.
- Spoon remaining port liquid on cupcakes before frosting.
Frosting
- Beat ingredients together at high speed for 2-3 minutes, or until soft peaks form.
- Spread on cupcakes and top with cherries or chocolate.
Recipe Notes
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Original recipe can be found here
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