Sour Cream Apricot Cupcakes with Mascarpone Frosting and Toasted Almonds

Servings

12

Prep

15 min

Cook

30 min

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Ingredients

Sour Cream Apricot Cupcakes with Mascarpone Frosting and Toasted Almonds
Print Recipe
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
30 minutes
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
30 minutes
Sour Cream Apricot Cupcakes with Mascarpone Frosting and Toasted Almonds
Print Recipe
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
30 minutes
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
30 minutes
Ingredients
Cupcakes
Frosting
Servings: cupcakes
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

This recipe is part of our cupcake collection.  Within this collection you will find over 30 different recipes to impress all your friends.

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Original recipe can be found here

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