Ingredients
Scale
- For the cupcake base:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 egg whites (room temperature)
- 3/4 cup sour cream
- 1/4 cup whole milk
- 1 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the frosting:
- 8 oz cream cheese, softened
- 1/3 cup butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 1 tsp lemon zest
- For the topping:
- 1 1/2 cups fresh fruit (diced into 1/2-inch pieces)
Instructions
- Preheat oven to 400°F and line a muffin tin with cupcake liners. In one bowl, mix flour, baking soda, and salt. Prepare fruit and set aside.
- Cream butter and sugar until light and fluffy. Add egg whites one at a time, mixing well. Stir in sour cream, milk, and vanilla.
- Fold in dry ingredients gently until just combined.
- Fill liners 3/4 full. Bake at 400°F for 5 minutes, then reduce to 350°F and bake 9 more minutes until done.
- For frosting, beat cream cheese and butter until smooth. Add sugar and vanilla, then cream. Mix until fluffy and smooth. Stir in lemon zest.
- Cool cupcakes completely. Frost generously and top with fresh fruit.
- Serve immediately or refrigerate until ready.
Notes
- The two-temperature baking method helps create domed cupcakes.
- Do not overmix batter to keep cupcakes light and fluffy.
- Best served fresh but can be refrigerated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg