Ingredients
Scale
- 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
- 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
- Topping:
- 1 1/2 cups fresh fruit, diced
Instructions
- Preheat oven to 400°F (200°C) and line a muffin tin with liners. Mix flour, baking soda, and salt in a bowl and set aside. Prepare diced fruit for topping.
- Cream butter and sugar until light and fluffy. Add egg whites one at a time, mixing well after each addition.
- Mix in sour cream, milk, and vanilla until combined.
- Gently fold in dry ingredients until just incorporated.
- Fill liners 3/4 full. Bake at 400°F for 5 minutes, then reduce to 350°F and bake for 9 more minutes.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, cream, and lemon zest. Mix until fluffy.
- Cool cupcakes completely before frosting.
- Spread frosting and top with fresh fruit.
Notes
- Two-temperature baking helps create domed cupcakes.
- Do not overmix to keep cupcakes soft.
- Best served fresh or chilled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian