Light Sour Cream Chocolate Cupcakes

Quick Info

Snack/Appetizer, Dessert/Topping Bakery Over 30 min 8+


 Light Sour Cream Chocolate Cupcakes


Calories 226; Carbohydrates 41g; Protein 4g; Fat 5g; Saturated Fat 3g; Cholesterol 51mg; Sodium 66mg; Calcium 5% DV; Iron 7% DV.


  • Cupcakes
  • 1 3/4 c. sifted cake flour
  • 1/2 c. cocoa
  • 3/4 tsp. baking soda
  • 1 1/4 c. sugar
  • 3 Horizon Organic® eggs
  • 1 c. Horizon Organic sour cream
  • 1 tsp. vanilla extract
  • Quick Chocolate Icing:
  • 1/4 c. cocoa
  • 1 1/2 c. confectioners' sugar
  • 2-3 Tbsp. Horizon Organic unsalted butter
  • 3-4 Tbs[/ Horizon Organic milk, heated


Preheat oven to 350°F. Line muffin tins for 18 cupcakes with paper baking cups. Combine and sift together the cake flour, cocoa, baking soda, and sugar. In a bowl, beat eggs until thick. In a separate bowl, combine sour cream with vanilla. With mixer running, add flour mixture and sour cream mixture to beaten eggs. Beat 30 seconds on low speed, scraping frequently. Increase mixer speed to medium and beat 3 minutes more, scraping occasionally. Spoon into paper baking cups, filling each about half-way. Bake for 30 minutes. Cool on wire rack. Frost with chocolate icing once cool.

Mix cocoa with confectioners' sugar. Blend in butter. When evenly distributed, stir in heated milk only until icing is right consistency to spread. If icing is too thin, add more confectioners' sugar.

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