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    These sour cream cupcakes require a day of storage to achieve their best texture. For the moistest result, prepare them in advance. Yield: about 24 Cupcakes Prep time: 35 minutes
Baking time: 25 minutes
Difficulty Level: Moderate
   
Chocolate Chip Cupcakes:
Strawberry Cream Cheese Cupcakes:
 Preheat the oven to 350°F. Line 24 muffin cups with paper liners. Using an electric mixer, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the vanilla, orange zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the dry ingredients in three additions, scraping the bowl after each. Increase the mixer to medium (high if you are using a hand mixer), and beat the batter vigorously for about 30 seconds. Reduce the speed to low again and blend in the chips. Divide the batter evenly among the prepared muffin cups and bake for about 25 minutes, until the cupcakes are barely firm and springy when pressed in the center. Cool thoroughly before frosting. To prepare the icing, use an electric mixer to beat the cream cheese and butter together until smooth and fluffy. Blend in the sugar on low speed. Blend in the jam. Scrape down the bowl, then increase the mixer speed to high and beat the icing vigorously for a minute or two to produce a smooth, creamy texture. Spread the frosting over the cooled cupcakes. Because cream cheese icing is perishable, the finished cupcakes should be stored in the fridge. Restore to room temperature before serving.  Calories 275; Protein 3g; Carbohydrates 32g; Fat 16g; Saturated Fat 10g; Cholesterol 53mg; Sodium 250mg; |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
