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Quick Sour Cream Cupcakes

Quick Sour Cream Cupcakes

1 pouch of Ghiardelli cupcake mix
2 eggs
3/4 cup water
3/4 cup sour cream

Preheat oven to 350 degrees. Stir ingredients in a large mixing bowl until well combined. Line 12 muffin cups with the foil liners. Divide the batter between the liners and bake for 18 minutes. Cool completely before frosting.

Sour Cream Butter Cream Frosting

1/2 cup butter, room temperature
2 cups powdered sugar
1/4 teaspoon vanilla extract
1/4 cup sour cream

Beat the butter with an electric mixer until light and fluffy. Gradually add the sugar, beating to combine. Add the vanilla and sour cream, beat for 3-4 minutes.


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