White Almond Sour Cream Cake with Piped Cream Cheese Frosting

White Almond Sour Cream Cake collage 4

White Almond Sour Cream Cake-0583I’ve had the same best friend since I was 4 years old, she’s more like a sister than a friend at this point. When she got pregnant I was almost as excited as she was and now her growing little girl is one of my favorite people to hang out with. So, for her 2nd birthday, I decided to make her an awesome birthday cake and cupcakes. The cake was so popular, there was literally none left!

Now, I’m not usually a fan of using cake mixes because I like to bake from scratch; however, I know some people prefer it for convenience.   This cake is so moist with that perfect melt-in-your-mouth flavor, not to mention it’s white so you can do fun colors for the layers.   This recipe does make enough for very tall layers, so you can certainly scale back for a smaller cake.

I finally found a great cream cheese frosting that I can decorate with, this frosting will pipe to perfection! I have yet to try it on a cupcake but hoping it will work with some of the softer frosting styles (it’s definitely not stiff enough for complex flowers, etc.) The trick – you can’t use both butter and cream cheese. Together they are too soft and melt easily.

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The BEST Funfetti Cupcakes + Classic Buttercream Frosting

Funfetti Cupcakes -2

I’ve always been a fan of the more complex flavors in baking, but there is something to be said for the classics. This funfetti recipe is one of my absolute favorites! It’s made from scratch and comes out moist and delicious every time. The batter is so good, it’s almost hard to actually bake the cupcakes… because I could probably just eat the entire bowl of batter off a spatula and be content.

I’ve made these a few times recently for various birthday parties and they are definitely a hit. The frosting is a classic medium/soft buttercream, ideal for decorating. If you are attempting more complex cupcake decorations, you can always add additional powdered sugar to stiffen the frosting more.

The party I made these particular cupcakes for was Doc McStuffins themed – so pink and purple was very fitting. I’ll also have a post soon for the cake from this party, White Almond Sour Cream Cake (and yes, it is SO delicious).

Remember to always make your cupcakes and cakes several days (up to a week) in advance and freeze them. This easy step allows the cupcakes to lock in moisture and makes frosting the cakes easier!

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