This is the 2nd year in a row that I have participated in 1,000 Cooks for the Cure, an event run by KitchenAid. The main goal is to promote breast cancer awareness and raise funds. I'm proud to participate in honor of both my grandmother and my friend, Pam, who are both survivors.
It's really easy to participate, just register here. Throw a bunko party, book club party or even an Olympic viewing party and ask your guests to donate to a great cause. I'm in a bunko group and we take turns hosting – my month has been July for a couple of years and it works out perfectly because I combine it as a fundraising effort for 1,000 Cooks for the Cure! I'm so excited that we raised $110 this year! 🙂
It was a blast! Every person brings a dish to share and it was so fun to have some fellow bloggers attend as well. Suzanne brought guacamole stuffed cherry tomatoes, Katie brought these cute little shrimp salad croissants and Kelly brought one of my favorites, extra spicy chicken wings. Huge oops on my part, I didn't take any pictures! Thanks to Curtis for snapping this shot of us four at the end of the night.
I made smoked salmon rangoon and these cupcakes. I'll share the rangoon recipe soon! These cupcakes, white almond sour cream (aka WASC), I have been making this cake recipe for special occasion cakes and it's a favorite recipe among many cake decorators. As a cake, to be honest it's a little bit dry for my taste so I use a cake decorator trick, before frosting it or stacking it, I brush the top of the cake with a little bit of simple syrup. This ensures the cake is and stays moist.
This is the first time I made them as cupcakes. And I topped them with Miette's cream cheese frosting (which I upped the recipe a little to ensure enough frosting for all of the cupcakes). I can honestly say it's the best cream cheese frosting I have ever had. If you're ever in San Francisco, stop by their bakery and have their gingerbread cupcake. Or get their cookbook and make them! To die for!
Recipe
White Almond Sour Cream Cupcakes with Cream Cheese Frosting
Ingredients
White Almond Sour Cream Cupcakes
- 1 box white cake mix, I used a French Vanilla white cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 tsp salt
- 4 egg whites
- 1 1/4 cups water
- 2 Tbsp vegetable oil
- 1 cup 8oz carton sour cream
- 1 tsp vanilla extract
- 1 tsp almond extract
Cream Cheese Frosting
- 3 cups 1 1/2 pounds cream cheese, softened
- 1 cup plus 1/2 Tbsp, 8.25 oz unsalted butter, at room temperature
- 1 1/2 cups 8.25 oz sifted powdered sugar
Instructions
White Almond Sour Cream Cupcakes
- Heat oven to 325 degrees. Line cupcake tin with cupcake liners.
- Add all dry ingredients to a large mixing bowl and mix together thoroughly with a whisk. Add the wet ingredients to the bowl and using a hand mixer, mix on low for about 2 minutes. Using a large cookie scoop, fill cupcake liners 2/3 full.
- Bake at 325 degrees for 15-20 minutes. Allow cupcakes to cool in cupcake tin on a cooling rack before removing and allowing to cool the rest of the way on cooling racks.
Cream Cheese Frosting
- In your stand mixer bowl, add butter and sugar. Attach the paddle attachment and cream together until smooth and shiny.
- Add the cream cheese and mix thoroughly until completely smooth, about 2-3 minutes. If not using immediately, refrigerate until needed. Using an offset spatula, thoroughly mix the frosting after removing the refrigerator before frosting cupcakes. Cupcakes frosted with this icing should be refrigerated if not being consumed immediately. Makes 3 cups of frosting.
Notes
Upload a Photo
Tag on Insta
Leave a RatingDisclosure: I participated in 1,000 Cooks for the Cure because I'm passionate about the breast cancer cause. And just wanted to let you know that there's an affiliate link in this post.
Renee C. says
Thanks for the link to this post in your KitchenAid giveaway! I was bored so I totally made these cupcakes today and I REALLLLLLY like them. I posted about them on my blog with a link to your recipe. 🙂
http://steelergirl83.blogspot.com/2014/07/i-was-bored-today.html
Torie says
I have been using this recipe for years and I love it (as does everyone that tries them), I do find however, that I personally prefer the taste and texture better if I use 3 whole eggs, instead of four egg whites (with no other changes to the recipe). No, it doesn’t produce a ‘perfectly’ white cake, but I have never had that be a problem. 🙂
Amy says
Question for you, Julie: do you think these could be made the night before? Either the cupcakes and/or the frosting? And then frosted and decorated day of?
Thanks in advance for your response.
Julie Deily says
HI Amy,
You can make the frosting a couple days ahead, just store in the fridge and allow to sit on the counter for like 15-20 minutes (maybe more) before mixing and then frosting the cupcakes. And you definitely can make the cupcakes the night before…I wouldn’t make them more than 1-2 days ahead of time or they may dry out. Hope you enjoy!!
Barb G. says
I’m making these delicious cupcakes for Easter ! They’ll be a big hit with my family.
Kaycee says
Yummm!! My kids and I made these the other day but with a simple buttercream icing. They are wonderful! I love sprucing up a box cake mix 🙂 Thanks for the recipe.
(I linked your recipe in my blog, I hope that’s ok!)
vgrsmith says
I made these cupcakes. And although I love cream cheese frosting, this frosting was too cheesy… It really needs something to tone it down. I added an additional cup of sugar and a pinch of salt. The additions improved it, but it’s still not quite right. Any suggestions?
Julie Deily says
Hey there, not sure what to say because I absolutely love this frosting. Maybe find another recipe that uses less cream cheese to powdered sugar? Hope that helps!
Lisa Thakkar says
I can’t wait to try these! Where did you get the cupcake liners from? They are so pretty!
Ela says
Hi! It’s my first time to encounter your blog and I’m really enjoying looking at recipes. With regards to this Cream Cheese Icing do you think we can add more sugar to it?
Tara Noland says
Those look so fantastic. I am going to add them to my Mouth Watering Mondays post this Monday. Come on over to see them at http://www.noshingwiththenolands.com Cheers, Tara
Paula - bell'alimento says
Those are simply gorgeous & for SUCH a great cause xoxo
Mom Foodie says
So pretty 🙂
My desserts never look so pretty. They are more the utilitarian “just eat me already” kind…lol
Lori says
These cupcakes are gorgeous! What a great cause and fun get together!
Gerry @ Foodness Gracious says
Great looking cupcakes, I use the syrup trick a lot which can make it super tasty.
Awesome cause too!
Bunkycooks says
I think your participation in this event is great and the pink and white wrappers are just perfect! I am not a vanilla cupcake girl, but the almond twist might be nice and I love the cream cheese frosting. 🙂
Meagan @ Scarletta Bakes says
What GORGEOUS cupcakes!!! And the flavors going on – these are simply LOVELY and the perfect toast to a wonderful celebration!!!!
naomi says
These sound and look delicious. It’s not how you make the cupcake, it how they taste and if everyone enjoys them. . .then GREAT!!!
btw-I’m a scratch cupcake baker, but that’s only because I like a heavier crumb I cannot acheive with box. But guess what? Mine are no more real than yours.
You are baking and making others smile with it AND raising money for a great cause—Go Julie!!
Love the lead shot by the window-so pretty!
Jen M O says
What a great recipe for a wonderful cause. Your photo is beautiful!
Brian @ A Thought For Food says
You have me freakin’ over these cupcakes! They look perfect in every way (especially the size… though, it’s kind of dangerous… I’d probably eat three of those).
Alison @ Ingredients, Inc. says
oh love these Julie! I pinned them and tweeted for you. So worth sharing
Sommer@ASpicyPerspective says
What a great platform for birthday cupcakes. All you need it sprinkles and candles!
Laura (GotChocolate) says
I love your cupcakes! Wow, those are GORGEOUS!!! What a great event to hold each year too. You inspire me, Julie! Keep the great recipes comin’! 😀
Kelly @ Texas Type A Mom says
Oh my yum! I can just imagine that sour cream cuts the sweetness and complements the other flavors perfectly!
Sarah G says
I was looking for a good WASC recipe for my daughter’s birthday party. Great timing! These look delicious!
Julie Deily says
So glad to hear, if you’re making a cake, follow that link I included in the recipe because I halved the recipe! Happy birthday to your daughter!
cassie says
This is such a great cause, Julie, and you are great for bringing awareness to it, especially with these cupcakes. And bunko is a great idea for a fundraising party!
Chung-Ah | Damn Delicious says
I absolutely love these! And I bet that sour cream makes these babies really fluffy! And that cream cheese frosting?! How did you know that was my favorite?!
Jenny @ BAKE says
Congratulations on all your fund raising! Your cupcakes look gorgeous, your frosting is so neat!
Sydney @ The Crepes of Wrath says
I love sour cream – the name of these is just so appetizing. The pink is gorgeous and I’m sure that they tasted even more delicious as they were for a good cause!
Rachel @ Baked by Rachel says
Oh my gosh Julie! SUCH a pretty presentation!
katie says
These cupcakes were amazing, so amazing you’d never know that this partly comes from a box! Thanks again for hosting– I had a wonderful time.
TidyMom says
gorgeous Julie!! I use box cake mixes all the time……..all of your dry ingredients are perfectly pre-measured for you! I had a pastry chef tell me once it was the best way to make a good cake at home!
Amanda says
Gorgeous Julie!! What a beautiful and I know delicious recipe! I just adore everything you do! 🙂
Erin @ Texanerin Baking says
I’ve just got to say… some people are so rude.
Anyhow, these are BEAUTIFUL! I’ve made WASC before and loved it. I wish we actually had cake mix here so that I could make these. Your pictures are amazing! So are the liners. And the cake stand. And the piping. Love it all!
Carolyn says
They look great, Julie! I don’t get the comment that they are not real cupcakes. What, are they made of plastic? If it’s edible, and it’s in cupcake form, then it is a cupcake! 🙂
Kristen says
Those are some gorgeous cupcakes – and that frosting has me wishing I had a bowl right now.
I love this cause… thanks for bringing awareness to it!
fd says
i’m sorry but these are not real cupcakes, especially when you use cake mix in a box .
i would like to see a good recipe from scratch.
Julie Deily says
Hi Fred or Frank, do you mean they are not entirely homemade then? I’ll give you that but they are still real because they exist! Thanks for your comment or whatever that was.
shelly (cookies and cups) says
Those cupcakes….those CUPCAKES!
Gorgeous and pretty and delicious!
Marian (Sweetopia) says
Julie, those cupcakes look so sweet! Congrats on raising money for such a great cause!
Kelly of Simply Kelly Designs says
These cupcakes were awesome Julie! Steve and the kids loved them!!! Thanks for inviting me to bunko. It was fun to hang out with you and the other girls.
marla says
Such amazing flavors in these + so beautiful too!
Katrina @ Warm Vanilla Sugar says
Mmm these look like such a treat!
Kathryn says
Fantastic looking cupcakes for such a good cause! I love the combination of almond cake with that cream cheese frosting (and I can’t wait to go to Miette when we’re in SF next month, your advice is duly noted)
Julie Deily says
You’ll love that place!! Have fun!!
Averie @ Averie Cooks says
Love that you did the 1000 cooks event.
And these, yummy! And a little use of cake mix – love it. I am a big fan of shortcuts and cake mix! And sour cream makes everything better!