Beautiful & Delicious Cupcakes in No Time!

Beautiful & Delicious Cupcakes in No Time! {Let the Baking Begin!}

Yeah, yeah, I know. I’ve neglecting this blog for a while now. But having 2 kids, a husband and a house to take care of is not easy and most of the time takes priority over my blogging hobby. What can I say, my husband would rather have a meal for dinner then see pictures of dessert and a recipe on my blog. Not sure why, but that’s how it is around here.

But!! I am here and I am super excited to share this recipe with you, because this is one of the easiest and fastest cupcakes you will ever be able to make. Not only that but it’s also one of the most delicious ones too! The cake itself is very moist and the frosting is luscious, what else do you need?

Also, this recipe is super adaptable…Want some nuts? – no problem! Chocolate? Why not? Poppy seeds? You got it! If you have only 30 minutes and want a decadent cupcake to go with your tea, turn your oven, get your mixer out and start baking!
Oh and another great thing about it is, that this recipe uses all the common ingredients that you usually have in your fridge, so no running to the grocery store for marzipan 🙂

For those that have little kids and usually buy cupcakes for their birthday, now you can make the cupcakes yourself and even let your little one put the sprinkles on top, or if you’re one of the daring ones that don’t mind frosting looking somewhat funny, you can let them pipe the frosting too!
All in all, it’s a great go to recipe that can make anybody look like a pro in the kitchen. And no, I am not going to tell anybody that you didn’t spend all day making them. So enjoy!

Beautiful & Delicious Cupcakes in No Time! {Let the Baking Begin!}

30 Minute Cupcakes! {does not include cooling time}

3.0 from 1 reviews
Prep time:
Cook time:
Total time:
Recipe type: Dessert
Serves: 18-24 cupcakes


Cake Batter:

  • 3 eggs
  • 1.5 cups sugar
  • 1.5 cups sour cream
  • 1.5 cups flour
  • 1.5 teaspoons baking soda
  • 1.5 tablespoons vanilla extract

Optional (choose one):

  • 5 tablespoons cocoa powder (for chocolate cupcakes)
  • 1.5 cups chopped nuts of any kind
  • 1 cup canned poppy seed filling
  • * You can combine cocoa powder with either nuts or poppy seeds.
  • ** If using nuts, just sprinkle them on top of the batter, once spooned in the cupcake pan.
  • ***If using poppy seed filling, incorporate after all the other ingredients have been mixed.

Cream Cheese Frosting:

  • 1 package Cream Cheese, room temperature or warmed up in the microwave for 30 seconds
  • 1 stick butter (114 grams), room temperature (NOT melted)
  • 4 cups powder sugar
  • 1 tablespoon vanilla extract
  • *optional - food coloring



  1. Turn your oven to 350F. Line your cupcake baking pan with paper cupcake cups.
  2. Using your mixer, whip the eggs, then gradually add the sugar. Whip until pale yellow and foamy, about 4 minutes. Add half of the sour cream, mix to incorporate. Add half the flour and the baking soda, mix to incorporate. Repeat with remaining sour cream and flour. -If using poppy seeds, add them at this point and mix to incorporate.
  3. Using a ¼ cup or smaller ice cream spoon, spoon the batter into the prepared paper cups.
  4. If using nuts, sprinkle them on top. Bake for about 11-14 minutes, until a toothpick inserted in the center comes out clean (the color should be pale yellow, not golden brown).


  1. Using mixer, whip together cream cheese and butter. Turn the speed to low and add the powdered sugar 1 cup at a time, allowing the ingredients to incorporate before adding the next cup. Add the vanilla extract. Whip for another 2-3 minutes, until smooth and fluffy. Fit a pastry bag or a sturdy gallon sized zip lock bag with a star tip or a tip of your choice. Fill the pastry bag with frosting and put it in the refrigerator until the cupcakes cooled down.
  2. Once the cupcakes cooled down, pipe the frosting on top. Use sprinkles if desired.


The recipe can be cut in 3, this way you will probably get about 8 cupcakes.
*This frosting recipe makes a pretty sweet frosting. You can cut the amount of sugar, to your taste if you want a less sweet frosting.
***Ultimately, you can use a different frosting altogether. You can use 3 ups of whip cream+ 1 can of condensed milk (cooked or uncooked) + ¼ cup sugar. - Whip the heavy cream to stiff peaks, continuing to whip, add the condensed milk, pouring it down the side of the bowl. Add the sugar and mix to incorporate.

Bon Appetit & Happy Pinning

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Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Now enjoy the fruits of your labor and don’t forget to share!

Beautiful & Delicious Cupcakes in No Time! {Let the Baking Begin!}


Bon Appetite!

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Rate this recipe:  

  • So glad to see you're back! Gorgeous cupcakes, gorgeous photos and gorgeous recipe 🙂 Have a wonderful Valentine's Day!


    · Reply
    • Andrey

      If you wanted it just like podwer sugar add a littlebit of corn starch. The companiesadd cornstarch so that the podwer sugar does not sticktogether, and it does makea differnce in the texture andthe way that the Icing turns out.

      · Reply
  • I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

    · Reply
    • Thanks for featuring my recipe and taking the time to ask for permission 🙂

      · Reply
  • […] Find the recipe at : […]

    · Reply
  • Irina Karpenko

    Recipe sounds amazing! Im planning on making those for my babies 1st birthday party !Hows the cream here is it too sweet by any chance with all the powdered sugar ?

    · Reply
  • Annya

    these look amazing! im planning to make these for my sons birthday party. will the frosting hold up in 80 weather outside in the shade? or will it melt?

    · Reply
    • Annya


      · Reply
  • Tatyana

    Did you use the 1M tip to decorate?

    · Reply
  • Joe

    My cupcakes turned out very dense. They were not fluffy and airy at all. Is this how they are supposed to be?

    · Reply

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