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Ingredients
US|METRIC
4 SERVINGS
- 2 cups Pillsbury BEST All Purpose Flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups sugar
- 1/3 cup Crisco Pure Canola Oil
- 1/2 tsp. vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/3 cup milk
- 1 1/2 Tbsp. Medaglia d'Oro® Instant Espresso Coffee
- 1/3 cup milk
- 1/2 tsp. salt
- 1 Tbsp. Medaglia d'Oro® Instant Espresso Coffee
- 1/2 tsp. vanilla extract
- 3 1/2 cups powdered sugar
- 1 cup Crisco All-Vegetable Shortening
- 1/4 cup Smucker's Caramel Flavored Topping
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Directions
- For Cupcakes: HEAT oven to 350°F. Line 24 muffin cups with paper liners. Whisk flour, baking soda, salt and sugar in medium bowl until combined. Beat canola oil, vanilla, eggs, sour cream, milk and espresso mixture in medium bowl with electric mixer on low until blended. Mix in flour mixture 1/3 at a time until batter is smooth. Divide batter evenly in prepared muffin cups.
- BAKE for 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
- For Frosting: STIR milk, salt, espresso mixture and vanilla in a medium bowl until dissolved. Add powdered sugar. Beat on low with electric mixer until creamy. Add shortening. Beat on high until light and fluffy. Spread or pipe cupcakes with frosting. Drizzle with caramel topping.
NutritionView More
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1110Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1110Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol195mg65% |
Sodium1240mg52% |
Potassium310mg9% |
Protein9g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate199g66% |
Dietary Fiber0g0% |
Sugars183g |
Vitamin A10% |
Vitamin C2% |
Calcium25% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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