Halloween Cupcakes

1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. unsalted butter, room temp
3/4 c. sugar
1 1/2 tsp. vanilla extract
2 large eggs
2/3 c. reduced-fat sour cream*
Black and orange jelly beans

In small bowl whisk together flour, baking powder and salt; set aside.  With mixer beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla. With mixer on low speed gradually beat in flour mixture and sour cream in alternating batches, beginning and ending with flour. Divide batter evenly among 12 greased and floured or papered muffin cups. Bake in preheated 350° oven 20-25 minutes until toothpick comes out clean. Cool 10 minutes in pan, then turn out on rack to cool completely before spreading with vanilla frosting. Decorate tops with black and orange jelly beans. *If you don’t have sour cream, try 3/4 cup cream with 1/2 cup 2 percent milk.

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