Baby Reveal Cupcakes – Sour Cream Pound Cake with Almond Icing

Earlier this week, we revealed we were having a boy. We shared the news with the kids cupcake style. I made sour cream pound cake cupcakes with almond icing. The idea is to fill them with a boy or pink icing so that the baby's gender would be revealed as they bite into the cupcake.

It was the first time for me to try this recipe or to fill cupcakes. They turned out to be pretty delicious that I wanted to share the recipe and my amateur technique.The cupcake recipe is from Southern Living 2010 which yields approximately 20-24 cupcakes.


  • 1/2 cup butter, softened
  • 1/2 (8-oz.) package cream cheese, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8-oz.) container sour cream
  • Desired Buttercream Icing {Almond Butterceam Icing recipe follows) {I substituted yogurt for sour cream because we were out of sour cream and I didn't want to wait another day.}


  1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
  2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter into a lightly greased muffin pan.
  3. Bake at 350° for 20-25 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Spread cupcakes with desired icing.
Almond Buttercream Frosting:
  • 1 cup unsalted butter (2 sticks), softened (I substituted half the butter with shortening. I used the substitution ratios on the canister. Do you see a pattern here? I tend to not always have the ingredients on hand but I found a way to improvise and frankly I think it made it better – sometimes buttercream icings taste to buttery.)
  • 4 to 5 cups confectioners' sugar
  • 3/4 to 1 tablespoon almond extract

It's important to make sure the butter is softened (at room temperature). With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Alowly add almond extract and stir to blend.

I split 1/3 of the icing into a small bowl for the filling and 2/3 to frost the cupcakes. I added 2 drops of blue food coloring to the small bowl. You will also need a pastry bag (although a ziploc may work – I haven't tried it before) and a small pastry tip.

I wrap the bag on a cup to make it a little easier to pour the icing into the bag.

Once the cupcakes have cooled, insert the icing tip into cupcake and gently squeeze icing into the cupcake. Professional bakers may use a special tip that creates this perfect design in the center but I didn't care about that. I tested the first cupcake to see if I needed to squeeze in more or less icing.

Once I filled the cupcakes, I iced the cupcakes (using another pastry bag and a 1M star tip) covering the blue icing completely. I was afraid I'd run out of icing so I started icing a little inward versus right at the edge of the cupcake.

Then it's time to dig in and share your surprise!

Yes, it's a ton of icing but what the heck, it's a special occasion!

You can find a ton of inspiration online if you have the time! There are several cute ways to embellish baby gender reveal cupcakes. How creative are these?




Aren't they cute? Or how about these adorable gender reveal cakes?



Or this amazingly awesome bun in the oven cake from a friend of a friend on Facebook.


If you do a cake, you may want to color the cake and not the icing. I've heard from a couple of friends that the knife used to cut the cake usually gives away the surprise when you color the icing.

Linking to:

The Shabby Nest I Heart Nap Time I Heart Nap Time Tip Junkie handmade projects

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