CAPPUCINO CUPCAKES Ingredients 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  Garnishes: instant espresso, ground cinnamon, and chocolate-covered coffee beans Preparation 1. 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. 2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans. 3. 3. Bake at 350° for 13 to 15 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). Pipe or spread Double Shot Latte Buttercream onto cupcakes. Garnish, if desired. 4. Note: To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350º for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired. Makes 2 dozen. DOUBLE SHOT LATTE BUTTERCREAM Ingredients 1/2 cup butter, softened 1 (3-oz.) package cream cheese, softened 1 1/2 tablespoons instant espresso 2 teaspoons vanilla extract 1 (16-oz.) package powdered sugar 3 to 4 Tbsp. milk  Preparation 1. Beat first 4 ingredients at medium speed with an electric mixer until creamy. 2. Gradually add powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition. 3. If desired, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency.