Ingredients

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
4 oz unsalted butter 114 grams, room temperature (NOT melted)
4 cups powder sugar
1 tablespoon vanilla extract
*optional - food coloring
Instructions
Cupcakes
Turn your oven to 350F. Line your cupcake baking pan with paper cupcake cups.
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.
Using a 1/4 cup or smaller ice cream spoon, spoon the batter into the prepared paper cups.
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).

Frosting

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.
Once the cupcakes cooled down, pipe the frosting on top. Use sprinkles if desired.

Recipe Notes

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) + 1/4 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.