This cupcake is a bit more dense than the original classic vanilla single serving cupcake I shared with you, but it enhances the creme fraiche-y-ness. The cupcake flavor has just enough of that creme fraiche sour twang (maybe not the best word choice, but I enjoyed it...) with a moist center and a slightly crunchy top. Because of the heavier texture of the cupcake combined with the subtle flavor of creme fraiche, I didn't want to add an icing that would detract from the cake, so I topped it with some simple whipped cream (Cabot's is by far THE BEST aside from homemade - the flavor and texture is so... real. Most whipped creams are filled with artificial ingredients and you can taste it, especially after experiencing Cabot's).
-Place a muffin liner in a small oven safe cup or muffin tin and bake for approximately 20 minutes or until a toothpick comes out clean