Sour Cream Cupcakes

Sour Cream Cupcakes

22
Emma J 0

"A delicious family recipe passed down from my grandmother."

Ingredients

1 h 30 m servings 137 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper liners.
  2. Whisk the flour, baking powder, and baking soda together in a bowl; set aside.
  3. Beat the shortening and sugar together in a bowl until creamy. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Stir in the flour mixture until no dry lumps remain. Pour into the prepared muffin pans.
  4. Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely on a wire rack before serving.
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Reviews

22
  1. 25 Ratings

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The things i changed in this recipe was using margarine instead of crisco, adding 1/4c milk, 1/2 tsp salt, and they turned out excellent! Oh yeah, and liquid food gel to make them hot pink! I ...

I love these cupcakes, the flavor was great and the texture as perfect. I did make a few minor changes to the recipe. I didn't use shortening so I substitued softened butter and I added a pinc...

Recipe was yummy. You definitely will need to add the 2 tbsp of water as it comes out very thick. Also, the recipe only made 8 cupcakes for me-normal size, but full-they came out very pretty.