Sour Cream Cupcakes17 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 1 hr 30 min
“A delicious family recipe passed down from my grandmother.” - by Emma J
Original recipe yields 16 cupcakes
- Preheat an oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper liners.
- Whisk the flour, baking powder, and baking soda together in a bowl; set aside.
- 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.
- 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.
Amount Per Serving (16 total)
- 137 cal
- 6 g
- 18.8 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"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 made m..." See moreini cupcakes, so they only needed about 15 min to bake. Make sure to cream the sugar with the margarine very, very well, don't over mix the rest, and you will end up with a light, fluffly, and moist cupcake!"
"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 pinch of s..." See morealt to the recipe. I made the cupcakes tonight and I had to use a great deal of disciple to only eat 2. Thank you for sharing this great recipe. It is a keeper!"
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