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Sour Cream Cupcakes

By: Emma J  
"A delicious family recipe passed down from my grandmother."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 102 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 16 cupcakes
 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup vegetable shortening (such as Crisco®)
  • 3/4 cup white sugar
  • 2 eggs
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 137 | Total Fat: 6g | Cholesterol: 29mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2009 by Emma 
Great taste and nice texture. I didn't have shortening so i used softened butter instead. The... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2009 by GracieBonica 
I pre-measured all the ingredients, yet this batter was definitely not pourable as indicated.... MORE

 
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