Sour Cream Cupcakes Recipe -
Sour Cream Cupcakes Recipe
  • READY IN hrs

Sour Cream Cupcakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 16 cupcakes Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Apr 07, 2011

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 mini 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!

Most Helpful Critical Review
Apr 04, 2011

I made these for my church using this recipe and they came out very dry... I am going to try softened butter and see how it works out.. also i added a little more vanilla for better flavor..


25 Ratings

Jul 28, 2010

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 salt 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!

Oct 19, 2010

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.

Nov 05, 2009

Great taste and nice texture. I didn't have shortening so i used softened butter instead. The batter was a bit dry so i added 2 tablespoons of water. I will definitely make these again.

Feb 07, 2011

Very dry and not good flavor.

Nov 01, 2010

Came out very very dry.

Apr 11, 2011

dry flavor.. Sorry


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  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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