Sour Cream Cupcakes

Sour Cream Cupcakes

22
Emma J 0

"A delicious family recipe passed down from my grandmother."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 30 m servings 137 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • 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.

Reviews

22
  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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..

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.

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.

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..

Very dry and not good flavor.

Came out very very dry.

dry ..no flavor.. Sorry

I liked how this recipe tasted and it baked well. I used butter for flavor instead of shortening. I added egg whites plus one egg. It came out fluffy and lite without being too sweet.