My grandmother always made sour cream cookies when we were growing up so when I saw this recipe for sour cream cupcakes I had to give them a try. They are really easy to make and they bake up moist and delicious.
The necessary ingredients are probably in your cabinet so no need to run to the store. Here’s what you are going to need:
1 cup freshly milled cake (soft-wheat) flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, at room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup sour cream
Frosting
Freshly milled soft wheat flour
1. Preheat oven to 350 degrees. Grease or insert paper liners into a 6-cup muffin tin.
2. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, mix together the butter and sugar (you can also use a stand mixer or hand mixer to make life easier). Add the egg and vanilla until well mixed. Slowly mix in half the dry ingredients into the wet ingredients, then half the sour cream; repeat.
3. Equally divide the batter into the 6 muffin tins. Bake for 20-25 minutes or until done.
4. Cool for 10 minutes in pan, then remove from muffin tin and completely cool on wine rack.
5. After completely cool, top with frosting of choice.
Recipe is from Perfect Cupcakes, Cookies & Muffins.
Enjoy!
