Rating: 3.5 stars
29 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 6

A delicious family recipe passed down from my grandmother.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
16
Yield:
16 cupcakes
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper liners.

    Advertisement
  • 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.

Nutrition Facts

137 calories; protein 2.1g; carbohydrates 18.8g; fat 6g; cholesterol 25.4mg; sodium 92.2mg. Full Nutrition
Advertisement