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My review
Sour Cream Cupcakes
Emma J
"A delicious family recipe passed down from my grandmother."
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Ingredients
1 h 30 m servings 137 calsOriginal recipe yields 16 servings (16 cupcakes)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper liners.
- 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
Per Serving: 137 calories; 6 g fat; 18.8 g carbohydrates; 2.1 g protein; 25 mg cholesterol; 92 mg sodium. Full nutrition
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Reviews
Read all reviews 2529 Ratings
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Most helpful positive review
4/6/2011
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 ...
Most helpful critical review
4/3/2011
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..
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4/6/2011
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 ...
7/27/2010
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 pinc...
10/17/2010
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.
11/5/2009
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.
4/3/2011
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..
7/2/2011
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.