Vanilla Sour Cream Cupcakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Recipe is from my mom, from her local newspaper. Original recipe only makes one dozen cupcakes, so I am doubling the recips to submit it. Who makes just 12 cupcakes??? ;) Ingredients:
1 cup unsalted butter, room temp (2 sticks) |
4 large eggs |
2 cups sugar |
2 3/4-3 teaspoons vanilla extract |
1 cup sour cream, light is ok but not fat free |
2 1/2 cups flour |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350*.
2. Line cupcake tins with baking papers.
3. In a large mixing bowl, beat together the butter, eggs, sugar, vanilla and sour cream until smooth and creamy.
4. Blend remaining dry ingredients together in a seperate bowl. Gradually beat this dry mixture into the creamed mixture.
5. Beat until all is well blended.
6. Fill cupcake liners 1/2-2/3 way full.
7. Bake at 350 for 22-24 minutes or until toothpick tests clean.
8. Allow to cool 15-20 minutes before icing with frosting/icing of choice.
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