Brunchtime Sour Cream Cupcakes
DEEEELICIOUS!!
Brunchtime Sour Cream Cupcakes
Ingredients
- 1 cup butter, softened
- 2 cups + 4 teaspoons sugar, divided
- 2 eggs
- 1 cup sour cream
- 1 tsp almond extract
- 2 cups all purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup chopped walnuts
- 1 1/2 tsp ground cinnamon
Instructions
- 1. Preheat oven to 350 degrees. Insert paper liners into 18 muffin cups.
- 2. Beat together butter and 2 cups sugar in large bowl. Add eggs, one at a time, beating well after each addition. Blend in sour cream and almond extract.
- 3. Combine flour, salt and baking soda in medium bowl. Add to butter mixture and mix well.
- 4. Stir together remaining 4 teaspoons sugar, walnuts and cinnamon in small bowl.
- 5. Fill prepared muffin cups 1/3 full with batter; sprinkle with 2/3 of the walnut mixture.
- 6. Cover with remaining batter. Sprinkle with remaining walnut mixture.
- 7. Bake 25 to 30 minutes or until wooden toothpick inserted into center comes out clean. Remove cupcakes from pan; cool on wire rack.
Worth every calorie!!
I baked these tonight and I have to say that it did not look like cupcakes at all!!! They all sunk in the middle!! I followed the recipe to a tee so I don't know if anyone else had problems with it?? It did taste yummy though it just didn't look very appetising.