Brunchtime Sour Cream Cupcakes


Brunchtime Sour Cream Cupcakes


  • 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


  1. 1. Preheat oven to 350 degrees. Insert paper liners into 18 muffin cups.
  2. 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. 3. Combine flour, salt and baking soda in medium bowl. Add to butter mixture and mix well.
  4. 4. Stir together remaining 4 teaspoons sugar, walnuts and cinnamon in small bowl.
  5. 5. Fill prepared muffin cups 1/3 full with batter; sprinkle with 2/3 of the walnut mixture.
  6. 6. Cover with remaining batter. Sprinkle with remaining walnut mixture.
  7. 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!!

Comments (1)


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.