- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/3 cup vegetable shortening (such as Crisco®)
- 3/4 cup white sugar
- 2 eggs
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 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.
04/16/2018
recipepes.com
Sour Cream Cupcakes, recipe
PT15M
PT1H
5
455 calories
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