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Sour Cream Pound Cupcakes


From Wilton

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Rate this recipe 5/5 (1 Votes)
Sour Cream Pound Cupcakes 0 Picture


  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 1/3 cups granulated sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups sifted cake flour
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/4 teaspoon baking soda


Servings 18


Step 1

Preheat oven to 350 degrees. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; beat thoroughly. Combine flour with salt. Combine sour cream with baking soda. Add flour mixture alternately with sour cream mixture; beat well. Pour into prepared pans filling cups 2/3 full. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.


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