Ingredients for Sour Cream Cinnamon Cupcakes
- Nuts
- Granulated Sugar
- Ground Cinnamon
- 1/2 cup (1 stick) unsalted butter, softened + 1 tablespoon for drizzling
- All Purpose Flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 1 cup sour cream
- Vanilla Extract
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How to Make Sour Cream Cinnamon Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, combine 1/4 cup granulated sugar and 2 tablespoons ground cinnamon. Set aside.
- Melt 1 tablespoon of butter and set aside.
- In a small bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 cup sour cream and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fill each muffin liner about halfway with batter. Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
- Top with the remaining batter and sprinkle with the remaining cinnamon-sugar mixture.
- Drizzle the melted butter over the tops of the cupcakes and gently swirl with a knife to create a marbled effect.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 15 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
10g
Fat
24g
Carbs
4g
