White Almond Sour Cream Cupcakes
Recipe: #6039
July 28, 2012
Categories: Desserts, Cupcakes, One-Pot Meal, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, New Years, Potluck, Oven Bake, Cake Mix, Kid's Lunches, Flour, more
"This is a recipe my good friend used to make for a wedding shower cupcake cake. I'm going to post the frosting she used as soon as I get the recipe"
Original is 30 servings
Ingredients
Nutritional
- Serving Size: 1 (30.2 g)
- Calories 59.4
- Total Fat - 1.4 g
- Saturated Fat - 0.2 g
- Cholesterol - 0.7 mg
- Sodium - 69.5 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 0.1 g
- Sugars - 6.7 g
- Protein - 0.7 g
- Calcium - 10.7 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat oven to 325 degrees. Line cupcake tin with cupcake liners.
Step 2
Add all dry ingredients to a large mixing bowl and mix together thoroughly with a whisk. Add the wet ingredients to the bowl and using a hand mixer, mix on low for about 2 minutes. Using a large cookie scoop, fill cupcake liners 2/3 full.
Step 3
Bake at 325 degrees for 15-20 minutes. Allow cupcakes to cool in cupcake tin on a cooling rack before removing and allowing to cool the rest of the way on cooling racks.
Step 4
Frost with white crosting.
Tips
No special items needed.
1 Reviews
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