White Almond Sour Cream Cupcakes
Created by KatBritton on July 28, 2012
- Servings: 30
- Prep Time: 15m
- Cook Time: 15-20m
- Recipe #6039
Ingredients
- White cake mix (one 18 ounce box French Vanilla white cake)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 teaspoon salt
- 4 egg whites
- 1 1/4 cups water
- 3 tablespoons oil (vegetable oil)
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
How to Make
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Step 1: Heat oven to 325 degrees. Line cupcake tin with cupcake liners.
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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.
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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.
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Step 4: Frost with white crosting.
Nutritional Facts
- 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