Sour Cream Cupcakes

Ingredients

• Servings: 16
• 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

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• 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.