SOUR CREAM COFFEE-CAKE CUPCAKES
Steps:
- preheat oven 350 cream butter in large bowl. gradually add 2 cups sugar, beat until light and fluffy. beat in eggs, one at a time. fold in sour cream and vanilla. sift flour,baking soda,salt fold into butter mixture. combine walnuts, 4 teaspoons sugar and cinnamon. fill muffin cup 1/3 full , sprinkle with nut mixture, fill with batter, sprinkle nut mixture. bake 25/30 minutes until golden brown and toothpick comes out clean. remove from pan and cool on rack. ummmm ummmm good.
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Michael Stone
[email protected]Meh.
LunarWrvld
[email protected]These cupcakes were a lot of work, but they were worth it! They were so moist and flavorful.
Elijah Gichana
[email protected]I followed the recipe exactly and my cupcakes turned out dry. I'm not sure what went wrong.
Theodore Groepies
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
Stefania La Neve
[email protected]Delicious! I used a gluten-free flour blend and they still came out perfect.
Luis Dominguez
[email protected]These cupcakes were easy to make and turned out great! I added some chopped nuts to the batter for extra flavor.
Bravo kibubu Tumukunde brian
[email protected]I made these cupcakes for my family and they loved them! The sour cream made them extra moist and flavorful.
Osei annor brobbey
[email protected]These cupcakes were a hit at my party! They were moist and delicious, and the sour cream gave them a lovely tang. I'll definitely be making them again.