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Sour Cream Cinnamon Cupcakes

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“makes 12 moist cupcakes”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.Line muffin tins with paper liners.
  2. Blend cinnamon, sugar and set aside.
  3. Melt 1 tbls butter, set aside.
  4. TO MAKE BATTER:.
  5. whisk flour, baking powder, baking soda and salt in small bowl.set aside.
  6. In medium bowl, beat butter till fluffy on high, gradually beat in sugar till fluffy, lower speed to medium and beat in egg, then sour cream and vanilla.
  7. Lower speed to low and beat in flour mixture, just till blended.
  8. Pour half of the batter into prepared muffin tins, sprinkle with half of the nutty cinnamon sugar, top with remaining batter and nut mixture --
  9. Drizzle with melted butter, gently swirl batter with knife.
  10. Bake until the tops are golden and crisp and springy.about 20 minutes.
  11. Cool for 15 minutes in tins on racks.

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