Vanilla Sour Cream Cupcakes (Small Batch)

Recipe by Tinkerbell
READY IN: 35mins
YIELD: 6 Cupcakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°. Line either a 6-cup silicone or metal pan with paper liners.
  • In small bowl, whisk together the flour, baking powder and salt. Set aside.
  • With mixer on medium speed, cream together the butter and sugar until light.
  • Beat in the egg and vanilla until well blended.
  • Gradually beat in half of the dry ingredients, then half of the sour cream. Repeat with the remaining dry ingredients and sour cream.
  • Divide the batter evenly between the 6 prepared muffin cups.
  • Bake at 350° F for 20-25 minutes or until the tops spring back when lightly tapped.
  • Cool on wire rack for 10 minutes, then turn out cupcakes and cool completely on rack.
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