Sour Cream Cinnamon Cupcakes
Indulge in the warm, comforting flavors of these Sour Cream Cinnamon Cupcakes, the perfect treat for any occasion. These moist and tender cupcakes blend the tangy richness of sour cream with the aromatic spice of ground cinnamon, creating a dessert that's both classic and irresistibly unique. With a fluffy texture and a hint of vanilla, every bite melts in your mouth. Ready in just 35 minutes, including prep and bake time, these easy-to-make cupcakes are ideal for busy bakers looking for a quick yet impressive dessert. Serve them plain, dusted with powdered sugar, or topped with your favorite frosting. Elevate your baking game with this crowd-pleasing recipe bursting with cozy spiced flavor and delightful homemade charm! Perfect for fall gatherings or everyday indulgence.
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Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 2 pieces Large eggs
- 0.75 cup Sour cream
- 0.25 cup Whole milk
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. Set aside.
Step 3
In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5
In a small bowl, mix the sour cream and whole milk until smooth.
Step 6
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Step 7
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 8
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 9
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting or serving.
Nutrition Facts
| Serving size | (786.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2375.8 |
| Total Fat 96.3g | 0% |
| Saturated Fat 55.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 589.6mg | 0% |
| Sodium 1553.9mg | 0% |
| Total Carbohydrate 360.5g | 0% |
| Dietary Fiber 7.0g | 0% |
| Total Sugars 215.4g | |
| Protein 38.9g | 0% |
| Vitamin D 106.8IU | 0% |
| Calcium 436.6mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 460.3mg | 0% |
Source of Calories