Sour Cream Pound Cupcakes
1/2 cup (1 stick) butter or margarine, softened
1 1/3 cups granulated sugar
1 1/2 cups sifted cake flour
1/4 teaspoon salt
1/2 cup sour cream
1/4 teaspoon baking soda
About 18 standard cupcakes. Each cupcake serves 1.
Preheat oven to 350°F. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; beat thoroughly. Combine flour with salt. Combine sour cream with baking soda. Add flour mixture alternately with sour cream mixture; beat well. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
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