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Sour Cream Pound Cupcakes Recipe


Grandma would have approved of our Sour Cream Pound Cupcakes. She knew that sour cream makes them moister and tastier.
Makes: About 18 standard cupcakes. Each cupcake serves 1.
Skill Level: None

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Step 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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Ingredients

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butter or margarine,

1/2 cup (1 stick) butter or margarine, (softened)

granulated sugar

1 1/3 cups granulated sugar

eggs

3 eggs

sifted cake flour

1 1/2 cups sifted cake flour

salt

1/4 teaspoon salt

sour cream

1/2 cup sour cream

baking soda

1/4 teaspoon baking soda

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