Recipe Detail

Sour Cream Coffeecake Cupcakes

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Number of Servings:


  1. 2 sticks - Butter softened
  2. 2 cups - Sugar
  3. 2 whole - Eggs
  4. 1 cups - Sour Cream
  5. 1 teaspoons - Vanilla
  6. 2 cups - Flour
  7. 1 teaspoons - Salt
  8. 1/2 teaspoons - Baking Soda
  9. 4 teaspoons - Sugar
  10. 1 cups - Black Walnuts or Pecans chopped
  11. 1 teaspoons - Cinnamon


Beat together butter and 2 cups of sugar. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla.

In a separate bowl, combine flour, salt and baking soda. Add flour mixture to butter mixture and mix well. Stir together 4 teaspoons of sugar with nuts and cinnamon.

Place cupcake liners in muffin tins (18-24). Fill 1/3 full with batter; sprinkle with nut mixture (using 2/3 of what's available). Fill cups with remaining batter and sprinkle with remaining nut mixture. Bake at 350° for 25-30 minutes or until toothpick inserted in center comes out clean. Remove from pans and cool on wire rack.


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