Brunchtime Sour Cream Cupcakes

Brunchtime Sour Cream Cupcakes

Long ago, a colleague brought cupcakes to work that tasted like banana splits. I was immediately hooked and had to own that cookbook. It’s a cute little thing, shaped like a cupcake and made of the same cardboard that they make little kids books out of, so it’s easy to clean if you splash a bit of mix on it. The book is called “Cupcakes and Other Goodies” and you can find a link to buy it on Amazon on the Cookbooks page. It’s a great cookbook if you have kids, as there are tons of cute cupcake decorating ideas in it. Personally, I’m waiting for Christmas to try the reindeer ones. These cupcakes were super easy to make and they tasted like snickerdoodles. Yum! I made them first thing Sunday morning because my brother was coming for the day. He was pretty happy about them too, and took five home with him.

Brunchtime Sour Cream Cupcakes
2 sticks butter, softened
2 cups plus 4 teaspoons sugar, divided
2 eggs
1 cup sour cream
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup slivered almonds
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg

1. Preheat the oven to 350F. Grease muffin pans or use muffin cup liners.
2. Beat the butter and 2 cups sugar in a large mixing bowl. Add the eggs one by one, beating well after each addition. Blend in the sour cream and almond extract.
3. In a separate bowl, mix the flour, salt and baking soda together well. Add this to the butter mixture and mix well.
4. In a small dish, combine the 4 teaspoons sugar, almonds, cinnamon and nutmeg and mix thoroughly.
5. Fill the muffin cups 1/3 full of the batter. Then sprinkle evenly with some of the almond mixture. Cover with batter. Sprinkle with some more of the almond mixture. Continue this for each muffin cup till you run out of batter.
6. Bake 25-30 minutes or till toothpicks come clean when inserted in the center. Remove from the pan and cool on wire racks.

Close-up of the muffins.

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