A delicious family recipe passed down from my grandmother.
Original recipe makes 16 cupcakes
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup vegetable shortening (such as Crisco®)
3/4 cup white sugar
2 eggs
1/3 cup sour cream
1 teaspoon vanilla extract
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PREP
10 mins
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COOK
20 mins
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READY IN
1 hr 30 mins
Directions
- Preheat an oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper liners.
- Whisk the flour, baking powder, and baking soda together in a bowl; set aside.
- Beat the shortening and sugar together in a bowl until creamy. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Stir in the flour mixture until no dry lumps remain. Pour into the prepared muffin pans.
- Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely on a wire rack before serving.
Nutrition
Calories: 137 kcal
Carbohydrates: 18.8 g
Cholesterol: 29 mg
Fat: 6 g
Fiber: 0.3 g
Protein: 2.1 g
Sodium: 92 mg