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Sour Cream Cupcakes (VRP 001)

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Sour Cream Cupcakes offer a delightful twist on traditional cupcake recipes, incorporating the tanginess of sour cream (or sour milk) and the richness of butter for an incredibly moist and flavorful bake. Enhanced with spices such as cinnamon and nutmeg, and studded with seedless raisins, these cupcakes are a perfect blend of sweet and savory. Whether you’re looking for a comforting snack or a sophisticated addition to your dessert table, these cupcakes promise to deliver on both taste and texture.

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Sour Cream Cupcakes

A Short History

The use of sour cream in baking is a time-honored tradition that dates back to Eastern European cuisines, where it was prized for its ability to create rich, moist, and tender baked goods. As recipes traveled and evolved, sour cream became a beloved ingredient in American kitchens as well, especially in cakes and cupcakes, for the unique flavor and texture it imparts. This recipe for Sour Cream Cupcakes is a celebration of this culinary tradition, bringing a touch of heritage and flavor to a classic dessert.

Tips for Making Sour Cream Cupcakes

  • Ingredient Preparation: Ensure the butter is melted and cooled slightly before mixing. If using sour cream instead of sour milk, choose a rich, full-fat variety for the best flavor and moisture.
  • Sifting Flour: Sifting the flour with baking powder and baking soda guarantees a light cupcake texture and even distribution of leavening agents.
  • Incorporating Spices: The addition of cinnamon and nutmeg adds a warm, aromatic depth to the cupcakes, complementing the tanginess of the sour cream.
  • Adding Raisins: Incorporating seedless raisins provides a sweet, chewy contrast to the moist crumb of the cupcakes. Ensure the raisins are evenly distributed throughout the batter.
  • Baking: Fill cupcake liners or greased cupcake tins about two-thirds full to allow for expansion during baking and prevent overflow.
  • Cooling: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.

I love any dessert made with sour cream as it’s a childhood food memory of my paternal grandmother baking in the kitchen.

Sour Cream Cupcakes Recipe Card

Sour Cream Cupcakes

Front of the recipe card for Sour Cream Cupcakes.

Vintage Recipe Box 1 Overview

VRP001 - Wood Box

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Sour Cream Cupcakes Recipe

Sour Cream Cupcakes are a testament to the simple beauty of baking with sour cream, offering a moist, flavorful treat that’s sure to be a hit with everyone who tries them. With their delicate crumb, aromatic spices, and bursts of sweetness from the raisins, these cupcakes are a delightful way to enjoy a classic dessert with a flavorful twist.

Sour Cream Cupcakes

Sour Cream Cupcakes (VRP 001)


  • 1 cup brown sugar
  • 1/4 cup butter, melted
  • 1 egg
  • 2 cups flour, sifted before measured
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sour milk (1 cup rich sour cream may be substituted for sour milk and omit the butter)
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup seedless raisins


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