Brunchtime Sour Cream Cupcakes

 

Ingredients

 

Makes 1 1/2 dozen cupcakes

• 1 cup (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 chopped walnuts

• 1 1/2 teaspoons ground cinnamon

• 1/8 teaspoon nutmeg

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Method:

1. Preheat oven to 350°F. Insert paper liners into 18 muffin cups.

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

3. Combine flour, salt and baking soda in medium bowl. Add to butter mixture and mix well. Stir together remaining 4 teaspoons sugar, walnuts, cinnamon and nutmeg in small bowl.

4. Fill prepared muffin cups 1/3 full with batter; sprinkle with 2/3 of the walnut mixture.

5. Cover with remaining batter. Sprinkle with remaining walnut mixture.

6. Bake 25 to 30 minutes or until wooden toothpick inserted into centers comes out clean. Remove cupcakes from pan; colon wire rack.