Sour Cream Cinnamon Cupcakes Recipe

Name: Sour Cream Cinnamon Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup nuts, finely chopped; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon; 1 tablespoon butter, melted; 1 cup all-purpose flour; ¼ teaspoon salt; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ cup butter, softened; 1 large egg; ½ cup sour cream; 1 ½ teaspoons vanilla extract

Servings: persons

½ cup nuts, finely chopped
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted
1 cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup butter, softened
1 large egg
½ cup sour cream
1 ½ teaspoons vanilla extract

1
Preheat oven to 350*.Line muffin tins with paper liners.
2
Blend cinnamon, sugar and set aside.
3
Melt 1 tbls butter, set aside.
4
TO MAKE BATTER:.
5
whisk flour, baking powder, baking soda and salt in small bowl.set aside.
6
In medium bowl, beat butter till fluffy on high, gradually beat in sugar till fluffy, lower speed to medium and beat in egg, then sour cream and vanilla.
7
Lower speed to low and beat in flour mixture, just till blended.
8
Pour half of the batter into prepared muffin tins, sprinkle with half of the nutty cinnamon sugar, top with remaining batter and nut mixture --
9
Drizzle with melted butter, gently swirl batter with knife.
10
Bake until the tops are golden and crisp and springy.about 20 minutes.
11
Cool for 15 minutes in tins on racks.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup nuts, finely chopped, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1 tablespoon butter, melted, and more.

Yes, Sour Cream Cinnamon Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sour Cream Cinnamon Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions