A most delicious cupcake with a special ingredient of nutmeg, adapted from Lisa Yockelson's Baking by Flavor, good enough to take second prize at cupcake contest.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Servings: 12
Author: Angela Roberts
Ingredients
2 1/2cupsplus 2 tablespoons all purpose flour
3/4teaspoonsalt
1/2teaspoonbaking soda
3/4teaspoonfreshly ground nutmeg
12tablespoonsbutter
1 1/2cupssugar
3eggsroom temperature
2teaspoonsvanilla
3/4cupsour cream
1cuptightly packed coconut
Instructions
Preheat oven to 375 for large cupcakes, 350 for mini cupcakes.
Sift flour, baking soda, salt, nutmeg in a bowl. Set aside
Cream butter. Add sugar. Cream butter and sugar until incorporated.
Add eggs one at a time for at least 45 seconds
Add vanilla.
Add 1/2 of the sour cream.
Add half of flour mixture.
Add remaining sour cream.
Add remaining flour mixture.
Add coconut.
Bake large cupcakes for 25-30 minutes. Bake mini cupcakes for 15-18 minutes.
Notes
Will make 12 large cupcakes or approximately 44 mini cupcakes.