Wednesday, October 12, 2011


Another keeper for a cupcake. The aroma of the kitchen while baking these was wonderful.  This recipe has been approved by me.   Sending these to Dick's work today, hope the folks all enjoy them.    Happy Baking, Andi  

Sour Cream Spice Cupcakes
Easy-on-the-cook Book
copyright 1960
Chicago Home Economists

2 1/4 cups sifted cake flour
3/4 tsp baking soda
1/4 tsp salt
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1 2/3 cups sugar
1 cup butter, melted
1 cup sour cream
3 large eggs
1 tsp vanilla

Butter 2 round 9 inch cake pans or one 9x13 inch cake pan. Set aside. I made cupcakes and got 20. Adjust baking time.

Using your large mixing bowl, add the sifted cake flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Whisk this together. Add the sugar and whisk again. Add the melted butter, sour cream, eggs and vanilla all at once to the dry ingredients. Mix together with a spoon. Divide the batter between the cake pans. Bake at 350 degrees for about 25 minutes or until lightly touched in center of cake and it springs back. Allow to cool then remove to a cooling rack.

I made a Orange Butter Cream Frosting

1 pound (4 1/2 cups) confectioners' sugar add more to get the consistency you want. ,
1/4 cup orange juice
8 ounce of cream cheese
1/2 cup butter, softened
1 tsp vanilla
Mix and adjust to get the consistency you desire. Tint the icing with food coloring gels.

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  1. These cupcakes look so pretty I have to admit. They look delish too. Thanks for posting. Pat

  2. These look SO good. I don't know why people buy the mixes with all those additives!

    Thanks for you comment about my Whitchey Poo room freshener.

    You are welcome to share you recipes at my party anytime :)

    xoxo Bunny Jean
    Wednesday's Bunny Hop Party!

  3. I like that the frosting doesn't need orange zest. I usually skip that step anyway.

  4. I love these cupcakers look awesome and delicious!!!