Ingredients
Scale
- 1 large egg
- 1/4 cup oil
- 1/2 cup sour cream (room temperature)
- 1/2 cup water (room temperature)
- 1 tsp vanilla extract
- 1/4–1/2 tsp almond extract
- 1 1/4 cups all-purpose flour (sifted)
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- Almond buttercream frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix the egg, oil, sour cream, water, vanilla extract, and almond extract until smooth.
- In another bowl, combine the sifted flour, sugar, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients until just combined.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely on a wire rack before frosting with almond buttercream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 200
- Sugar: 15g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg