Corner Café

December 10, 2011

Basic Sour Cream Cupcakes (almond meal version)

Filed under: Basics,Cakes & Cupcakes — SeaDragon @ 12:00 am
Tags: , ,



I have been indulging myself with fresh blueberries the past few weeks. The price of the fresh blueberries has now become affordable the past few years when they are in season as I can still remember about 7-8 years ago, they were about AUD$10.00 per punnet of just 125g even when in season… So, having bought quite a few punnets, I decided to make some cupcakes using the blueberries last week.
Still reminiscing about the splendid Blueberry Sour Cream Cake I made last year, I decided on sour cream cupcakes with the addition of almond meal for a nutty taste. I adapted a run-of-the-mill basic cupcake recipe and they turned out really well (see photos below) although I did misjudge the quantity and all the cupcakes overflowed!
I managed to do another batch without the blueberries and here it is, a basic almond sour cream cupcakes which you can easily adapt for different flavours.


Makes 14-15 cupcakes (using standard 90ml-capacity muffin tin) *

125g (1/2 cup) butter, softened
150g (2/3 cup) caster sugar
1 teaspoon vanilla extract
2 eggs
125g (1/2 cup) sour cream
150g (1 cup) self-raising flour
75g (tightly packed 2/3 cup) almond meal (ground almond)

1 quantity Mock Cream
1. Preheat oven to 175°C. Line muffin tins with paper cups. Sift flour and almond meal; set aside.
2. Cream softened butter and sugar until pale and fluffy. Beat in vanilla. Add eggs, one at a time, and beat well after each addition. Beat in sour cream. Lastly fold in the sifted flour and almond meal.
3. Divide the mixture equally into the lined muffin tins, filling about 60-70% per cup. A quick way of dividing mixture is to use an ice cream scoop (60ml-capacity), using about one scant scoop per cup.


I used an ice cream scoop with lever action to divide batter into the cups (using firm paper cups of 100ml-each sitting in the muffin tray); and I have about 1 scoop of batter remaining which I later divided into these 12 cupcakes after this photo was taken.

4. Bake for about 20 to 25 minutes. When done, let cool before icing.

These were the baked cupcakes with the extra remaining scoop of batter divided equally into these 12 cupcakes; about 1 teaspoon extra of batter for each cupcake and they did rise above the paper cups after baking. That’s why I think you should be able to make an extra 1 or 2 cupcakes using the quantity I listed if you want perfectly fitting cupcakes.


* If using the 100ml-capacity firm paper cups (below) as I have done for this batch, you should be able to make 13 to 14 cupcakes.

Standard muffin paper cup (left) & firm paper cup (right).

Blueberry Sour Cream Cupcakes

Blueberry Sour Cream Cupcakes 藍莓杯子蛋糕 (recipe in Chinese).


Taste: Indulgently soft, and fluffy cupcakes
Consume: Best within 3 to 4 days
Storage: Store in airtight container in the refrigerator; return to room temperature before serving
Recipe Reference(s):

Newest recipe at Kopitiam:
Mango Pudding


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