Instructions
Start by preheating your oven to 180°C (350°F) and lining a cupcake tray with paper liners. This ensures your cupcakes will bake evenly and not stick to the pan.
In a mixing bowl, crack the eggs and beat them with the sugar until the mixture is light and fluffy. This process incorporates air into the batter, giving your cupcakes a soft texture.
Melt the butter gently in a saucepan or microwave, then let it cool slightly before adding it to the egg and sugar mixture. Stir well to combine all the wet ingredients.
Next, add the sour cream to the batter. Sour cream adds a moist, tangy richness that balances the sweetness of the cupcakes and enhances their soft crumb.
Stir in the soda, which should already be slaked with vinegar to activate its leavening properties. This step is essential for helping the cupcakes rise and become airy.
Gradually fold in the flour, mixing until the batter is smooth and free of lumps. Be careful not to overmix, as this can make the cupcakes dense.
Spoon half of the batter into the prepared cupcake liners, add a teaspoon of condensed milk into the center of each, then cover with the remaining batter.
Bake for 20-25 minutes or until a toothpick inserted into the cake (not the filling) comes out clean.
Next Page
