Cupcakes with Sour Cream and Raisins
3 eggs 1 1/2 cups sugar 2 1/2 cups flour 1 1/2 teaspoon baking powder 1 teaspoon fresh orange juice 1 1/2 cups sour cream 1/2 cup raisins Easy Buttercream Frosting
Preheat oven to 350˚F. Line 12 muffin cups with paper or foil liners and set aside. Beat eggs until thick and foamy. Add sugar and continue beating until well combined. In a separate mixing bowl, sift together flour and baking powder. Add to egg and sugar mixture and mix until combined. Add orange juice, then stir in sour cream. Fold in raisins. Pour batter into prepared baking cups and bake for 35 to 40 minutes or until cupcakes spring back to the touch. Let cupcakes cool in tins about 5 minutes, then turn them out onto wire racks to cool completely.
Frost with Easy Buttercream Frosting. Alternatively, ice with Cream Cheese Frosting or the icing of your choice.