Sour Cream Brunch Cupcakes

These have the taste and texture of a muffin more than a cupcake, but that's okay. The recipe said it would make 18, so that's what we did, but they all overflowed, so maybe next time we'll make a few more. They were good enough that we just might try them again. In fact, Wayne says this is his favorite recipe so far from this cookbook. I wouldn't go quite that far, but what do you think?

Sour Cream Brunch Cupcakes

• 1 cup butter
• 2 cups sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon almond extract
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup chopped walnuts
• 1/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg

Cream the butter and sugar. Mix in the eggs, sour cream and almond extract. Combine the flour, salt and baking soda and stir into the batter. In a different bowl, combine the nuts, brown sugar and spices and set aside.

Place a spoonful of batter in each of 18-24 muffin cup liners. Sprinkle with nuts (using 2/3 of the bowl). Place another spoonful of batter in each cup, then sprinkle with the remaining nuts.

Bake at 400 degrees for 20-25 minutes. Cool five minutes before removing cupcakes from pan to cool further on rack.