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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Coat 15 muffin-pan cups with nonstick cooking spray.

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  • Melt butter in large, heavy saucepan over medium heat, stirring occasionally. Remove from heat. Stir in sour cream, sugar, vanilla, cinnamon and salt. Stir in eggs.

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  • Add baking soda and powder in pinches, breaking up any lumps with fingers; stir to combine. Stir in flour, just until mixture is well blended.

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  • Spoon about 1/4 cup batter into each prepared muffin-pan cup. Sprinkle the crushed cookies over the top of each cupcake.

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  • Bake in preheated 350 degree F oven for 25 minutes or until wooden pick inserted in centers comes out clean. Cool cupcakes in pan on wire rack for 5 minutes. Loosen sides of cup cakes; turn out onto rack. Serve warm or at room temperature. Makes 15 cupcakes.

Nutrition Facts

242 calories; total fat 12g; cholesterol 53mg; sodium 287mg; carbohydrates 31g; protein 4g.

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