Cross a cheese biscuit with angel food cake and you get Parmesan sour cream cupcakes. They're buttery, airy, sticky and sugary on the edges, and they have a tang from Parmesan that works in a cupcake so much better than you would ever expect. If you like the combination of sweet and salty, this is a cupcake for you.
The Parmesan sour cream cake recipe came from Susan at LunaCafe. She was inspired to develop the recipe after trying Parmesan pound cake at Metrovino in Portland, Oregon. Susan had the following to say about her version of the Parmesan cake:
This is one of the most delectable butter cakes in my repertoire. It’s unlikely that anyone will detect the parmesan if not told in advance of its presence. It adds an extra something though that is irresistible (umami), and yes, possibly addictive.
After reading her description of the Parmesan cake, I had to turn it into cupcakes and share the recipe with you!
