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Ingredients
| salted butter: 1/2 cup (softened) |
| cream cheese: 1/2 8oz package (softened) |
| granulated sugar: 2 cups |
| eggs: 4 (large) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| sour cream: 1 8oz container |
Bite-Size Sour Cream Pound Cake Cupcakes
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- 1. Preheat oven to 350. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 a a time, beating until blended after each addition. Stir in vanilla.
- 2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoons into lightly greased miniature muffin pans.
- 3. Bake at 350 for 13 to 15 minutes or until a wooden pick inserted in centers racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Spread cupcakes with desired buttercream, or dip in glaze.
- NOTE: To prepare regula-sizedcupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two thirds full. Bake at 350 for 22 to 24 minutes or until a wooden pick comes out clean. Makes 2 dozen.