An easy, yummy, pound cake in cupcake form. I got this recipe out of a Southern Living magazine and modified it a little. Enjoy!



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Beat butter and cream cheese together until creamy; add sugar and beat until fluffy. Add eggs one at a time, beating until each one is blended. Stir in vanilla extract.

  • Combine flour, baking powder, and baking soda in a separate bowl. Gradually add to the butter mixture, alternating with sour cream, beating until blended.

  • Spoon batter into the prepared muffin cups, filling each 2/3 full.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 24 minutes.

Cook's Note:

Makes 6 dozen mini cupcakes. Bake for 13 to 15 minutes for mini cupcakes.

Nutrition Facts

204.4 calories; protein 3.4g 7% DV; carbohydrates 29.3g 9% DV; fat 8.4g 13% DV; cholesterol 50.5mg 17% DV; sodium 77.9mg 3% DV. Full Nutrition