Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

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

Directions

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

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  • 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 calories; protein 3.4g; carbohydrates 29.3g; fat 8.4g; cholesterol 50.5mg; sodium 77.9mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/14/2021
Very easy and delicious cupcakes! They do taste like a really good pound cake, but they're not quite as dense (nothing wrong with that!). They baked beautifully in 24 minutes, and gave me exactly 24 cupcakes! I liked the simple vanilla flavor, but I may add more vanilla extract with a touch of almond next time. I served the cupcakes with whipped cream and some macerated berries for an almost shortcake-like effect--and they were wildly popular! Thank you so much for the recipe! Read More