BABY POUND CAKES

Baby Pound Cakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 30

Number Of Ingredients 8

3 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1 1/2 cups butter, softened
1 package (8 oz) cream cheese, softened
3 cups sugar
6 eggs
1 tablespoon vanilla bean paste or vanilla
1/2 teaspoon almond extract

Steps:

Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups.
In medium bowl, mix flour and salt; set aside. In large bowl, beat butter and cream cheese with electric mixer on medium speed 2 minutes or until creamy. Gradually add sugar, beating well 5 to 7 minutes. Add eggs, one at a time, beating after each addition. On low speed, gradually beat in flour mixture just until blended. Stir in vanilla bean paste and almond extract. Spoon batter evenly into muffin cups.
Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

Nutrition Facts : Calories 250, Carbohydrate 30 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 140 mg