BITE-SIZE SOUR CREAM POUND CAKE CUPCAKES
I love making these for get togethers. I make them in regular cupcake size as well. They are so moist and yummy! From a Southern Living Magazine.
Provided by kwinters
Categories Dessert
Time 45m
Yield 6 dozens
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 823.8, Fat 34.2, SaturatedFat 20.2, Cholesterol 220, Sodium 593.2, Carbohydrate 117.1, Fiber 1.7, Sugar 67.2, Protein 13.5
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