Bite-size Sour Cream Pound Cake Cupcakes

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 1/2 cup butter, softened
• 0.5 (8 ounce) package cream cheese, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) container sour cream

Recipe

• 1 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 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 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.
• 4 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.