An easy, yummy pound cake in cupcake form. I got this recipe out of a Southern Living magazine and modified it a little. Enjoy!
Ingredients
- unsalted butter: 0.5 cup (softened)
- cream cheese: 0.5 pack (8 ounce pack, softened)
- white sugar: 2 cups
- eggs: 4 piece
- vanilla extract: 1 tsp
- all-purpose flour: 3 cups
- baking powder: 1 tsp
- baking soda: 0.5 tsp
- carton sour cream: 1 piece (8 ounce)
Metric Conversion
Stages of cooking
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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.
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Combine flour, baking powder, and baking soda in a separate bowl. Gradually add to the butter mixture, alternating with sour cream, beating until blended.
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Spoon batter into the prepared muffin cups, filling each 2/3 full.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
