Can I Make Cupcakea From A Pound Cake Recipe

Sour cream pound cake cupcakes aren't called "pound" for nothing. Maybe information technology'south because of what happens to your hips when yous eat likewise many? Take it from me–more than a couple of these on long winter days will leave yous trying to become your jeans buttoned without a lot of success.

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Tread lightly my friends.

I mean after all, I used a stick of butter and two cups of sugar in these…but I did use light sour cream so that cancels out almost–what? One-half of the stick of butter? No you're probably right. I'm but trying to lie to make us all experience better.

Honestly. Seriously. I just wanted you to accept a nice, sweet cake idea for Valentine'south Day. Maybe yous don't even bother to cook anything for your Valentine. Perhaps you take a frozen pizza and some Oreo'south or y'all exercise what nosotros exercise around here and pat each other on the back and move on. Nosotros're pretty low maintenance.

Except there's an ugly truth–a month subsequently my husband and I married, he asked me what I wanted for Valentine's Day and humbly I said "nothing". Well guess what I got? Null. And nix for whatsoever Valentine's Day for the side by side fifteen years afterward that. That wasnot the right reply.

So if yous want a gift and maybe your special someone'due south appreciation, make them some awesome sour cream pound block cupcakes. Load 'em up on sugar then go them to commit to crazy things like rings, or a car, or a new garden tractor. Ain it y'all.

For the best results, try to under bake these just a smidge. I thought mine were a piffling dry so I have tried to adapt the cooking time in the recipe. Just keep an eye on yours and take them out when a toothpick is generally make clean when y'all pull it out. Simply a couple of minutes can make the departure.

I used a simple whipped cream frosting on mine. And some fresh berries are smashing besides.

sour cream pound cake cupcakes

Sour Cream Pound Cake Cupcakes

Classic sour foam pound cake cupcakes transform one of the best desserts ever (I think) into a bite size form. Spread on a heap of whipped cream frosting and dig in!

Prep Time xv minutes

Cook Fourth dimension twenty minutes

Total Time 35 minutes

1/2 loving cup softened unsalted butter one stick
4 ounces softened cream cheese half a block
ii cups granulated sugar
4 whole eggs
1/two teaspoon vanilla
three cups all purpose flour
1/two teaspoon blistering soda
1 teaspoon blistering powder
ane/ii teaspoon salt
1/two cup sour foam

Preheat the oven to 350.
Grease a muffin tin or line the tin with muffin liners.
In a basin with a hand mixer or with a stand up mixer, beat the cream cheese and butter until smooth.
Slowly add the sugar and vanquish until stake and fluffy--virtually ii minutes.
Add the eggs one at a time and beat until just incorporated and add the vanilla.
In a small bowl mix the flour, common salt, baking soda and blistering powder.
Add the flour in 3 batches, alternate with the sour foam. Offset and ending with the flour. Mix until the flour but incorporates. Do not overmix.
Fill up muffin tins virtually ii/3 full and bake for 19-22 minutes until a toothpick inserted in the center comes out mostly make clean. Transfer to a cooling rack to cool and frost or top as desired.