This is a pretty easy and yummy pound cake in cupcake form, just as good as the usual pound cakes but smaller but just as good!
Preparation Time: 15 mins
Cook: 20 mins
- ½ cup unsalted butter, softened
- ½ (8 ounce) package cream cheese, softened
- 2 cups white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 (8 ounce) carton sour cream
Preheat the oven to 350 degrees F (175 degrees C).
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.
Combine flour, baking powder, and baking soda in a separate bowl. Gradually add to the butter mixture, alternating with sour cream, beating until blended.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 24 minutes.