Pound Cake Cupcakes recipe

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Ingredients

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

Nutrition Info

204.4 calories
carbohydrate: 29.3 g
cholesterol: 50.5 mg
fat: 8.4 g
fiber: 0.4 g
protein: 3.4 g
saturatedFat: 5 g
servingSize: -
sodium: 77.9 mg
sugar: 16.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Combine flour, baking powder, and baking soda in a separate bowl. Gradually add to the butter mixture, alternating with sour cream, beating until blended.

  4. Spoon batter into the prepared muffin cups, filling each 2/3 full.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 24 minutes.

Recipe Yield

24 cupcakes

Recipe Note

An easy, yummy, pound cake in cupcake form. I got this recipe out of a Southern Living magazine and modified it a little. Enjoy!

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