Sour Cream Pound Cake Cupcakes
Author: Ballard Designs
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 24 cupcakes
Cupcakes with sour cream? Trust us, these will be a big hit at your next party. They're also the perfect dessert to give your dinner a delicious ending.
Ingredients
- ½ cup butter, softened
- ½ (8-oz.) package cream cheese, softened
- 2 cups sugar
- 4 large eggs
- 1 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 (8-oz.) container sour cream
- Vanilla Buttercream
Instructions
- 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 at a time, beating until blended after each addition. Stir in vanilla.
- Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. 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 inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Spread cupcakes with Vanilla Buttercream.
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