Pound Cake Cupcakes

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

Submitted by BrandyA
Updated on October 3, 2023
3
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

Original recipe (1X) yields 24 servings

  • 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

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 Tip

You can also make 6 dozen mini cupcakes. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 13 to 15 minutes.

Nutrition Facts (per serving)

204 Calories
8g Fat
29g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 204
% Daily Value *
Total Fat 8g 11%
Saturated Fat 5g 25%
Cholesterol 51mg 17%
Sodium 78mg 3%
Total Carbohydrate 29g 11%
Dietary Fiber 0g 1%
Total Sugars 17g
Protein 3g 7%
Vitamin C 0mg 0%
Calcium 34mg 3%
Iron 1mg 6%
Potassium 49mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.