Recipe of the Week - Mini Sour Cream Pound Cake Cupcakes

Sour cream pound cake is a go-to dessert on the southern table.  My mom has a great recipe, but this recipe absolutely will not work at 7000 feet (where I live).  The results are quite sad...a sunken cake that resembles a meteor crater.  I wasted quite a few ingredients and a lot of money trying to adapt the recipe to high altitude.  But I finally gave up and came up with the ultimate plan...when I want or need her pound cake I just call her and she overnights me a cake.  Perfect cake every time and I don't have to clean the kitchen!

This recipe comes from Southern Living magazine. 

fabienne & co via Flickr

Mini Sour Cream Pound Cake Cupcakes

1/2 cup butter - softened
4 oz. package cream cheese - softened
2 cups sugar
4 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-oz.) container sour cream
Preheat oven to 350°.  Prepare mini cupcake pans with liners.  Cream butter and cream cheese for 3-5 minutes. Beat in sugar until light and fluffy. Add eggs, one at a time, beating until blended after each addition. Stir in vanilla.

Combine flour, baking soda & salt. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter into prepared cupcake pans.

Bake at 350° for 12 to 15 minutes - check frequently after 10 minutes.  Cool completely & frost with desired buttercream.


Variation:  Fresh Citrus Cupcakes


Prepare cupcakes as directed, omitting vanilla and adding 1 Tablespoon orange zest and 2 Tablespoons fresh orange juice to batter. Frost with Orange Buttercream.