Bite Size Sour Cream Pound Cake Cupcakes

This recipe comes from Southern Living, one of my favorite magazines! This will make 6 dozen miniature cupcakes.




1/2 cup butter, softened
1/2 (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
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) container sour cream

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 by rounded tablespoonfuls into lightly greased miniature muffin pans.

Bake at 350 for 13-15 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 desired buttercream. (I use vanilla buttercream with this cupcake.)