POUND CAKE CUPCAKES
An easy, yummy, pound cake in cupcake form. I got this recipe out of a Southern Living magazine and modified it a little. Enjoy!
Provided by BrandyA
Categories Desserts Cakes Pound Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Combine flour, baking powder, and baking soda in a separate bowl. Gradually add to the butter mixture, alternating with sour cream, beating until blended.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
Nutrition Facts : Calories 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, Sodium 77.9 mg, Sugar 16.8 g
BITE-SIZE SOUR CREAM POUND CAKE CUPCAKES
I love making these for get togethers. I make them in regular cupcake size as well. They are so moist and yummy! From a Southern Living Magazine.
Provided by kwinters
Categories Dessert
Time 45m
Yield 6 dozens
Number Of Ingredients 10
Steps:
- 1. 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 a a time, beating until blended after each addition. Stir in vanilla.
- 2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoons into lightly greased miniature muffin pans.
- 3. Bake at 350 for 13 to 15 minutes or until a wooden pick inserted in centers racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Spread cupcakes with desired buttercream, or dip in glaze.
- NOTE: To prepare regula-sizedcupcakes, 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 comes out clean. Makes 2 dozen.
Nutrition Facts : Calories 823.8, Fat 34.2, SaturatedFat 20.2, Cholesterol 220, Sodium 593.2, Carbohydrate 117.1, Fiber 1.7, Sugar 67.2, Protein 13.5
SOUR CREAM CUPCAKES
Provided by Anne Burrell
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder and salt in a large bowl. Reserve.
- In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
- Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
- Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
- The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
- Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
- In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.
SOUR CANDY CUPCAKES
If you love the pucker of sour candies, then these sour candy cupcakes will be right up your alley. The sour dust sprinkled on top gives you an instant pucker when you first take a bite, but the sweetness soon follows. -Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, lemon juice, eggs, canola oil, gelatin and if desired, lemon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, lemon juice and food coloring; beat until smooth. Frost cupcakes. If desired, in a small bowl, stir together sugar and citric acid; dip cupcakes into sugar mix. Store in the refrigerator.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 293mg sodium, Carbohydrate 54g carbohydrate (45g sugars, Fiber 0 fiber), Protein 2g protein.
SOUR CREAM CUPCAKES
These cupcakes are easy to make. They are kind of dense and not too sweet. They remind my of a sweet biscuit. Honestly, I'm not a fan of them, but my husband and third son like them a lot. Frost with your favorite frosting (a lemon frosting or dk. chocolate frosting is good).
Provided by Parsley
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- In a bowl, combine flour, baking powder, sugar, butter, eggs, sour cream, and vanilla. Beat at low speed for about 4 minutes. Place empty cupcake wrappers into muffin tin. Fill wrappers about 1/2 full. Bake at 350 for 15 minutes.
- Cool and frost with favorite frosting.
Nutrition Facts : Calories 174.8, Fat 6.9, SaturatedFat 4, Cholesterol 49.2, Sodium 55.2, Carbohydrate 25.2, Fiber 0.4, Sugar 12.7, Protein 3.1
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