Sour Cream Pound Cake Cupcakes
Sour cream pound cake cupcakes aren’t called “pound” for nothing. Maybe it’s because of what happens to your hips when you eat too many? Take it from me–more than a couple of these on long winter days will leave you trying to get your jeans buttoned without a lot of success.
Tread lightly my friends.
I mean after all, I used a stick of butter and two cups of sugar in these…but I did use light sour cream so that cancels out about–what? Half of the stick of butter? No you’re probably right. I’m just trying to lie to make us all feel better.
Honestly. Seriously. I just wanted you to have a nice, sweet cake idea for Valentine’s Day. Maybe you don’t even bother to cook anything for your Valentine. Maybe you have a frozen pizza and some Oreo’s or you do what we do around here and pat each other on the back and move on. We’re pretty low maintenance.
Except there’s an ugly truth–a month after my husband and I married, he asked me what I wanted for Valentine’s Day and humbly I said “nothing”. Well guess what I got? Nothing. And nothing for any Valentine’s Day for the next 15 years after that. That was not the right answer.
So if you want a gift and maybe your special someone’s appreciation, make them some awesome sour cream pound cake cupcakes. Load ’em up on sugar and then get them to commit to crazy things like rings, or a car, or a new garden tractor. Own it y’all.
For the best results, try to under bake these just a smidge. I thought mine were a little dry so I have tried to adjust the cooking time in the recipe. Just keep an eye on yours and take them out when a toothpick is mostly clean when you pull it out. Just a couple of minutes can make the difference.
I used a simple whipped cream frosting on mine. And some fresh berries are great too.
Sour Cream Pound Cake Cupcakes
Ingredients
- 1/2 cup softened unsalted butter 1 stick
- 4 ounces softened cream cheese half a block
- 2 cups granulated sugar
- 4 whole eggs
- 1/2 teaspoon vanilla
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
Instructions
- Preheat the oven to 350.
- Grease a muffin tin or line the tin with muffin liners.
- In a bowl with a hand mixer or with a stand mixer, beat the cream cheese and butter until smooth.
- Slowly add the sugar and beat until pale and fluffy--about 2 minutes.
- Add the eggs one at a time and beat until just incorporated and add the vanilla.
- In a small bowl mix the flour, salt, baking soda and baking powder.
- Add the flour in three batches, alternating with the sour cream. Beginning and ending with the flour. Mix until the flour just incorporates. Do not overmix.
- Fill muffin tins about 2/3 full and bake for 19-22 minutes until a toothpick inserted in the center comes out mostly clean. Transfer to a cooling rack to cool and frost or top as desired.
When do you add the sour cream to the recipe. I must be blind because I don’t see it being added to the batter
It’s in step 3 Rae. 🙂
Should these be refrigerated if making the day before?
No I’ve never seen a need Stacy.
I would like to make these cupcakes in a 6 muffin pan, to make larger ones.
I haven’t tested these that way but you’ll just have to watch them and experiment. –Rachel
These cupcakes taste delicious!!! Great recipe. Only problem I had was when filling the cupcake liners 2/3 full I didn’t have enough batter to fill the last two cupcake liners. I took a bit out of each cupcake to make up for the shortfall. Just a heads up to others who are making these cupcakes. Again, YUM!
You can always just leave the last two empty if needed. It won’t hurt anything. Glad you enjoyed them. –Rachel
True though people should note that minor pitfall for if they need 24 cupcakes they may not have enough batter for same.
I’ll take a look at the recipe again Deb and see if I need to adjust any amounts to round it out. It’s been a while since this particular recipe had an update. –Rachel
Can I make these without the cream cheese?
Well Melinda, they haven’t been tested without it so it’s hard to say. The cream cheese is going to add some moisture and bulk to the recipe (in addition to flavor) so all of those things would have to be adjusted with another ingredient. Maybe some plain Greek yogurt? You could try that. –Rachel
These cupcakes came out perfect!!!! My family loves them. Score!
Wonderful Sarah!!
I didn’t feel like making an entire cake so your cupcakes were a nice desert choice. I used the whipped cream frosting you suggested in you post. They were delicious with or without the frosting. I filled them with some diced strawberries. They were little strawberry shortcakes and a big hit.
I agree Beth! Sometimes we have to pace ourselves with the desserts and a cupcake is just right. You could always freeze the leftovers ones too! –Rachel
I had a hankering for something sweet last night and then it hit me: Poundcake cupcakes! Your recipe seemed the easiest and I had all the ingredients to prepare it. I will say that next time, I will mix with my Kitchen-Aid, as the hand mixer’s beaters became somewhat overwhelmed with this thick batter. This is a great recipe that I will be using again and again.
That’s great to hear Deen. And yes it’s pretty thick. You could always just mix it by hand if you wanted to. Good for the biceps. 😉 –Rachel
These cupcakes would be a perfect Valentine treat!
My favorite kind of recipe! Just simple good eats!