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
- 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.