Classic sour cream pound cake cupcakes transform one of the best desserts ever (I think) into a bite size form. Spread on a heap of whipped cream frosting and dig in!
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.