My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, August 25, 2010

Pound Cake Cupcakes

This recipe is easy to make; but just make sure to give yourself enough time for cooking, baking, cooling and frosting!
{ Prep Time: 25 mins / Difficulty: Easy / Yields: 6 dozen minis,
or 2 dozen regular-size cupcakes }

1/2 cup butter, softened
1/2 (8-oz) pkg 1/3 less fat cream cheese, softened
2 cups sugar
4 large eggs
1 tsp vanilla
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8-oz) container sour cream
desired buttercream frosting

1. Preheat oven to 350. Spray miniature muffin pan with cooking spray; set aside. 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.
2. Combine flour and next 3 ingredients (through salt). Gradually add to butter mixture alternately with sour cream, beating until well blended. Spoon batter by rounded tablespoonfuls into miniature muffin pan.
3. Bake at 350 for 13-15 mins or until a wooden toothpick inserted in center of muffins comes out clean. Cool in pans on wire racks for 5 mins. Remove from pans to wire racks and cool completely (about 30 mins). Spread cupcakes with desired frosting.

** Note ** To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling 2/3 full. Bake at 350 for 22-24 mins, or until lightly brown. Cool completely, and decorate as desired.

Recipe borrowed from Southern Living Magazine

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