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Ingredients

½ cup unsalted butter, softened ½ (8 ounce) package cream cheese, softened 2 cups white sugar 4 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 1 (8 ounce) carton sour cream

Nutrition Info

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 servingSize: - sodium: 77.9 mg sugar: 16.8 g transFat: : - unsaturatedFat: : -

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.

24 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!