sour cream

A few weeks ago, I discovered the amazing combination of sour cream pound cake and cream cheese frosting in a cupcake form when I took my first bite of Brown Betty’s Sour Cream Pound Cake Cupcakes.  So I jumped at the chance to make my version of them for a coworker’s birthday.  They were pretty easy to make and came out really well.  Everyone seemed to love it as much as I did.

I’ll admit, I ate 2 of these back to back right after I frosted them at 11:30 p.m.  I also washed them down with a tall glass of whole milk.

Don’t judge.  You would’ve done the same.

The butteriness of the pound cake went really with the tangy creaminess of the cream cheese frosting.

Here’s the recipe for these Sour Cream Pound Cake Cupcakes with Cream Cheese Frosting.  I used my KitchenAid Stand Mixer to mix the pound cake batter and frosting, which made things really easy.

First, we make the sour cream pound cake cupcakes.  As much as I enjoy traditional pound cake, I like what sour cream adds.  It produces a more moist and flavorful pound cake.

These pound cake cupcakes are delicious on its own (trust me, I had one plain because I couldn’t wait for the frosting), but they’re made even better with cream cheese frosting.  Cream cheese frosting is probably my favorite frosting, so I may be bias.  But don’t they look amazing?  Can you smell the buttery goodness?

They’re so cute and delicious.  I had another one for breakfast this morning.  (Was that my 4th one since last night?)  Mmmm.  Cupcakes.  Breakfast of champions.  Nom nom nom.

Note to self, these are not for you.  You made these for someone else’s birthday.  Pack them up before you eat them all!

Sigh, I guess they’re ready for their cupcake carrier for our commute to work.

Okay, stop drooling.  Here’s the recipe:

Sour Cream Pound Cake Cupcakes with Cream Cheese Frosting

Print this Recipe!

Makes 30 cupcakes
Prep Time:  30 minutes
Total Time:  1 hour 30 minutes

Ingredients

Sour Cream Pound Cake Cupcakes

  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter
  • 3 cups white sugar
  • 1 cup sour cream
  • 6 eggs
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar (use an extra cup if you like your frosting on the sweeter side)
  • 1 teaspoon vanilla extract

Directions

Sour Cream Pound Cake Cupcakes

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together flour, salt, and baking soda into a medium bowl; set aside.
  3. In a KitchenAid Stand Mixer or large bowl, cream butter and white sugar until light and fluffy.  Beat in eggs one at a time.
  4. Stir in vanilla.
  5. Add flour mixture alternately with sour cream.
  6. Line cupcake tin with cupcake liners.
  7. With a spoon, scoop the batter into each cupcake liner and fill it 2/3 full.
  8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
  9. Remove from the oven and let cool in tin for 15 minutes.  Remove from tin onto a cooling rack.
  10. When the cupcakes are cooled down, it’s ready to be frosted.

Cream Cheese Frosting

  1. In a KitchenAid Stand Mixer or medium bowl, cream together the cream cheese and butter until creamy.
  2. Mix in the vanilla.
  3. Mix in the confectioners’ sugar, 1/2 cup at a time.

Frost the cupcakes with the frosting and decorate with some sprinkles.  And, viola!


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Sour cream pound cake and red velvet cupcakes from Brown Betty Dessert Boutique.

Sour cream pound and red velvet cupcakes

It’s probably clear by now that I love, and maybe border-line obsessed with, cupcakes.  I’m always in search of yummy cupcakes, because personally, there are a lot of mediocre cupcakes out there.  Cupcake snob, you say?  Yes, yes I am.  Hey, no one’s perfect.

So recently, my friend introduced me to this cupcake heaven, Brown Betty Dessert Boutique, and I feel in love.  Their cupcakes are unique because they’re made with pound cake batter.  Pound cake and cupcakes in one?!  What a brilliant idea!!  It comes out dense, yet moist and heavenly.  I got the red velvet cupcake and sour cream pound cupcake, both of which came with cream cheese frosting.  Even though red velvet is generally my favorite cupcake, the sour cream pound cupcake took the cake.  Such decadence.  Mmmm.

Brown Betty Sour Cream Cupcakes

 

UPDATE:

Since my pound cake + cupcake epiphany, I made my own sour cream pound cake cupcakes.   Click here for the recipe to my version of the sour cream pound cake cupcakes.

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