BITE-SIZE SOUR CREAM POUND CAKE CUPCAKES

Ingredients

1/2 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
Desired buttercream or glaze (see recipe below)

Directions
Preheat oven to 350°. 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.  Combine flour, baking powder, baking soda and salt. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.  Bake for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Spread cupcakes with desired buttercream, or dip in glaze.
 
BUTTERCREAM FROSTING
Ingredients
1/2 cup butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla extract
1 (16-oz.) package powdered sugar
3-4 tablespoons milk

Directions
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with 3 tablespoons milk, beating at low speed until blended and smooth after each addition. If desired, beat in remaining 1 tablespoon milk, 1 teaspoon at a time, until frosting reaches desired consistency.

Let's Dish
I came across this recipe, originally published in Southern Living magazine, over at myrecipes.com.  The best thing about it is the way you can change up the flavors with a few minor adjustments.  You'll definitely want to check out the original recipe here for some great flavor suggestions, like salted caramel-chocolate cupcakes and citrus cupcakes with ruby red grapefruit frosting.  I also like that the pound cake is much firmer and less messy than a regular cupcake.  You can make regular sized cupcakes with this batter as well.  Just increase the baking time to about 23 minutes.  This does make a lot.  About 5 dozen mini cupcakes or 2 dozen regular sized cupcakes.

Who Dished It Up First
Adapted from myrecipes.com