Baby Pound Cakes

Give twist to the regular pound cake – bake these baby cakes in muffin cups using vanilla and cream cheese. Perfect for dessert! MORE+ LESS-

By Betty Crocker Kitchens

Updated June 26, 2014

Make with

Gold Medal Flour

Ingredients

cups Gold Medal™ all-purpose flour

1/4

teaspoon salt

1 1/2

cups butter, softened

package (8 oz) cream cheese, softened

cups sugar

eggs

tablespoon vanilla bean paste or vanilla

1/2

teaspoon almond extract

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1

Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups.
2

In medium bowl, mix flour and salt; set aside. In large bowl, beat butter and cream cheese with electric mixer on medium speed 2 minutes or until creamy. Gradually add sugar, beating well 5 to 7 minutes. Add eggs, one at a time, beating after each addition. On low speed, gradually beat in flour mixture just until blended. Stir in vanilla bean paste and almond extract. Spoon batter evenly into muffin cups.
3

Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.