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Baby Pound Cakes

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  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 30
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Give twist to the regular pound cake – bake these baby cakes in muffin cups using vanilla and cream cheese. Perfect for dessert!
Updated Jun 26, 2014
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Ingredients

  • 3 cups Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 3 cups sugar
  • 6 eggs
  • 1 tablespoon vanilla bean paste or vanilla
  • 1/2 teaspoon almond extract
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The vanilla bean paste really adds a more distinct vanilla flavor to these cakes. You can find it at specialty food stores or online.

Nutrition

250 Calories, 13g Total Fat, 3g Protein, 30g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Total Fat
13g
0%
Saturated Fat
8g
0%
Sodium
140mg
0%
Total Carbohydrate
30g
0%
Dietary Fiber
0g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 1/2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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