Skip to Content
Menu

Baby Pound Cakes

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Jun 26, 2014
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Give twist to the regular pound cake – bake these baby cakes in muffin cups using vanilla and cream cheese. Perfect for dessert!

Baby Pound Cakes

  • Prep Time 25 min
  • Total 1 hr 30 min
  • Servings 30
  • Ingredients 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups.
  • Step 
    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.
  • Step 
    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.

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.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved