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
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
-
Step1Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups.
-
Step2In 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.
-
Step3Bake 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
2Tips from the Betty Crocker Kitchens
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