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Baby Pound Cakes
Baby Pound Cakes
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Transform classic pound cake into mini vanilla cream cheese muffin cakes for a delightful dessert twist!
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
Instructions:
  • Preheat the oven to 350°F and line 30 regular-size muffin cups with paper baking cups.
  • Mix flour and salt in a medium bowl; set aside. In a large bowl, use an electric mixer to beat butter and cream cheese until creamy. Gradually add sugar and beat for 5 to 7 minutes. Add eggs one at a time, beating well after each addition. Slowly mix in flour mixture until just blended. Stir in vanilla bean paste and almond extract. Spoon batter evenly into muffin cups.
  • Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from pans onto cooling racks to cool completely.

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