Cinnamon Sour Cream Pound Cupcakes

So, I made the mistake of buying two 16 oz. tubs of sour cream for a recipe where I ended up only using a portion of what I bought. I went in search of a recipe where I can utilize the rest of my sour cream because I hate wasting ingredients! I came upon this recipe from Paula Deen and adjusted it to my liking. I wanted to make it easier on myself by making them into cupcake serving sizes instead of using a tube pan. If you choose to use a 10-inch tube pan, just double the recipe below and make sure that the pan is greased and floured well. Make sure not to mistaken a bundt cake pan for a tube pan! A bundt cake pan is too small so the batter will end up bubbling over, leaving you with a mess in the oven! Lastly, bake the 10-inch tube pan in a preheated 325 degrees F oven for 1 hour and 20 minutes. To spruce this up a bit, I ended up glazing these babies with a maple syrup glaze. Super simple, just put a cup of confectioner's sugar into a bowl and add a little bit of maple syrup at a time to get it to a glaze consistency! If you want to go a more traditional route, serve the pound cake with whipped cream (from scratch of course) and fresh strawberries and blueberries! You can definitely make these into a coffee cake by using all-purpose flour to make it more dense and add a crumble in the middle of the batter and on top of the batter. I used a whisk for the whole entire process so that it would come out a bit dense like pound cake. If you use a mixer of any kind, it will create a lighter texture due to the air being whipped into the batter. Happy baking!

Yields: 16 cupcake sized servings

Ingredients:
1 stick of unsalted butter, room temperature
1 1/2 cups granulated sugar
1/2 cup sour cream
Pinch of salt
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 1/2 cups cake flour
3 large eggs, room temperature
1 1/2 tsp. vanilla extract

Directions:
1. Preheat the oven to 350 degrees F. Line cupcake pans with liners.

2. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated.

3. Sift the salt, baking soda, cake flour, and ground cinnamon together in a separate bowl.

4. Add the dry ingredients into the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and fill each cupcake liner a little over 1/2 full with batter. Bake for 20 minutes.

5. Allow the cupcakes to fully cool before putting the glaze on if you are using the glaze!