Cream cheese butter cake
These easy miniature cream cheese pound cakes only need 5 ingredients and about half an hour of time. They're light and fluffy and have no baking soda or baking powder!
Equipment
- Muffin tin
- Muffin tin liners (optional)
- Hand or stand mixer
Ingredients
- 1/2 cup (120g) salted butter, room temperature
- 4 oz (120g) full fat cream cheese, room temperature
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract (optional)
- 2 eggs, room temperature
- 1 cup (125g) all purpose flour
Instructions
- Preheat oven to 325°F and line 10 slots of a muffin tin.
- In a medium bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat together the butter and cream cheese on medium speed until well-incorporated, about 1 minute. Add the sugar, and cream together on medium-high speed for at least 3 minutes until light, pale, and fluffy. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and mix on medium speed until incorporated. Add the eggs one at a time, mixing on medium speed until just incorporated. Sift in the flour and mix until just incorporated. Be careful not to over-mix the eggs or the flour.
- Fill each muffin tin until it's about 3/4 full. Place in the oven and bake for 25 - 28 minutes until a toothpick inserted into the center comes out clean. Remove and let cool for a few minutes.
Notes
- Instead of salted butter, you can use unsalted butter and add 1/4 tsp of salt with the flour
- Make sure that the ingredients are at room temperature, as it helps them incorporate and ensures that the cakes will be light and fluffy