Bite Size Sour Cream Pound Cake Cupcakes
recipe from Lisa @ The Cutting Edge of Ordinary - original recipe from Southern Living
½ cup butter, softened (1 stick)
8 oz package cream cheese
2 cups sugar
4 large eggs
1 teaspoon vanilla
3 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 – 8oz container of sour cream

Oven to 350. Beat butter and cream cheese at medium speed with electric mixer until creamy. Beat in the sugar until light and fluffy. Add the eggs one at a time, beating until blended well after each addition. Stir in the vanilla.

Combine the flour, baking powder, baking soda and salt. Gradually add to the butter mixture, alternating with the sour cream, beating until blended. Spoon batter by rounded teaspoon into lightly greased mini muffin pans.

Bake for 13 to 15 minutes or until wooden toothpick inserted comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pan and cool completely (about 30 minutes)


For the Glaze:
1 cups semi or bittersweet chocolate,chopped
3 tbsp unsalted butter
1/8 cup light corn syrup
1 tsp vanilla extract

In a small saucepan combine the first 3 ingredients together over low heat until melted. Stir in vanilla. Dip the tops of the cooled cupcakes into the glaze.