I made cup cakes using a Cream Cheese Pound Cake recipe for the Gilmore Park Church community kitchen Christmas potluck. We always celebrate the last meeting of the year with a potluck party. We love to share what we learn from the kitchen in this time of celebration.
I made the Cream Cheese Pound Cake in cup cake form for easy sharing in a potluck party and also it takes shorter time to bake. In addition, I do not have a 4-quart tube pan as in the original recipe.
This is indeed a very rich cake. I love the nicely balance of sweet and salty taste of the cake. I find that portion control in very crucial during the holiday season. You can still enjoy the holiday food you love but just watch the portion size.
- 1 1/2 cups butter, softened (no substitution)
- 1 (8 oz) package cream cheese, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 1 1/2 teaspoons vanilla (or almond extract)
- 3 cups all-purpose flour
- 2 teaspoons salt
Click on the link below for the instructions.
Preheat the oven to 350F. Generously grease two 8″ x 4″ loaf pans, or a 4-quart tube pan or line 3 large muffin pans with 36 paper baking cups).
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OOO! I’m going to have to try this!
What about the baking temperature?
Hi Kim, the temperature is 350F and it’s stated at the beginning of the instruction section.
I’ve tried 2 times, one time in muffin tray and one time in cake tin, both also failed. The cake is risen. What could be the reason?
Sorry, should be “not risen”…
Hi Stephanie, sorry for the late reply as I’m kind of confused by your initial question. I must say that this cake does not rise a lot because there is no leavening in it (like baking soda or baking powder). The texture is still light and not as dense as muffin. Pound cake’s texture is more denser than chiffon cake or sponge cake.
Thanks for your reply. My 1st attempt in muffin tray, the cake rise initially then collapse later. The 2nd attempt which completely not risen at all and it is very damp and hard. My friend told me she was able to make it rise. Is there anything I need to take note on the beating part? (eg. speed, time, etc.) Or can I substitute the plain flour to self-rising flour?
Hi Stephanie, I have no problem baking it in muffin tin. I have not try baking in a cake pan though.
I suspect that your first attempt failure is due to over beating, especially the part where you add in the flour. You can try folding in the flour by hand instead of using the machine to mix in the flour.
I guess, you can substitute the all-purpose flour with self rising flour for better rising effect. I wish you success in your next attempt.
Awww, I’m so going to make this! It looks so rich .. do you think it helps to lighten the taste by adding some lemon rind?
Can i reduce the sugar into 2 cups..? how many aunce /gram for the 1 cup sugar that you use for this cupcakes?
Hi haya, this recipe yields 2 loaves of cake, so it’s not really too sweet. But if you want to try, you have to reduce the salt too to balance the taste.