Bite-Size Sour Cream-Pound Cake Cupcakes (Basic Cupcake Batter)

I followed the recipe to the letter. The "cupcakes" are more like muffins than cupcakes. They're too dense! I don't like serving frosting covered muffins! How I wish I would have read the reviews first. I just wasted good food. The only thing I can appreciate is the Buttercream recipe that was attached.

These do NOT taste like pound cake. I prepared this recipe for a gathering with friends and was very disappointed in the bland flavor. I topped with a pineapple buttercream frosting which kicked up the taste a little. If you're looking for pound cake, this is not the recipe for you.

I made these last night. Made one batch and two flavours...first mocha latte with double shot icing...and the second plain white with buttercream icing flavoured with coconut and coloured pink. Both are amazing tastes... The coffee flavoured icing is definitely a great taste. This was a practise run at the recipe as I want to make these for a baby shower. I will make two other flavours next time, probably lemon, and chocolate. I'm also considering just white cupcakes with the flavoured icings decorated. I had the butter, cream cheese, and eggs at room temperature and everything blended nicely. I would have no hesitation serving these to guests. I think the secret ingredient in the batter and icing is using cream cheese...I like the texture. I got 36 mini cupcakes from one recipe.

The stellar reviews are very surprising. I agree that the cake part is mediocre at best. The frostings are amazing and so creative. I may try to play with the recipe or save my time and just ditch it and find a 5 star review recipe.

I used this recipe to salvage a very sad homemade pumpkin cheesecake, crumbling up the remainder and then adding the proportionate amounts of butter, flour, sugar, eggs and leavening. I had to increase the recipe to accommodate all of the cream cheese, and ended up with a ton of little cupcakes as a result, but they've frozen well and are quite tasty, especially with the cream cheese frosting. Presumably the only difference from making these completely from scratch was the addition of the pumpkin (from the cheesecake) and a few spices...So while not reviewing this recipe directly, I would say that this is one to keep on-hand and use again.

I did not like these at all. They are dense and dry and more like a muffin. I made two batches so it definitely wasn't a mess- up or baking too long. Unfortunately I made them for my daughter's birthday and they weren't at all what I would have liked and they weren't even good enough that I would make them again for any reason.

I'm sorry to add a negative review of this recipe. I was so sure I'd love them. The thing is, they aren't like poundcake. When I looked at the recipe again after making them, I could see that there isn't near enough butter for it to be a poundcake. If you want a poundcake-consistency cupcake, look for a recipe with more butter.

These were seriously outstanding! (I've been eating healthy lately, and I keep trying lightened up versions of baked goods, and I have to say, nothing can substitute for a real cupcake!) I did use reduced fat cream cheese and sour cream, but they were still came out moist, yet light and delicious! Topped with the Ultimate Vanilla Buttercream - will definitely make again. Although the recipe calls for making 6 dozen mini-cupcakes, it makes about 24 standard/regular size ones.

It seems like everyone loves this recipe. I tried it recently for a shower and although I can't say I hated it, I can think of a lots of other cupcakes I'd prefer over this one. I've never made a cupcake I didn't like but this one comes pretty close.

Made 24 perfect full-size cupcakes - topped with almond buttercream frosting. Keeper!

I'm really disappointed with this recipe. After all of the great reviews I figured it had to be great......but it is not at all! It's mediocre at best and I will not be making these again.

These were fantastic and so easy to make! I used reduced fat cream cheese and sour cream and I don't think it made any difference, they were still moist and fluffy. I cut the recipe in half and it made 12 good size cupcakes. Will definately be making again!

Just made these and I do not know if there will be any left for our family dinner tomorrow! You want to pick one up every time you walk past them. They are a hit with every family member. I cannot wait to try all the different versions.

Loved these! I made full-sized citrus cupcakes and turned them into individual shortcakes, served in ramekins with oranges and fresh mint syrup.

This is one of the best. I also used lime juice in place of the orange for a keylime cupcake and frosting. They freeze extremely well, even with frosting.

I tried the citrus and regular ones - both came out wonderfully. They're dense enough to hold up to the toppings without being too dense. I loved the grapefruit glaze. It was pretty subtle. The Cappuccino were the most flavor-packed in my opinion and went over well. The orange and caramel chocolate recipes turned out well, too.

I made the salted caramel cupcakes today and Yum!! Deliciousness! The frosting reminds me of the sweet/salty taste of kettle corn.I never would've thought of putting salt in the frosting, but it totally enhances the flavors.I will definitely be making these again.

I made this for a baby shower (the original recipe and the citrus orange and grapefruit ones), and they were wonderful! Got lots of compliments! I also used the pretty wrappers from bakeitpretty.com and they were perfect!

I made this recipe for a SuperBowl party and it was a big hit! It made 6.5 dozen cupcakes. I made one half with the standard batter and added lemon extract instead of vanilla to the basic buttercream recipe. For the second half, I made the mocha latte version with the double shot latte buttercream. They were so moist and the perfect size to just grab a bite of yummyness.

I made these cupcakes for a little girl's birthday. I loved them, and everybody fought over the them down to the last one! I switched the icing recipes though. I just did buttercream. They were a big hit. I going to make them again for Valentine's day!!!! The only set back was that they were a little dry but that is fixable.