Cream Cheese Pound Cake Cupcakes

3 sticks unsalted butter, softened
1 8-oz. package cream cheese, softened (for about two hours outside refrigerator)
3 cups sugar
6 large eggs
2 cups sorghum flour
1 cup arrowroot starch
1 and 1/2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons vanilla

Prepare 24 muffin tins and one 8” x 4” loaf pan (or other small pan). You can either grease the pans or use liners for the tins; both work well. Remove oven rack as needed to accommodate pans. Preheat oven to 325 degrees.

Using a stand mixer, combine softened butter and cream cheese. When incorporated, beat in sugar for 4-5 minutes, until fluffy. Beat in each egg. Then, beat in vanilla. In a separate bowl, whisk sorghum flour, arrowroot starch, xanthan gum, and salt. Add to bowl and mix on low until blended.

Using an ice cream scoop with a mechanism for removing the dough (or using a small measuring scoop), place one scoop per cupcake. Do not overfill! Place remaining batter in the small loaf pan.

Bake at 325 degrees for 35 to 40 minutes. When done, edges will be lightly browned but tops will look light and might appear to be undercooked; test with a toothpick, which should come out clean. Do not use a convection oven as the temperature will be too low to cook the cakes properly.

Cool slightly, then remove from pans. Freeze or eat within one day (as they get stale quickly). Yield: 24 cupcakes and one small loaf.

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