Preheat oven to 350°.
Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Beat in sugar until light and fluffy.
Add eggs, 1 at a time, beating until blended after each addition.
Stir in vanilla and Bakery Emulsion.
Combine flour and next 3 ingredients.
Gradually add to butter mixture alternately with sour cream, beating until blended.
Spoon batter by rounded tablespoonfuls into paper lined mini muffin tins.
Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean.
Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).