Easy Pound Cake Cupcakes Recipe

Tender and moist, this pound cake cupcakes recipe solely calls for five components. They’re simple to make, but so buttery and flavorful!

Topped with recent whipped cream and berries, they’re an ideal summer time cupcake.

I like a great pound cake, however cupcakes are a lot simpler to serve at a celebration or potluck. I discovered a butter pound cake recipe in an outdated cookbook and determined to adapt it to make little cupcakes.

Fortunately, the outcomes have been simply as great as I had hoped! Should you love a dense, moist cupcake with tender crumb, that is the right recipe for you.

The unique recipe referred to as for vanilla extract, however I used half almond extract in my cupcakes as a result of I’m obsessive about it. It provides a nutty sweetness that’s simply so yummy. However you possibly can simply use the vanilla in the event you choose.

I topped the cupcakes with whipped cream, blueberries, and strawberries. Recent raspberries or blackberries would even be scrumptious.

HOW TO MAKE POUND CAKE CUPCAKES

PREP – After permitting your butter and eggs to come back to room temperature, preheat your oven to 350° and line a cupcake pan with 10 liners.

BATTER – Cream butter and sugar for 2-3 minutes with a mixer till pale yellow. Beat the eggs in one after the other and add the vanilla. Beat in half the flour, then stir within the remaining flour.

BAKE – Divide batter between the muffin cups. Bake at 350° for 20-22 minutes.

COOL – Let the cupcakes cool for 10 minutes within the pan, then switch to a wire rack to chill utterly.

FROST – Whip the cream till stiff peaks kind. Beat within the powdered sugar and vanilla. Pipe or unfold onto the cupcakes.

You’ll be able to serve them as is, or high them with recent berries like I did. Both method, they’re merely scrumptious!

PRO TIPS:

For greatest outcomes, your butter and eggs have to be at room temperature!

Ensure your cupcakes are utterly cool earlier than frosting, or the cream will soften.

To assist your cream whip up sooner and fluffier, freeze the bowl and beaters for 5-10 minutes earlier than you pour the cream into the bowl.

VARIATIONS:

For a recent citrus taste, use lemon zest or lemon extract as a substitute of the vanilla.

As a substitute of candy whipped cream, you possibly can high the cupcakes with cream cheese frosting, chocolate frosting, or any frosting of your selecting.

MORE CUPCAKE RECIPES:

Topped with crimson and blue berries, wouldn’t these pound cake cupcakes be excellent for the fourth of July?