Tender and moist, this pound cake cupcakes recipe only calls for 5 ingredients. They are easy to make, yet so buttery and flavorful!
Topped with fresh whipped cream and berries, they are a perfect summer cupcake.
I love a good pound cake, but cupcakes are so much easier to serve at a party or potluck. I found a butter pound cake recipe in an old cookbook and decided to adapt it to make little cupcakes.
Thankfully, the results were just as wonderful as I had hoped! If you love a dense, moist cupcake with tender crumb, this is the perfect recipe for you.
The original recipe called for vanilla extract, but I used half almond extract in my cupcakes because I’m obsessed with it. It adds a nutty sweetness that is just so yummy. But you can just use the vanilla if you prefer.
I topped the cupcakes with whipped cream, blueberries, and strawberries. Fresh raspberries or blackberries would also be delicious.
HOW TO MAKE POUND CAKE CUPCAKES
- PREP – After allowing your butter and eggs to come 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 until pale yellow.
Beat the eggs in one at a time and add the vanilla.
Beat in half the flour, then stir in 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 in the pan, then transfer to a wire rack to cool completely.
- FROST – Whip the cream until stiff peaks form. Beat in the powdered sugar and vanilla. Pipe or spread onto the cupcakes.
You can serve them as is, or top them with fresh berries like I did. Either way, they are simply delicious!
PRO TIPS:
- For best results, your butter and eggs must be at room temperature!
- Make sure your cupcakes are completely cool before frosting, or the cream will melt.
- To help your cream whip up faster and fluffier, freeze the bowl and beaters for 5-10 minutes before you pour the cream into the bowl.
VARIATIONS:
- For a fresh citrus flavor, use lemon zest or lemon extract instead of the vanilla.
- Instead of sweet whipped cream, you can top the cupcakes with cream cheese frosting, chocolate frosting, or any frosting of your choosing.
MORE CUPCAKE RECIPES:
- Coconut Cupcakes with Cream Cheese Frosting
- Peanut Butter Cupcakes
- Pistachio Pudding Cupcakes
- Butterscotch Cupcakes
- Strawberry Lemonade Cupcakes
Pound Cake Cupcakes
Ingredients
Cupcakes:
- ½ cup salted butter softened to room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract I like to use half almond extract
- 1 cup all purpose flour 4.8 oz
Whipped Cream Frosting:
- ¾ cup heavy cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Bring your ingredients to room temperature. Line a muffin pan with 10 cupcake liners. Preheat your oven to 350 degrees.
- In a large bowl, beat the butter and sugar at medium speed with an electric mixer for 2-3 minutes, or till pale yellow and creamy.
- Beat the extract and eggs in one at a time, scraping the sides of the bowl with a spatula.
- Add half of the flour and beat on low speed. Stir in the last half of the flour.
- Spoon batter evenly into the paper liners.
- Bake at 350° for 20-20 minutes, or set in the middle. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, chill your bowl and beaters in the freezer for 5 minutes. Then beat the cream until stiff peaks form. Beat in the powdered sugar and vanilla.
- Transfer the whipped cream to a piping bag and pipe onto the cooled cupcakes. If desired, top with fresh berries.
Notes
Nutrition
Topped with red and blue berries, wouldn’t these pound cake cupcakes be perfect for the fourth of July?
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent right to your inbox! Plus you’ll get new recipes from me every week!
Leave a Reply