Pound Cake Cupcakes
Moist and buttery cupcakes topped with fresh whipped cream and berries. A light cupcake perfect for summer!
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
-For best results, make sure your ingredients are at room temperature!
Nutrition
Serving: 1gCalories: 297kcalCarbohydrates: 33gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 94mgSodium: 97mgPotassium: 53mgFiber: 0.3gSugar: 24gVitamin A: 618IUVitamin C: 0.1mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!