pound cake cupcake recipe

Written ByJenny Smyth Posted on
pound cake cupcake recipe
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The Best pound cake cupcake recipe

I’m so excited to share with you my favorite pound cake cupcake recipe. This recipe has been a staple in our household for years, and I just can’t get enough of it.

The first time I made it, I was hooked – the moist texture, the subtle sweetness, and the perfect crumb made me a believer. My kids love helping me in the kitchen, and this recipe is always a hit with them.

They can’t get enough of the taste and smell of freshly baked cupcakes. As for me, I love how versatile this recipe is – it’s perfect for everyday snacking or special occasions like birthdays and holidays.

Plus, it’s incredibly easy to make and requires minimal ingredients, making it a great option for busy weeknights or last-minute gatherings. And let’s not forget about the health benefits – pound cake is made with wholesome ingredients like butter, sugar, eggs, and flour, making it a relatively guilt-free treat compared to many other baked goods.

But don’t just take my word for it – try making these delicious cupcakes for yourself and see what you think! The best part is that they’re incredibly easy to customize with different flavors and toppings, so feel free to get creative and make them your own.

Classic Pound Cake Cupcakes

Classic Pound Cake Cupcakes

4.7 from 1169 votes

These pound cake cupcakes are dense, buttery, and moist with a tender crumb. They capture the rich flavor of traditional pound cake in a convenient cupcake form.

Prep Time15 mins
Cook Time22 mins
Resting Time0 mins
Total Time37 mins
Servings: 12Cuisine: InternationalCalories: 310 kcal

🥘Ingredients

For the Cupcakes

1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup whole milk, room temperature

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Line a 12-cup muffin tin with paper cupcake liners and set aside.
3In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
4The mixture should look pale and have a creamy texture.
5Add the eggs one at a time, beating well after each addition until fully incorporated.
6Stir in the vanilla extract until just combined.
7In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
8Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
9Mix on low speed until just combined, being careful not to overmix.
10Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
11Bake in the preheated oven for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a cupcake comes out clean.
12Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.
13Serve at room temperature or store in an airtight container for up to 3 days.

🔧Equipment

12-cup muffin tin
Paper cupcake liners
Electric mixer
Mixing bowls
Measuring cups and spoons
Spatula
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 310 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 115mg🧂Sodium: 200mg🌾Total Carbs: 34g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 5g

📝Notes

For best results, ensure all ingredients are at room temperature before starting. You can add lemon zest or almond extract for a flavor variation. These cupcakes are also delicious with a simple glaze made from powdered sugar and milk.

Watch Video Of How Classic Pound Cake Cupcakes Works

These pound cake cupcakes are truly a delight – moist, flavorful, and perfect for any occasion.

I love how versatile they are – whether you’re serving them at home or taking them to a party or potluck, they’re sure to be a hit.

And don’t worry about storing them; they keep beautifully at room temperature or frozen for later use.

❓ Frequently Asked Questions About Pound Cake Cupcakes

1. What is the difference between pound cake and regular cake?

Pound cake is a type of cake that originated in Europe and is characterized by its dense, moist texture and subtle sweetness. Unlike regular cake, which often uses baking powder or baking soda as leavening agents, pound cake relies on the natural rise of butter and eggs to give it its light and airy texture.

2. How do I ensure my pound cake cupcakes are evenly baked?

To ensure that your cupcakes are evenly baked, make sure to fill the cupcake liners about 2/3 full of batter. This will give them room to rise without overflowing the liners. Also, keep an eye on their baking time – you want them to be lightly golden on top when they’re done.

3. Can I substitute the butter in this recipe with a different fat source?

Yes, you can substitute the butter in this recipe with other fat sources like coconut oil or avocado oil. However, keep in mind that using a different fat source may affect the flavor and texture of your cupcakes slightly.

4. How do I store leftover pound cake cupcakes?

You can store leftover pound cake cupcakes at room temperature in an airtight container for up to 3 days or freeze them for up to 2 months. When storing at room temperature, make sure they’re completely cool before sealing them in a container to prevent moisture from accumulating.

5. Can I frost these cupcakes with a traditional buttercream frosting?

Yes, you can frost these cupcakes with a traditional buttercream frosting if you prefer a sweeter flavor profile.

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