Tender and moist, this pound cake cupcakes recipe solely calls for five substances. They’re straightforward to make, but so buttery and flavorful!
Topped with recent whipped cream and berries, they’re an ideal summer season cupcake.
I really like an excellent 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 I discovered a butter pound cake recipe in an outdated cookbook and determined to adapt it to make little cupcakes.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 fantastic as I had hoped! For those who love a dense, moist cupcake with tender crumb, that is the proper recipe for you.
The unique recipe known 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’ll be able to simply use the vanilla when you want.
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 return 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 fully.
- 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 manner, they’re merely scrumptious!
PRO TIPS:
- For finest outcomes, your butter and eggs have to be at room temperature!
- Ensure your cupcakes are fully cool earlier than frosting, or the cream will soften.
- To assist your cream whip up quicker 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 an alternative of the vanilla.
- As an alternative of candy whipped cream, you’ll be able to high the cupcakes with cream cheese frosting, chocolate frosting, or any frosting of your selecting.
MORE CUPCAKE RECIPES:
Yield: 10 cupcakes
Pound Cake Cupcakes
Moist and buttery cupcakes topped with recent whipped cream and berries. A lightweight cupcake good for summer season!
Prep Time
10 minutes
Cook dinner Time
22 minutes
Complete Time
32 minutes
Components
Cupcakes:
- 1/2 cup salted butter, softened to room temperature
- 1 cup granulated sugar
- 3 massive eggs, room temperature
- 1 tsp vanilla extract (I like to make use of half almond extract)
- 1 cup all goal flour (4.8 oz)
Whipped Cream Frosting:
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Directions
- Deliver your substances to room temperature. Line a muffin pan with 10 cupcake liners. Preheat your oven to 350 levels.
- In a big bowl, beat the butter and sugar at medium velocity with an electrical mixer for 2-3 minutes, or until pale yellow and creamy.
- Beat the extract and eggs in one after the other, scraping the edges of the bowl with a spatula.
- Add half of the flour and beat on low velocity. Stir within the final half of the flour.
- Spoon batter evenly into the paper liners.
- Bake at 350° for 20-20 minutes, or set within the center. Let cool within the pan for 10 minutes, then switch to a wire rack to chill fully.
- For frosting, chill your bowl and beaters within the freezer for five minutes. Then beat the cream till stiff peaks kind. Beat within the powdered sugar and vanilla.
- Switch the whipped cream to a piping bag and pipe onto the cooled cupcakes. If desired, high with recent berries.
Notes
-For finest outcomes, make certain your substances are at room temperature!
Really useful Merchandise
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Vitamin Data:
Yield:
10
Serving Dimension:
1
Quantity Per Serving:
Energy: 299Complete Fats: 17gSaturated Fats: 10gTrans Fats: 1gUnsaturated Fats: 6gLdl cholesterol: 100mgSodium: 100mgCarbohydrates: 33gFiber: 0gSugar: 23gProtein: 4g
Topped with purple and blue berries, wouldn’t these pound cake cupcakes be good for the fourth of July?