Pound cake is a popular dessert for its dense flavor and fruity toppings. It’s typically served alongside coffee or tea and often topped with berries and whipped cream.
But have you ever thought of converting pound cakes into cupcakes? That’s right, a portable pound cake version with the same rich and satisfying taste.
Luckily, you found this post. Let me teach you how to make pound cake cupcakes!
Yes, you can transform your pound cake recipe into cupcakes. Just imagine sweet little cupcakes with all the summer flavors of pound cakes.
Regular pound cakes got their name from the measure of ingredients used for them—one pound of flour, eggs, butter, and sugar.
That said, the cupcake still uses these same primary ingredients. Although, you no longer need a pound of each to make these treats.
Thankfully, making these cupcakes from scratch is easy. It’s a recipe that even newbie bakers and cooks can follow and make at home.
Let me show you how.
Here are the ingredients you need to make pound cake cupcakes:
- 1 cup of sifted cake flour
- 1/3 cup of unsalted butter (room temperature)
- 1 cup of superfine sugar
- 1/3 cup of heavy cream
- One teaspoon of vanilla extract
- Two large eggs (room temperature)
Here are the kitchen equipment you’ll need to prepare:
- Mixing bowls
- Electric mixer
- Measuring spoons
- Measuring cups
- Cupcake pans
- Cupcake liners
- Non-stick cooking spray
- Large spoon
Follow these steps to bake pound cake cupcakes:
First, grease your cupcake pan with non-stick cooking spray. Then, line the cupcake pan with cupcake liners and set aside.
Don’t preheat the oven.
Take two large bowls and start sifting the salt and flour together. After the first sifting, gather the flour-salt mixture and sift it for the second time.
Set the sifted flour-salt blend aside.
Using your electric mixer, beat the butter and sugar together using medium-high speed. Do this step for three minutes until the mixture turns light in color.
Scrape the side and bottom of your mixing bowl. Afterward, beat in your eggs one at a time before adding the vanilla extract.
Scrape the sides and bottom of your mixing bowl a second time. Once done, add half of the flour-salt blend you set aside earlier and mix well with the electric mixer on low speed.
Once you have a consistently-beaten mixture, add the cream and the remaining flour. Rescrape the side and bottom of the mixing bowl before beating it on medium speed for four minutes.
Take your cupcake cups, set them on a tray, and start filling them with batter. But don’t fill them all the way—each cup should only be two-thirds full.
After filling, tap your tray a few times to remove any air bubbles.
Finally, place the tray inside the oven and set it to 350 degrees Fahrenheit. Let the cupcakes bake for 20 to 27 minutes until they turn golden.
Of course, if you want an authentic pound cake cupcake, you’ll need whipped cream and fruit toppings to go with it.
Fortunately, preparing the whipped cream is easy, too!
Beat sugar, vanilla, and heavy cream in a bowl using an electric mixer set on medium speed. Do this step for three to five minutes until you get a consistent cream.
Then, using a spoon, spread a thin layer of whipped cream over your cupcakes. Sprinkle your fruit toppings on top before placing a generous amount of whipped cream.
Garnish the cupcakes with fruit toppings and serve!
You may be planning on making these cupcakes ahead of time. So, how do you store them?
Allow the cupcakes to cool before transferring them to a closed container. Keep them in the refrigerator until you’re ready to enjoy them.
Isn’t it great? The deliciousness of the all-time favorite pound cakes in cupcake form.
And with the guide above, you can now make your version of these tasty treats. Now you won’t need an excuse to eat cupcakes for breakfast.
Serve it to your friends and family, and enjoy!
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.