Homemade Pound Cake Cupcakes

Homemade Pound Cake Cupcakes are a delight if you love a good pound cake recipe. They are dense and rich and simple to make and decorate. These cupcakes are adorned with whipped cream and fresh berries for an anytime summer treat!

Think Fourth of July with these wonderful berries colors or Canada Day using just red berries. For more summer cupcake ideas try our delicious Strawberry Shortcake Cupcakes or Grapefruit Cupcakes.

Cupcakes are an easy portable item that can be taken to any gathering, BBQ, or picnic for summer events or any time of the year for that matter.

I love a cupcake as it is just the right amount of cake per topping and it doesn’t feel like it is a huge dessert after a big dinner. They also are great for brunch, lunch, or afternoon tea too.

Picture perfect are these sweet cupcakes with all the wonderful flavors of fresh berries in the summer!! You want to reach right in and grab that cupcake, don’t you?

What is Pound Cake? How is it Different from other Cakes?

Pound cake got the name from including a pound of each of its main ingredients, flour, butter, eggs, and sugar. A pound cake is richer than most other cakes and is denser too. It is perfect for little cupcakes with whipped cream topping and fresh berries.

Most other cakes are fluffier than a pound cake as the ratio of ingredients is different. Pound cakes are rich with simple ingredients and taste similar to a yellow cake but have a much denser crumb and more of an intense buttery finish.

Pound cake was born probably around the early 1700’s but as time went on so did changes to the recipe for pound cake. Sour cream pound cake has also become popular where you replace some of the butter with sour cream giving the batter a lighter more tangy flavor.

What are in Homemade Pound Cake Cupcakes?

Very simple ingredients go into Pound Cake Cupcakes. You probably have them all in the house already. Just grab some fresh berries, go with what looks the best, and then some real whipped cream.

How To Make Homemade Pound Cake Cupcakes

Very simple steps go into making these little cupcakes. You will have these baked up in no time flat. Let me show you how!

Preheat the oven to 350F. Line a muffin tray with 10 paper liners. I like to keep them plain white so they don’t interfere with the simplicity of these cupcakes but you can use whatever you like.

Cream together the butter, sugar, and vanilla in a large bowl of a stand mixer or using an electric mixer until light and fluffy. Add the eggs and beat until smooth. Gradually add the flour, baking powder, and salt, and beat until combined, being careful not to over-mix.

Divide the batter between the 10 lined muffin wells. Bake until the cupcakes are golden and a toothpick inserted in the center comes out clean, about 15 to 20 minutes.

Let the cupcakes cool for 10 minutes in the pan and then remove from pans and transfer them to a wire rack to cool completely.

If desired, once they’re cool top each cupcake with whipped cream and a few fresh berries.

That is it, simple as can be yet they are so impressive looking too. I prefer the whipped cream topping than a really sweet icing for these cupcakes.

How to Store Pound Cake Cupcakes

To keep your cupcakes freshest, don’t decorate all of them if you are aren’t going to need them right away. Store in an airtight container in the fridge for up to 5 days.

If you do have decorated cupcakes leftover they will keep for 1-2 days refrigerated and covered.

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Homemade Pound Cake Cupcakes

Yield: 10 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These Homemade Pound Cake Cupcakes are dense, rich and easy to make. The recipe provides a small batch of 10 that can be easily doubled or tripled to give you any amount of cupcakes you need. Decorate easily with whipped cream and fresh berries for a perfect summer treat!

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Ingredients

Cupcakes

• 8 tablespoons unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Topping Ideas

• Whipped cream
• Fresh berries

Instructions

Preheat the oven to 350F. Line a muffin tray with 10 paper liners.

Cream together the butter, sugar, and vanilla in a large bowl. Add the eggs and beat until smooth. Add the flour, baking powder, and salt, and beat until combined, being careful not to over-mix.

Divide the batter between the 10 lined muffin wells. Bake until the cupcakes are golden and a toothpick inserted in the center comes out clean, about 15 to 20 minutes.

Let the cupcakes cool for 10 minutes in the pan and then transfer them to a wire rack to finish cooling.

If desired, once they’re cool top each cupcake with whipped cream and a few fresh berries.

Notes

NOTES

Store leftovers in an airtight container in the fridge for up to 5 days.

For more information, plus tips and tricks read our helpful post.

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  Wilton Perfect Results Premium Non-Stick Bakeware Standard Muffin and Cupcake Pan, 12-Cup Baking Pan
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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 209Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 118mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 3g

Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.