Homemade Pound Cake Cupcakes
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!
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.
Equipment
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.
Nutrition
Serving: 1Calories: 209kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 62mgSodium: 118mgFiber: 1gSugar: 16g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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