If you’ve ever craved a dessert that’s dense yet light at the same time, these Pound Cake Cupcakes are just what you need. Each bite offers a delightful combination of moistness and flavor that makes them irresistible. They are perfect for any occasion, whether it’s a birthday party, afternoon tea, or simply a sweet treat for yourself.
These cupcakes are incredibly versatile. You can enjoy them plain, dusted with powdered sugar, or topped with your favorite frosting for an extra touch of sweetness. The beauty of this recipe lies in its simplicity, allowing the rich buttery taste of the pound cake to shine through.
Delicious Pound Cake Cupcakes for Every Occasion
These Pound Cake Cupcakes are light and fluffy, yet rich and satisfying. They are perfect for serving at gatherings or enjoying with a cup of coffee. The taste is buttery, with a hint of vanilla, making them an instant favorite.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Powdered sugar for dusting or frosting of your choice (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
- Combine Mixtures: Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar or frost as desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 12 cupcakes
- Calories: 200kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 29g
