Pound Cake Cupcakes

These rich and dense pound cake cupcakes are topped with whipped cream and fresh berries. They’re the perfect little portable desserts to bring to parties.

Why this recipe works

Pound cake is famous for being used in trifles, served alongside tea or coffee with a smear of jam or butter, or enjoyed with whipped cream and berries. But have you ever thought of making pound cake cupcakes? These divine little cupcakes are dense, moist, and so satisfying. They’re really quite simple to make too!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CUPCAKES – Using room temperature butter and eggs is important for the texture of these cupcakes. Allow them to sit at room temperature for 30 minutes before using. To help butter soften faster, slice it into cubes and separate it on a plate. You should be able to make a small indent in the butter, but your finger should not go “into” the butter.

How to Make Pound Cake Cupcakes

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 350F. Line a muffin tray with 10 paper liners.
2. With a hand mixer, cream together the butter, sugar, and vanilla in a large bowl. Add the eggs and beat until smooth.
3. Add the flour, baking powder, and salt. Beat until combined, being careful not to over-mix.
4. Divide the batter between the 10 lined muffin wells.
5. Bake until the cupcakes are golden and a toothpick inserted in the center comes out clean, about 15 to 20 minutes.
6. Let the cupcakes cool for 10 minutes in the pan and then transfer them to a wire rack to finish cooling.
7. If desired, once they’re cool top each cupcake with whipped cream and a few fresh berries.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Top your pound cake cupcakes with whipped cream and fresh summer berries like strawberries, blueberries, blackberries, and raspberries. It’s fun to dress up these cupcakes for the Fourth of July using red and blue berries. You could also try some grated citrus like orange or lemon zest on top of the whipped cream. If you’d like a little more color to the whipped cream, swirl some berry jam or lemon curd into it before adding to the cupcakes!

Alternatively, you can enjoy these cupcakes plain, sort of like your own mini pound cakes alongside a cup of coffee or tea.

More Cupcake Recipes

• S’mores Cupcakes
• Boston Cream Pie Cupcakes
• 3 Ingredient Apple Pie Cupcakes
• Chocolate Peanut Butter Cupcakes
• Raspberry White Chocolate Cupcakes
• Red Velvet Cupcakes

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Pound Cake Cupcakes

These pound cake cupcakes are dense, moist, and so satisfying. They're really quite simple to make too!

5 from 52 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 10 cupcakes

40 minutes mins

Calories: 200

Author: Amanda Davis

Ingredients

• ▢ 8 Tbsp unsalted butter 1 stick, softened at room temperature
• ▢ ¾ cup granulated sugar
• ▢ 1 tsp vanilla extract
• ▢ 2 large eggs at room temperature
• ▢ 1 cup all-purpose flour
• ▢ 1 tsp baking powder
• ▢ ¼ tsp salt

Topping Ideas

• ▢ whipped cream
• ▢ strawberries, blackberries, raspberries, blueberries

Things You’ll Need

• ▢
  Muffin pan
• ▢
  Hand mixer
• ▢
  Mixing bowls

Before You Begin

• Using room temperature butter and eggs is important for the texture of these cupcakes. Allow them to sit at room temperature for 30 minutes before using. To help butter soften faster, slice it into cubes and separate it on a plate. You should be able to make a small indent in the butter, but your finger should not go “into” the butter.

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. 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.

Nutrition

Serving: 1cupcake | Calories: 200cal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 74mg | Potassium: 71mg | Fiber: 1g | Sugar: 15g | Vitamin A: 334IU | Calcium: 28mg | Iron: 1mg

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