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Pound Cake Cupcake Recipe

These pound cake cupcakes are the ultimate treat for a party or just for fun.  They are moist and dense, just like my grandma's original pound cakes only smaller.  You can eat these cupcakes by themselves or top with fresh fruit and whipped cream for a very refreshing dessert.  These cupcakes also freeze well.  You should place the cooled cupcakes on a cookie tray, cover loosely with plastic wrap then place in freezer until completely frozen.  Move the cupcakes into freezer safe bags and they will keep up to 3 months.  Since they are frozen separately, you can just thaw what you need at any one time for instant homemade treats.

Ingredients

• 3 cups all purpose flour
• 2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 6 large eggs
• 2 cups softened, not melted, butter
• 1/2 cup 2% milk
• 2 teaspoon vanilla

Pound Cake Cupcake Recipe Directions

Combine all of your dry ingredients in a large mixing bowl.  Add butter, milk, and vanilla to the dry ingredients.  Stir until just mixed then mix at medium speed for about 4 minutes.  Scrape bowl. 

Add eggs one at a time and mix on low speed for 30 seconds after each egg.  Once all eggs are in the batter, mix at medium speed for 1 minute.  Batter will be thick and fluffy.

Preheat oven to 350 degrees.  Spoon batter into cupcake liners until 1/2 full.  If you fill them any more, you risk having a mess in your oven.

Bake your cupcakes for 20 minutes or until a cake tester, or toothpick, inserted into the center of the cupcakes comes out clean.

Cool your pound cake cupcakes completely in the cupcake pans.  Store in an airtight container.

cupcake Tip:

If it turns out that you have an empty well in your cupcake pan, fill it with water.  This will help keep the pan at an even baking temperature for the other cupcakes.

cupcake Tip:

It is best to have 3 or 4 of the 12 well cupcake pans for this recipe since you have to cool the cupcakes completely in the pans.  If you only have 2 pans, try cutting the recipe in half.
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