Best 3 Pound Cake Cupcakes Recipes

POUND CAKE CUPCAKES

Pound Cake Cupcakes image

An easy, yummy, pound cake in cupcake form. I got this recipe out of a Southern Living magazine and modified it a little. Enjoy!

Provided by BrandyA

Categories Desserts Cakes Pound Cake Recipes

Time 35m

Yield 24

Number Of Ingredients 9

Ingredients

½ cup unsalted butter, softened
½ (8 ounce) package cream cheese, softened
2 cups white sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 (8 ounce) carton sour cream

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Beat butter and cream cheese together until creamy; add sugar and beat until fluffy. Add eggs one at a time, beating until each one is blended. Stir in vanilla extract.
Combine flour, baking powder, and baking soda in a separate bowl. Gradually add to the butter mixture, alternating with sour cream, beating until blended.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 24 minutes.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 29.3 g, Cholesterol 50.5 mg, Fat 8.4 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 5 g, Sodium 77.9 mg, Sugar 16.8 g

VANILLA POUND CAKE

Vanilla Pound Cake image

How sweet it is-pound cake from scratch in three simple steps! We've added vanilla to our recipe for an extra hint of flavor!

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h15m

Number Of Ingredients 6

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

Nutrition Facts : Calories 450 g, Fat 26 g, Protein 7 g

5-FLAVOR (POUND CAKE) CUPCAKES

5-Flavor (Pound Cake) Cupcakes image

Found this in the book "Cupcakes!" by Lynn Koolish and am waiting for an excuse to make them! I find the idea of the 6 flavor glaze enticing.

Provided by Rachie P

Categories Dessert

Time 50m

Yield 2-3 dozen, 24 serving(s)

Number Of Ingredients 20

Ingredients

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs, beaten, at room temperature
3 cups flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon coconut, flavor
1 teaspoon rum, flavor
1 teaspoon butter flavor extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup sugar
1/2 cup water
1 teaspoon coconut
1 teaspoon rum
1 teaspoon butter
1 teaspoon lemon extract
1 teaspoon vanilla
1 teaspoon almond extract

Steps:

Preheat oven to 325.
Cream butter, shortening, and sugar until light and fluffy.
Beat eggs until they are lemon colored, add to the butter mixture.
Combine flour and baking powder, add to the creamed mixture alternately with milk.
Stir in flavorings. Beat on high spead 1 minute.
Line muffin pans with paper baking cups and fill 2/3 full. Tap pan a few times to remove air bubbles.
Bake at 325 for 20 minutes.
Make Glaze:.
Combine ingredients in heavy saucepan. Bring to a boil, stirring until sugar is melted.
Pour half of glaze over the cupcakes while they are still in the pan, then the other half after they are removed.