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Pound Cake Cupcake Recipes From Scratch
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Pound Cake Cupcake Recipes From Scratch

Making pound cake cupcake recipes from scratch is an easy process. Keep in mind that pound cake cupcakes are dense and rich. Likewise, it is easy to bake and decorate. Moreover, you can frost your cupcakes with whipped cream and fresh berries. Because of that, it will be perfect for summertime picnics. 
Course: Dessert
Cuisine: American
Keyword: pound cake cupcake recipes from scratch, pound cake cupcakes recipe, pound cupcakes, poundcake cupcakes
Author: Cakedecorist

Equipment

  • Mixing bowls
  • Measuring cups
  • Measuring Spoons
  • Muffin pans or cupcake pans
  • Cupcake liners
  • Large Spoon
  • Non-stick cooking spray

Ingredients
  

  • 1/2 cup of softened unsalted butter
  • 1/2 package (8 ounces) of softened cream cheese
  • 2 cups of white sugar
  • Four pieces large eggs
  • 1 tsp of vanilla extract
  • 3 cups of all-purpose flour
  • 1 tsp of baking powder
  • 1/2 teaspoon of baking soda
  • One carton (8 ounces) of sour cream

CHANTILLY CREAM FROSTING

  • 2 cups cold heavy whipping cream
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions

  • Before anything else, preheat your oven to 350 degrees Fahrenheit. Then, grease your cupcake pans with a non-stick cooking spray. And line them with cupcake liners. After that, set aside.
  • Afterward, beat your butter and cream cheese using an electric mixer until it becomes creamy in a large mixing bowl. Then, add your sugar. And make sure to beat it again until it becomes fluffy. Next, gradually add your eggs. With that, ensure to add one at a time and beat it after each addition. After that, beat until it becomes well combined. Then, stir in your vanilla extract.
    1/2 cup of softened unsalted butter, 1/2 package (8 ounces) of softened cream cheese, 2 cups of white sugar, Four pieces large eggs, 1 tsp of vanilla extract
  • In a different mixing bowl, combine your flour, baking powder, and baking soda. After that, gradually pour your butter mixture and alternating it with your sour cream. And ensure to beat after each addition. Please whisk until well combined.
    3 cups of all-purpose flour, 1 tsp of baking powder
  • After that, take your prepared lined cupcake pans. And spoon your pound cake cupcake batter into your prepared cupcake cups. With that, ensure to fill each cupcake liner 2/3 full.
  • Finally, bake your cupcakes for twenty to twenty-four minutes. Or bake it until cooked thoroughly. Once cooked, allow them to cool so you can frost them later.

CHANTILLY CREAM FROSTING

  • First and foremost, prepare your electric mixer attached with a whisk attachment. Then, pour your cold heavy whipping cream inside a large bowl. And whisk at high speed using your electric mixer. 
  • Afterward, keep beating until it becomes thick. In addition to that, it does not collapse when you lift the whisk attachment. Or when you reach a medium peak.
  • When you reach the medium peak, add your sugar and vanilla. Then, give your chantilly cream a final short whisk until it reaches a stiff peak.

CUPCAKE ASSEMBLY

  • Prepare your cooled cupcakes. And frost them with your chantilly cream frosting. 
  • Then, add berries as a topping. As always, serve and enjoy!

Notes

For the pound cake cupcakes
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