Pound Cake Cupcakes

Rich, buttery, and perfectly portioned — a classic pound cake in cupcake form.

383 3 minutes read

These rich, moist little treats have captured the hearts (and taste buds) of dessert lovers everywhere, thanks to their dense yet soft crumb and deeply buttery flavour.

Whether you’ve enjoyed pound cake before or are just discovering its simple elegance, this guide will help you recreate the classic flavour in a fun, single-serve format.

Why Pound Cake Cupcakes are So Irresistible;

What makes Pound Cake Cupcakes so beloved is their perfect balance of buttery richness and moist, tender texture.

The combination of simple, high-quality ingredients — butter, sugar, eggs, and flour — creates a flavour profile that’s both comforting and indulgent.

Best of all, they’re easy to make and naturally portioned, making them ideal for parties, afternoon treats, or elegant desserts.

Whether you’re serving them at a brunch, packing them for a picnic, or dressing them up for a special occasion, Pound Cake Cupcakes are guaranteed to be a hit.

Preheat oven to 325°F (163°C) — a slightly lower temperature ensures a gentler bake, which is key to achieving that dense pound cake texture without drying them out.

Line a 12-cup muffin tin with paper cupcake liners. You can lightly spray liners with baking spray if desired for easy release. In a medium bowl, whisk together: 1 1/2 cups all-purpose flour, 1/4 teaspoon baking powder and 1/4 teaspoon salt.

Whisking aerates the flour slightly and evenly distributes the salt and leavening, which helps ensure a uniform crumb. In a large mixing bowl, beat 1 cup softened unsalted butter on medium speed for about 1 minute, until smooth and creamy.

Gradually add 1 1/4 cups sugar, continuing to beat for 3–4 minutes until the mixture is light in colour and fluffy in texture. Proper creaming incorporates air into the batter, essential for a fine, tender crumb despite the density of pound cake.

Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed to ensure full incorporation. Stir in 2 teaspoons vanilla extract. Room-temperature eggs will emulsify better into the creamed butter mixture, ensuring a smooth batter without curdling.

With your mixer on low speed, add the dry ingredients in three additions, alternating with 2 tablespoons milk (start and finish with flour). Mix just until combined after each addition. Do not overmix at this stage.

Overmixing can develop gluten, resulting in a tough cake. You want to stop as soon as no streaks of flour remain. Using an ice cream scoop or large spoon, divide the batter evenly among the 12 prepared cups, filling each about 3/4 full.

Bake at 325°F (163°C) for 22–25 minutes, rotating the pan halfway through baking for even results. The cupcakes are done when they are golden on top and a toothpick inserted into the centre comes out clean or with just a few moist crumbs.

Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or glazing.

Expert Tips for Perfect Pound Cake Cupcakes:

Use room-temperature ingredients: This ensures smooth blending and better texture.
Cream butter and sugar thoroughly: This is key for an airy structure.
Don’t overbake: They should be just set and golden. Pound cake is dense but should never be dry.
Portion evenly: This ensures uniform baking.

Make-Ahead & Storage Tips:

Make-Ahead: Bake up to 1 day in advance; store at room temp in an airtight container.

Short-Term: Store airtight at room temperature for 3 days.

Long-Term: Freeze unfrosted cupcakes, wrapped tightly, for up to 2 months. Thaw at room temperature before serving.

Variations & Customisations:

Flavour Twists:

Add 1 tsp finely grated lemon or orange zest for a bright citrus flavour.
Substitute 1 tsp almond extract for 1 tsp vanilla extract for a nutty flavour.

Glazes and Finishes:

Classic powdered sugar dusting
Lemon glaze: 1 cup powdered sugar + 2–3 tbsp lemon juice, whisked until pourable
Simple vanilla glaze: 1 cup powdered sugar + 1 tbsp milk + 1/2 tsp vanilla extract

Serving & Presentation Ideas:

Plating: Arrange on a beautiful cake stand or rustic wooden board.

Accompaniments: Serve with fresh berries and whipped cream or a scoop of vanilla ice cream.

Special occasion: Wrap individually in clear cellophane bags with a ribbon — perfect as gifts or party favours.

These Pound Cake Cupcakes are a buttery, dense-yet-tender treat that honours the classic pound cake in portable form. Perfect plain, glazed, or simply dusted with sugar, they are an elegant yet easy dessert for any occasion.

Now that you have this detailed, foolproof guide, it’s time to preheat your oven, gather your ingredients, and enjoy the simple joy of baking a true classic — in cupcake form.