When I want classic, moist cupcakes, I’m reaching for this pound cake cupcakes recipe every time.
Pound cake is the epitome of nostalgia for me. It makes me feel like a kid every time I eat a slice of that dense, delightful cake or smell its rich, buttery aroma. I think of my great grandmothers and the way their kitchens smelled, filled with the smell of slow food and classic desserts. Both of them, as all self-respecting women of their time, made a mean pound cake. Following in their footsteps, I call upon my pound cake cupcakes recipe quite often.
I find it versatile, able to stand up to any frosting or topping, and it produces a wonderfully moist cupcake. I make a vanilla bean version, as well as a lemon variation with blueberry balsamic reduction that’s almost otherworldly. SO good! I especially like this particular pound cake cupcakes recipe because it still maintains some delicacy, and it is perfect without a single thing added to it. Truly, I have to be careful when I make these babies because they taste amazing every step of the way, from batter to finished cupcake. Being the selfless person that I am, I’m always willing to swipe a taste from a rubber spatula or mixing bowl, you know, for quality control.
They’re Practically Perfect In Every Way!
These are especially good because of two words: cream cheese. Using cream cheese as a central ingredient makes EVERYTHING taste better. Making sure everything gets the proper amount of mixing in the bowl is also key to to this recipe producing wonderful, moist cupcakes, so follow closely to the method in the instructions. Give this recipe a try and top it with some fresh strawberries and a little dollop of unsweetened whipped cream the first time. You’ll probably find it’s all you need for a perfect summer (or ANY season) treat.