Pound Cake Cupcakes with Lemon Buttercream Frosting


Pound cake cupcakes ~ Black Fox Homestead.com

This not a healthy recipe.  I’m just going to come right out and say that.

There is no organic raw cane sugar, no whole whole grain flour or honey to comfort your conscience while eating these.

For best results have all ingredients at room temperature

For best results have all ingredients at room temperature

But if you’ve read my philosophy about the food that comes from my kitchen you will know that we do love to celebrate, and on those occasions, I use the white stuff.  When I prepared these for a family gathering, it was just such an occasion and they were well worth the splurge.

If you’ve prepared pound cake before, then you know that you will get the best results if you bring the eggs and butter to room temperature, beat your butter until fluffy, gradually add your sugar, and then beat well after the addition of each egg.

This recipe calls for cake flour, and I only had part of the amount so I just used sifted white flour for the rest.  It worked just fine. I also ran out of cupcake liners for a small amount of batter left so I baked those few without.  The texture for them was superior (in my opinion) to those baked in the liners, so if you are preparing these for yourself, or an informal gathering, that might be something to consider.

Pound Cake

3 c cake flour

1/4 t salt

1 c unsalted butter at room temperature

3 c sugar

7 large eggs at room temperature

1 c whipping cream

1 T vanilla extract (yes that is one tablespoon, it isn’t a typo)

Sift flour and salt into a medium bowl and set aside.  Using a stand mixer, or handheld electric mixer, beat butter until fluffy.  Gradually add sugar, beating until mixture is well blended, about 5 minutes.

Add eggs, one at a time, beating until just combined after each addition.  Turn off mixer, and, using a rubber spatula, fold in flour mixture in 3 additions; alternately with the cream in 2 additions, beginning and ending with the flour.  Mix in vanilla.

Use an ice cream scoop to fill the cupcake liners with batter

Use an ice cream scoop to fill the cupcake liners with batter

Line a muffin tin with paper cupcake liners and fill about 2/3 full with the batter.  Bake in a 350 degree oven for 25-30 min. or until the cakes are springy to the touch.  The tops will be somewhat sticky.

Cool on a wire rack and frost with the Lemon Buttercream Frosting.

Makes about 3 dozen cupcakes.



Lemon Buttercream Frosting

3 c powdered sugar

3 T fresh lemon juice

zest of one lemon

1 1/4 c butter, softened

1/2 t vanilla

Beat butter, lemon juice, zest, and vanilla until fluffy.  Gradually add powdered sugar.

Pound Cake Cupcakes ~ Black Fox Homestead.com

The original frosting recipe was found HERE Betty Crocker.com

The recipe for the cupcakes was adapted from this favorite cookbook:


The Self Sufficient HomeAcre

Find this post and others like it linked to: Full Plate Thursday, Foodie Friday, On The Menu Monday, The Creative HomeAcre Hop, The HomeAcre Hop, Comfort Food,

Print Friendly


Pound Cake Cupcakes with Lemon Buttercream Frosting — 9 Comments

  1. Fantastic recipe! The icing looks so thick and creamy-good. Thanks for joining Bandwidth and I at Foodie Friday. P.S. I love the picture of your boots in your header.

  2. Your Cupcakes look delicious and sure wish I had one right now! Thank you very much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon,
    Miz Helen

  3. Pingback: The Creative HomeAcre Hop #12 & Soap Giveaway! » The Self Sufficient HomeAcre