Vanilla Pound Cake Cupcakes

by Beth on September 13, 2010

Okay I’ll admit it–I’ve fallen a bit behind. I baked these cupcakes all the way back in August and I’m just now sharing them with you. You know how it goes–life, a vacation, and a ridiculously large wedding cake sometimes get in the way of a good thing.

happy birthday papers

But if that thing is good enough, you want to talk about it after the fact, so here I am. These cupcakes were ridiculous–like little pound cakes more than your standard yellow cupcake. They seriously just melted in your mouth. And any cake–cup or not–that can do that goes down as a winner in my book.

oh boy do I love my muffin scoop!

The other thing that makes these cupcakes worth remembering is that they were for a certain co-workers 30th birthday. She thought she was going to be all slick and get by with no one knowing about her birthday, but yeah, we’re more together than that! So she came in to find her cubicle strewn with streamers and big “30!” balloons all over her desk. Throw in the spread of fruit and the cupcakes, and I don’t think she was too bent up about turning 30 after all.

the beauty of the 1M tip

Vanilla Pound Cake Cupcakes
Adapted from King Arthur Flour

The bakers in the King Arthur Test Kitchen are officially my favorites. They’ve never failed me, and they’re stuff always rocks. Like this cake–who thought there could be such a different and delicious yellow cake out there? Especially one with an odd technique? Well here it is, thanks to my friends at KAF!


2 cups sugar
3 1/4 cups King Arthur Unbleached All-Purpose Flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup unsalted butter, soft
1 1/4 cups milk
2 teaspoons vanilla extract
4 large eggs


Preheat the oven to 350°F. Line muffin tins with paper.

In the bowl of a stand mixer, mix together the sugar, flour, baking powder, and salt. Add the butter and beat at low speed, until the mixture looks sandy. Combine the milk and vanilla and add. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl.

With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. Continue adding the eggs, scraping after each addition, until all 4 are added. Scrape the bowl once more, then beat at medium-high speed for 30 more seconds.

Scoop by heaping 1/4-cupfuls into the prepared muffin tins. Bake 23 to 25 minutes.

I iced with my very fun 1M tip from Wilton–always a good way to make cupcakes look extra special!

happy birthday deborah!

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Brie Baked in Phyllo
May 9, 2011 at 1:11 pm
Philadelphia Style Vanilla Ice Cream
July 8, 2011 at 6:58 am
Wendi @ Bon Appetit Hon September 13, 2010 at 8:40 am

Beth, are there people who really don’t want cake and frosting on their birthday? If so, I’m more than happy to take their share of treats.

Elizabeth September 13, 2010 at 9:02 am

Those look delicious! And what an interesting way to make the batter, you are right. I gotta start checking out the KAF site when I need a baked good recipe!

Beth September 13, 2010 at 9:21 am

Wendi–I think it was more she didn’t want to acknowledge the big 3-0. She seemed pretty happy about the cupcakes!

Wendi @ Bon Appetit Hon September 13, 2010 at 9:22 am

Ok, that’s better. Because I wouldn’t be able to fathom not liking birthday cake.

Jessica @ bake me away! September 13, 2010 at 3:13 pm

I love KAF! And wow, I’m imagining all the possibilities there are with these cupcakes. You sure made them look cute!

Biz September 13, 2010 at 3:34 pm

Yep – more insulin worthy cupcakes! I need to check out some of King Arthur’s recipes!

Hope you had a great weekend!

Jen September 13, 2010 at 9:13 pm

I wish I turned 30 in your office! My husband would love these and his birthday is Thursday. Hmmm….

PJ Hamel September 14, 2010 at 12:29 pm

Beth, thanks for your kind words – it’s a killer recipe, isn’t it? And you made the cupcakes look SO cute! I’ve never made that pound cake into cupcakes – food for thought. Hmmm, whose birthday is next? : ) PJ Hamel, King Arthur Flour baker/bloger

Melinda September 14, 2010 at 1:49 pm

They look so good and pretty as usual. I am very behind too on my posts, so I totally understand.

Tracy September 16, 2010 at 4:04 pm

These look divine! I usually go for vanilla frosting, but these look SO good with the chocolate! Yum!

Beth September 16, 2010 at 8:06 pm

Tracy–the chocolate on these is amazing! Definitely worth breaking a trend for!

Robin March 11, 2011 at 9:12 pm

I just made these this afternoon for a bridal shower I am hosting this weekend. Oh my word, these are amazing! I may never use cake mix again!!! Thanks so much!

Beth March 11, 2011 at 9:21 pm

Robin–I’m glad they worked out so well!

Daile February 29, 2012 at 12:19 pm

To me they just turned out like good cupcakes, but not spectacular, and not much like pound cake. When I think pound cake I think dense, which doesn’t match these in my mind.
I did the “heaping 1/4 cup” and it was too much batter. I should have followed my gut and not put so much in.
Thanks for the recipe to try.

Aakshi March 4, 2012 at 12:39 pm

I made these cupcakes yesterday and I needed them for Monday. I frosted them with my signature sugar free frosting, but now they are cold and on the harder side. Is there a way to warm them up without burning them? And I am willing to refrost them afterwards. Thanks!

maxine March 11, 2012 at 3:06 pm

These cupcakes came out so amazing! I am always looking for new ways to make a yellow cake and this one is my new fave! Anyone looking for an incredible cupcake, try these out. So incredible!

Michael @ BlueberryChuckle June 10, 2012 at 11:44 am

Those look Awesome. I’m thinking Vanilla frosting with Sliced strawberries on top!

Hali June 18, 2012 at 11:42 am

These are fantastic! A pound cake but still light and fluffy enough to be a good cupcake. Thanks so much!

Megan August 6, 2012 at 12:27 am

I planned to make these for my daughters birthday at the end of this month so I decided to do a trial run to be sure they tasted good. Well I just did the trial run tonight and they are divine, melt in your mouth goodness! They are delicious!!! 4 out of 4 people here tonight to test loved them!!! Of course the birthday girl tested them as well and loved them! Definitely a hit that is for sure!!!

CeCe November 9, 2012 at 5:21 pm

How many cupcakes does this recipe make? Thanks.

Beth November 14, 2012 at 6:34 am

About 24! :-)

Sandy Avvari February 8, 2013 at 7:12 pm

I cut the recipe and half and baked 12 cupcakes….they were terrific! Simple, tasty and easy to make. Thanks!

Teresa :) November 13, 2013 at 1:51 pm

Ok so truly the bombeness cupcakes I used vanilla frosting :) used two years in a row for my
daughters graduation parties individually wrapped yummyness!!!
Can u help me figure out recipe for same pound cake recipe only chocolate
I thot about halfing flour and using cocoa n it’s place also I want to add
coffee to make it more mocha’ish…also do u have any
ideas on what changes I should make for them to last longer in a
refrigerator dessert case :) love ur blogs!!

Monique Eden January 23, 2014 at 10:52 pm

Hi Beth. I will def try them tomorrow. Now if I want to convert this recipe into an 8″ cake, do you know if the fluffiness and moist part will be the same?
Thank you!!

Andrea D February 13, 2014 at 6:41 pm

I just made these for my kids Valentine’s Day party at school. Yummy. I almost don’t want to send them in tomorrow. I know they won’t totally appreciate the real butter, good vanilla, or the love that went into them (the kids helped me), but I certainly feel accomplished and good about what I am giving them.

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