Food and Recipes Desserts Cakes Cupcakes Pound Cake Cupcakes Be the first to rate & review! Rich and buttery pound cake cupcakes are perfect for potlucks—no slicing required. By Kimberly Holland Kimberly Holland Kimberly Holland is a writer and editor with 17 years of experience in food, lifestyle, travel, and health content. She is an Associate Editorial Director for Southern Living. Southern Living's editorial guidelines Published on March 6, 2025 Save Rate PRINT Share Close Photo: Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser Active Time: 50 mins Total Time: 1 hr 45 mins Yield: 2 dozen Jump to recipe Pound cake might seem like one dessert that is far too heavy and rich to lend itself to the cupcake treatment, but we are here to tell you that's simply not true. Yes, these pound cake cupcakes boast a dense, velvety crumb, but they still manage to be light and bouncy, like any good pound cake would be. The buttery cake is amply perfumed with vanilla, with almond extract providing a subtle yet present supporting note. They’re crowned with a luscious cream cheese whipped cream. A bit of lemon zest in the topping provides a hint of citrus zestiness. A few fresh berries pressed on the top make for the most precious presentation. Learn how to make pound cake cupcakes, and surprise friends and family with this new way to make an old-fashioned favorite. Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser Editor's Note: This recipe was developed by Tricia Manzanero Stuedeman; the introduction and recipe tips were written by Kimberly Holland. Cook Mode (Keep screen awake) Ingredients Cupcakes: 1 1/4 cups (10 oz.) unsalted butter, softened 2 oz. cream cheese, softened (about 1/4 cup) 2 cups granulated sugar 5 large eggs, at room temperature 2 tsp. vanilla extract 1/2 tsp. almond extract 2 1/2 cups (about 10 5/8 oz.) all-purpose flour 3/4 tsp. table salt 1/2 cup whole milk, at room temperature Cream Cheese Whipped Cream: 6 oz. cream cheese, softened (about 3/4 cup) 2/3 cup granulated sugar 2 cups heavy whipping cream, divided 1 tsp. grated lemon zest (from 1 medium lemon) 1/2 tsp. vanilla extract Fresh berries, for garnish Directions Preheat oven to 350°F. Line 2 (12-cup) muffin trays with paper liners; set aside. Prepare the Cupcakes: Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 1 minute, stopping to scrape down sides as needed. Add sugar; beat on medium speed until light and fluffy, 4 to 5 minutes. With mixer on low, add eggs, one at a time, beating until combined after each addition, about 1 to 2 minutes total. Beat in vanilla and almond extract until combined, about 5 to 10 seconds. (Mixture may look slightly broken; batter will come together.) Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser Whisk together flour and salt in a medium bowl. With mixer on low, add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until combined, about 2 to 3 minutes. Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser Divide batter evenly among prepared wells (about 5 tablespoons each). Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser Bake in preheated oven until a wooden pick inserted in centers comes out clean, 18 to 22 minutes. Let cool in tray 10 minutes. Remove from tray and let cool completely on a wire rack, about 30 minutes. Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser Prepare the Cream Cheese Whipped Cream: Beat cream cheese with a stand mixer fitted with a whisk attachment on medium speed until smooth and creamy, about 1 minute. Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser Add sugar; beat on medium speed until combined, about 1 minute. Add 1/2 cup of the cream; beat on medium-low speed until well combined and sugar is slightly dissolved, about 1 minute, stopping to scrape down sides as needed. With mixer on low, gradually add lemon zest, vanilla, and remaining 1 1/2 cups cream. Increase speed to medium and beat until stiff peaks form, about 2 minutes. (Do not overmix.) Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser Pipe or spread Cream Cheese Whipped Cream over cooled Cupcakes as desired. Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser Garnish with berries, if desired. Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser Recipe Tips From The Southern Living Test Kitchen The whipped cream topping can be made the day before you plan to serve the cupcakes. Refrigerate it in an airtight container, and gently stir or re-whip as needed before using.Although they are best the day they are baked, these cupcakes can be baked, cooled, and stored at room temperature in an airtight container for finishing the next day.Using a kitchen scale can make dividing up your batter easier and more efficient. Determine the full weight of your batter, then divide evenly by 24 (for two dozen cupcakes).A cookie scoop can also be a helpful tool for helping to more cleanly and efficiently divide your batter. You can sub orange zest for the lemon zest. However, consider using half the amount of orange zest as its more potent than lemon.The pound cake is kind of a clean slate for you to play around. Skip the almond extract if you’re not a fan, add some favorite spices, add some citrus zest. Make it your own! Rate It Print