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Pound Cake Cupcakes are a perfect excuse to eat cupcakes for breakfast. Light, buttery pound cake topped with the berries of your choice and smothered in a lot more than a dollop of homemade whipped cream.

Pound Cake Cupcakes

Light, buttery pound cake topped with the berries of your choice and smothered in a lot more than a dollop of homemade whipped cream. A perfect excuse to eat cupcakes for breakfast.
Course Breakfast, Dessert
Total Time 1 hour
Servings 12
Calories 298kcal
Author Tracy


Pound Cake Cupcakes

  • 1 cup (100g) sifted cake flour
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter room temperature
  • 1 cup (200g) superfine sugar*
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup heavy cream

Whipped Cream

  • 1 1/2 cups heavy cream
  • 1 tablespoon 1 1/2 teaspoon granulated sugar
  • 1/2 teaspoon vanilla optional


  • 1 1/2 cups berries of your choice


Pound Cake Cupcakes

  • Line your cupcake pan. Do not preheat your oven.
  • Using two large bowls, sift together salt and flour and then return flour mixture to sifter and sift once more.
  • In a stand mixer (or with a hand-held electric mixer), with the paddle attachment, on medium-high speed, beat softened butter and sugar until visibly lightened in color, about 3 minutes.
  • Scrape down the sides and bottom and add the eggs one at a time, beating after each. Add the vanilla and beat until incorporated.
  • Scrape sides and bottom and with the mixer on low, add half of the flour, mixing until combined.
  • Add all of the cream and then the rest of the flour. Mixing well after each.
  • Scrape sides and bottom and beat on medium-high speed for 4 minutes until batter is smooth.
  • Fill cupcake cups 2/3 of the way full and tap tray on the counter a couple of times to remove any air bubbles. This should make exactly 12 cupcakes.
  • Place into a cold oven and set to 350°F. Bake for 20-27 minutes (depending on how fast your oven heats up), until golden and a cake tester inserted into the center comes out mostly clean.

Whipped Cream

  • If making by hand, place your (preferably) metal bowl and whisk in the freezer for about 15 minutes until they are very cold. Once chilled, remove bowl and add cream, sugar, and vanilla. Go to town whisking until soft peaks form.
  • If making in a stand mixer, using the whisk attachment, beat heavy cream, sugar, and vanilla on medium-high speed until cream reaches desired consistency, about 3-5 minutes.


  • Spoon a thin layer of whipped cream over the center of your cupcakes. Place berries over the top and then spread a generous spoonful of whipped cream over the berries.
  • Garnish with one more berry and serve.


*Superfine sugar, AKA caster sugar is NOT powdered sugar. It is sugar with finer granules than regular granulated sugar and can usually be found in your grocery store's baking aisle in a box or can be ordered from Amazon. If you don't have superfine sugar, you can easily make your own by running regular granulated sugar through your blender or food processor for about 30 seconds.
Assembled cupcakes should keep in an air-tight container in the fridge for up to 24 hours. Plain cupcakes will stay fresh in an air-tight container on the counter for 2-3 days, though the tops become slightly fragile (prone to cracking and crumbling) as the cupcakes dry out.


Calories: 298kcal