Pound Cake Cups Recipe – A Classic Cake in a Cute Cup Size
Pound cake cups are a mini version of the traditional pound cake, famous for their rich, buttery flavor and dense, moist texture.
Instead of a large loaf, these are baked in individual cups, making them perfect for serving at parties, events, or small gatherings.
Before beginning, make sure all your ingredients are at room temperature. This ensures the batter mixes properly, helping achieve the classic tight crumb texture that pound cakes are known for.
Ingredients List (With Alternatives)
| Ingredient | For 4 Servings | For 6 Servings | For 8 Servings | Alternatives |
|---|---|---|---|---|
| Unsalted butter | ½ cup | ¾ cup | 1 cup | Salted butter (omit extra salt) |
| Granulated sugar | 1 cup | 1 ½ cups | 2 cups | Brown sugar (for a deeper flavor) |
| Eggs | 2 large | 3 large | 4 large | – |
| All-purpose flour | 1 cup | 1 ½ cups | 2 cups | Cake flour for lighter texture |
| Baking powder | ½ tsp | ¾ tsp | 1 tsp | – |
| Salt | Pinch | Pinch | ⅛ tsp | – |
| Vanilla extract | 1 tsp | 1 ½ tsp | 2 tsp | Almond extract |
| Milk | ¼ cup | ⅓ cup | ½ cup | Buttermilk |
Cooking Instruments Needed
| Instrument | Alternative |
|---|---|
| Mixing bowls | Salad bowls |
| Hand or stand mixer | Whisk and elbow grease |
| Measuring cups | Kitchen scale |
| Paper baking cups | Ceramic ramekins |
| Baking tray | Muffin tray without liners |
| Oven | Convection oven |
How to Make Pound Cake Cups
Here’s the step-by-step guide to making rich and buttery pound cake cups:
Step 1: Preparing the Cups and Oven
Start by preheating your oven to 325°F (163°C). This lower baking temperature allows the pound cakes to bake slowly and evenly, developing a beautiful golden crust.
Place paper cups or ramekins on a baking tray.
Lightly grease them with butter or a baking spray if you are not using non-stick cups.
Step 2: Creaming the Butter and Sugar
In a large mixing bowl, add the unsalted butter and granulated sugar. Using a hand or stand mixer, beat them together on medium speed for about 4–5 minutes until the mixture is pale, fluffy, and creamy.
Proper creaming incorporates air, which helps the heavy batter rise slightly during baking without relying heavily on chemical leaveners.
Step 3: Adding the Eggs
Crack the eggs one at a time into the butter-sugar mixture, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
This gradual mixing helps maintain the emulsion and prevents the batter from splitting, ensuring a smooth and rich texture in the final cake.
Step 4: Sifting and Adding Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt.
Slowly add the sifted dry ingredients to the wet mixture in two parts, alternating with the milk.
Start with flour, then add milk, and finish with flour again. Mix gently on low speed or by hand just until no flour streaks remain. Avoid overmixing, as it can make the cake dense.
Step 5: Flavoring the Batter
Add vanilla extract and fold it gently into the batter. Vanilla balances the buttery flavor and enhances the overall taste. You can also try almond extract for a nutty twist.
Step 6: Filling the Cups
Spoon the batter into your prepared cups, filling each about two-thirds full. This gives the batter enough space to rise without overflowing.
Tap the tray lightly on the countertop to eliminate any large air pockets trapped in the batter.
Step 7: Baking
Place the tray in the center of the preheated oven. Bake for 25–30 minutes, depending on cup size.
After 25 minutes, insert a toothpick into the center of one cake; if it comes out clean or with just a few moist crumbs, the cakes are done.
Resist opening the oven door frequently, as this can cause the cakes to collapse.
Step 8: Cooling
Remove the tray from the oven and let the pound cake cups cool in the tray for about 10 minutes. Then carefully transfer them to a wire rack to cool completely.
Proper cooling helps set the structure and makes the cakes easier to remove from the cups if needed.
Serving and Decoration Ideas
- Powdered Sugar Dusting: Lightly dust cooled pound cake cups with powdered sugar for a classic finish.
- Fruit Toppings: Top with fresh berries or a slice of peach for an elegant, summery look.
- Glaze It: Drizzle a simple lemon or vanilla glaze over the top for added flavor and shine.
Variations to Try
- Lemon Pound Cake Cups: Add 1 tablespoon of fresh lemon zest and replace 2 tablespoons of milk with lemon juice. This gives a tangy twist while keeping the rich texture.
- Chocolate Chip Pound Cake Cups: Fold ½ cup of mini chocolate chips into the batter just before filling the cups.
- Spiced Pound Cake Cups: Mix ½ teaspoon cinnamon and ¼ teaspoon nutmeg into the flour for a warmly spiced version.
Each variation builds directly on the base recipe, requiring only small changes.
Storing Tips
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate if you live in a humid area; warm slightly before serving to refresh the texture.
- Pound cake cups also freeze well; wrap each individually and freeze for up to 1 month.
Common Mistakes, Solutions & Prevention
| Mistake | Problem Caused | How to Fix/Prevent |
|---|---|---|
| Cold butter | Batter won’t cream properly | Always use room-temperature butter |
| Overbaking | Dry, crumbly cake | Check for doneness at the minimum baking time |
| Skipping sifting | Dense, uneven texture | Always sift dry ingredients |
| Not alternating flour and milk | Lumpy batter | Alternate additions to maintain smoothness |
The History of Pound Cake
Pound cake originated in Europe, traditionally made with a pound each of flour, butter, sugar, and eggs.
It was prized for its simple ingredients and dense, moist crumb, becoming a symbol of home baking across generations.
Best Toppings for Pound Cake Cups
- Whipped Cream and Berries: Add a generous spoonful of lightly sweetened whipped cream and fresh berries.
- Caramel Drizzle: Warm caramel sauce complements the buttery flavor perfectly.
- Nut Crumble: Sprinkle crushed toasted pecans or almonds on top for a crunchy contrast.
Mini Pound Cake vs. Regular Pound Cake
Mini pound cake cups bake faster and are portion-controlled, making them perfect for events or gift boxes. Traditional pound cakes, while grand, often require careful slicing and longer baking times.
Let’s Bake Some Classics!
Pound cake cups offer the nostalgic, rich flavor of the original pound cake with the fun, convenience, and beauty of individual servings.
Whether you serve them plain, decorated, or customized with your favorite flavors, they are sure to be a hit at any gathering.
