Cupcake Friday: Pound Cake Cupcakes

There are a few different food and drink items that when casually mentioned bring up a flood of memories, good memories.  Pound cake is one of them.  Have any of you tried the frozen Sara Lee pound cake?  Sara Lee pound cake and chocolate fondue. One of the staples of my family get-togethers.  Although my memory of pound cake isn't of making it from scratch I think it still counts.

So today's recipe is for a Pound Cake Cupcake from cupcakerecipces.com


Ingredients:

3 cups all purpose flour
2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
2 cups softened, not melted, butter
1/2 cup 2% milk
2 teaspoon vanilla


Directions:

Combine all of your dry ingredients in a large mixing bowl. Add butter, milk, and vanilla to the dry ingredients. Stir until just mixed then mix at medium speed for about 4 minutes. Scrape bowl.

Add eggs one at a time and mix on low speed for 30 seconds after each egg. Once all eggs are in the batter, mix at medium speed for 1 minute. Batter will be thick and fluffy.

Preheat oven to 350 degrees. Spoon batter into cupcake liners until 1/2 full. If you fill them any more, you risk having a mess in your oven.

Bake your cupcakes for 20 minutes or until a cake tester, or toothpick, inserted into the center of the cupcakes comes out clean.

Cool your pound cake cupcakes completely in the cupcake pans. Store in an airtight container.