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HomeArts/LeisurePound Cake Takes Cupcakes to the Next Level

Pound Cake Takes Cupcakes to the Next Level

Martha White®Nashville, TN – Cupcakes are fun to bake and serve year round, but these all-time favorite treats are the perfect choice for spring celebrations. From school activities to wedding receptions, cupcakes can be as fun or fancy as you need them to be.

If you are ready to take your cupcakes to the next level and surprise your guests with a truly delectable, dense buttery cupcake, this recipe is sure to solidify your reputation as a baking star.

Raspberry Almond Pound Cake Cupcakes
Raspberry Almond Pound Cake Cupcakes

Pound cakes have been the standard of cake excellence for years, so why not bake them into cupcakes? Raspberry Almond Pound Cake Cupcakes are rich with butter and cream cheese, creating a dense moist cupcake that will have everyone talking for days.

“For a special occasion cupcake, we’ve added almond extract and topped with Raspberry Buttercream Frosting,” says the Martha White® baking expert Linda Carman. “But you will love this recipe so much, you’ll want to use it topped with all your favorite frostings. Feel free to substitute other flavors of extract for almond, if you prefer.”

For more recipes and tips, visit www.marthawhite.com and click on “recipes” and “cook’s corner.” Join the Martha White community at www.Facebook.com/MarthaWhiteBaking.

Raspberry Almond Pound Cake Cupcakes


Crisco® Original No-Stick Cooking Spray
1 cup butter, softened
1 (8 oz.) package cream cheese
2 1/2 cups granulated sugar
4 large eggs
3/4 teaspoon almond extract
3 cups Martha White® All-Purpose Flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk


1/2 cup butter, softened
3 cups powdered sugar
1 to 2 tablespoons milk
3 tablespoons Smucker’s® Raspberry Jam
Fresh raspberries, optional


1. Heat oven to 350°F. Lightly spray 24 muffin cups with no-stick cooking spray or line with paper baking cups. Beat 1 cup butter and cream cheese at medium-high speed of electric mixer until creamy. Beat granulated sugar until light and fluffy. Add eggs, 1 at a time, beating well at medium speed after each addition. Scrape bowl occasionally. Beat in extract.

2. Whisk together flour, baking powder and salt. Add flour mixture to butter mixture alternately with 2/3 cup milk on low speed, beating well after each addition. Scrape bowl occasionally. Fill muffin cups 3/4 full. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes. Gently loosen edges with small knife. Remove from pan to cooling rack. Cool completely.

3. Beat 1/2 cup butter in medium bowl with electric mixer at medium speed until creamy. Beat in powdered sugar, 1 tablespoon milk and raspberry jam at low speed. Beat on high until light and fluffy. Add milk 1 teaspoon at a time until desired consistency. Spread cupcake with frosting. Garnish with fresh raspberries, if desired.

Makes 24 cupcakes

Crisco and Smucker’s are registered trademarks of The J.M. Smucker Company.


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