The original recipe came from here. Credit where credit is due.
• 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
Pound Cake Cupcake Recipe 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.
I didn't want a whole bunch of cupcakes, so I halved the recipe. I knew from the look (ok and the taste) of the batter that they would be yummy. And they turned out great!! I found that 1/4 cup (or 2 scoops with my 2T scoop) of batter for each muffin cup was perfect. I baked for 17 minutes. Try these. They really are great!