How Long Do You Bake Pound Cake Cupcakes

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This mini pound cakes recipe is perfect for your mini Bundt cake pan or a loaf pan. Just similar my regular pound block recipe, these mini pound cakes are moist, flavorful, and wonderfully buttery. Plus, the addition of vanilla bean and raspberry icing is irresistible!

Mini pound cakes with raspberry icing and sprinkles

I have a mini Bundt pan obsession and after ane taste of these mini vanilla pound cakes, you'll understand why. Don't they look similar donuts?

Let's Talk Pound Block

Pound cake isn't my peak selection of desserts UNLESS information technology's done right. Pound block must exist 2 things: moist and flavorful. There'due south no worse dessert than dry pound cake. Having said that, I have a few pound cake recipes on my site and each is… you lot guessed it… moist and flavorful.

Nutella Swirl Pound Block
Cream Cheese Pound Block
Lemon Pound Cake
Dark-brown Butter Pound Block
Raspberry Swirl Pound Block

Raspberry swirl pound cake is my favorite and where I began today's mini pound cakes recipe.

Mini pound cake with raspberry icing and sprinkles on silver plate

Mini Pound Cake Ingredients

Mini pound cakes don't require a lot of ingredients, but the ratio of those ingredients is imperative.

An abundance of moisture and the pound block volition taste moisture.
Also much flour and the pound cake taste dry.
Besides many eggs and the pound cake will taste eggy.

Hither'southward the ratio that works best: two cups of flour, ane loving cup of sugar, 1 cup of butter, and 4 eggs. This yields a wonderfully counterbalanced pound cake. Add together sour cream for actress moisture, vanilla excerpt for season, and vanilla edible bean for even more flavor. (Homemade vanilla extract is fantastic in these!) Also, if you're craving information technology, almond excerpt tastes dandy too.

How to Brand Mini Pound Cakes

Like almost cake recipes, these mini pound cakes begin past creaming room temperature butter and saccharide together. This step guarantees a soft crumb. Next, add the eggs, sour cream, and vanilla. Lastly, mix in the dry ingredients. The cake batter is very thick, and so you lot know the end result will be perfectly dumbo. If you use the aforementioned mini Bundt pan I accept, you become almost eight-9 mini Bundt cakes. Mini Bundt pans differ in size, so the yield varies. Whichever pan y'all apply, fill each virtually ii/3 total.

If you don't have a mini Bundt pan, use a mini loaf pan. If you lot don't have a mini loaf pan, use a regular loaf pan. A full size Bundt cake pan is a little as well big. No matter which pan you lot use, one thing'due south certain: this pound cake is fabled. Super tight nibble, dense, extremely buttery and moist, and flecked with vanilla bean.

vanilla pound cake batter in mini bundt cake pan

I observe the fox to Bundt cakes, no matter which pan or size, is to REALLY grease the pan. Even if the pan is labeled as non-stick! I typically use a generous spray of nonstick spray.

Let'south Decorate!

These mini pound cakes are wonderful with a elementary dollop of whipped cream and some fresh berries. But you lot could also try a lemon icing, vanilla icing, chocolate ganache, or even ruby wine chocolate ganache for a corrupt treat.

Pinkish is the style to my heart and sprinkles speak to my soul, so FRESH raspberry icing and sprinkles is my topping of pick. I showed you this fresh raspberry icing with these raspberry almond buttermilk scones. This time I used a few more raspberries to produce a stronger flavor and darker color. I also used milk instead of cream, so that's why it's a niggling thinner here.

These mini cakes make me and so happy and I would love to know if you try them!

Description

These mini vanilla pound cakes have a super tight crumb and are dense, extremely buttery and moist, and flecked with vanilla edible bean. Top with fresh raspberry icing and sprinkles!

ane and 3/four cups (219g) all-purpose flour (spoon & leveled)
i/2 teaspoon blistering powder
1/2 teaspoon salt
i loving cup (2 sticks; 230g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
4 large eggs, at room temperature
ane/2 cup (120g) full-fatty sour cream, at room temperature
one and 1/2 teaspoons pure vanilla excerpt
seeds scraped from 1/2 of a vanilla bean
ane/2 teaspoon almond extract (optional only recommended!)

Fresh Raspberry Icing

1/two cup (85g) fresh raspberries
2 teaspoonsgranulated sugar
1 and 1/2 cups (180g) confectioners' sugar
1 Tablespoon (15ml) heavy cream or milk

Preheat the oven to 350°F (177°C) and generously grease a a mini Bundt cake pan (or another pan, run into note).
Make the mini cakes: Whisk the flour, blistering powder, and common salt together in a large basin. Prepare aside.
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on loftier speed until creamy, about two minutes. Scrape down the sides and upward the bottom of the bowl equally needed. With the mixer running on depression speed, add the eggs one at a fourth dimension, then add the sour cream, vanilla excerpt, vanilla bean, and almond extract (if using). Shell on medium-high speed until combined. Scrape down the sides and upwards the bottom of the bowl as needed. With the mixer running on depression speed, slowly add the dry ingredients. Vanquish everything just until incorporated. Practise not over-mix. Batter will be very creamy and thick with lots of vanilla edible bean specks.
Spoon batter into pan, filling each Bundt cake cavity 2/3 full. If you need to make a second batch, loosely cover the leftover batter and keep at room temperature until your pan is ready once more.
Broil for 20-25 minutes or until the cakes are lightly golden and spring back when lightly poked with your finger. Remove from the oven and allow to cool within the pan for 5 minutes. Carefully capsize the pan on the counter or wire rack. Requite the pan a petty shake so the cakes release. Allow Bundt cakes to cool completely on a wire rack before icing and serving.
Brand the icing: Toss the raspberries and granulated saccharide together. Vigorously stir to break upwards the raspberries. Allow to sit down for five minutes as the raspberries let out their juices. (You can also apply a pocket-size nutrient processor for this step.) Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices and removing the seeds. You lot'll have about 3 Tablespoons of juice. Whisk in the confectioners' sugar and heavy cream. Add together a little more confectioners' saccharide to thicken or more cream to thin, if desired. Drizzle over cooled pound cakes.
Cover and store leftover iced cakes at room temperature for 1-two days or in the refrigerator for up to v days.

Notes

Make Ahead and Freezing Instructions: You lot can make the mini pound cakes ahead of fourth dimension past freezing them. Bake, cool, wrap in aluminum foil, and place in a large Tupperware (that'southward what I do!). Let to thaw overnight in the refrigerator and bring to room temperature earlier icing and serving. Freeze well upwardly to three months.
Pans: If y'all don't accept a mini Bundt pan, y'all can use a mini loaf pan. If you don't have a mini loaf pan, you can use a regular nine×five-inch loaf pan. A total size Bundt cake pan is a little likewise large. The bake times and yields vary with the pan you lot employ. Make full the pans 2/3 total with concoction. If using a regular ix×v-inch loaf pan, fill with all of the batter (which is well-nigh 2/3 full anyway!). The suggested bake time in this recipe is for the Bundt cake pan that I own. When the cakes are lightly brown and spring dorsum when lightly poked with your finger, they are done. If you're using a 9×five-inch loaf pan, the broil fourth dimension is about 1 hour. Use a toothpick to examination for doneness. The cake is done when a toothpick inserted in the center comes out *by and large* clean with nix raw batter.
Vanilla Bean: If you don't have vanilla bean, simply leave it out and add another i/2 teaspoon of pure vanilla extract.
Room Temperature Ingredients: All refrigerated items should be at room temperature and then the batter mixes together easily and evenly. Read here for more than information. It really makes a difference!

Keywords: pound block

Source: https://sallysbakingaddiction.com/mini-vanilla-pound-cakes/

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