Go Back
–+ servings
Lemon Almond Pound Cake Cupcakes

Lemon Almond Pound Cake Cupcakes for Effortless Spring Joy

Enjoy delightful Lemon Almond Pound Cake Cupcakes that add a vibrant touch to any gathering this spring.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour or cake flour for fluffier texture
  • 1 cups granulated sugar or coconut sugar for healthier option
  • 1 tsp baking powder ensure it's fresh
  • 2 large eggs room temperature for better mixing
  • 0.5 cups unsalted butter softened
  • 0.5 cups milk or almond/oat milk as dairy-free substitute
  • 1 tbsp lemon zest adjust to taste
  • 1 tsp almond extract can substitute with vanilla extract
For the Frosting
  • 8 oz cream cheese at room temperature
  • 2 cups powdered sugar adjust for consistency
  • 2 tbsp lemon juice fresh-squeezed preferred
  • 1 drop pastel food coloring use sparingly
For the Decorations
  • 1 cup mini chocolate eggs for festive decoration
  • 0.5 cup colorful sprinkles spring colors recommended

Equipment

  • Muffin tins
  • Mixing bowls
  • piping bag
  • Hand Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line muffin tins with cupcake liners.
  2. In a bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
  3. Add 2 large eggs one at a time, along with 1 tsp of almond extract, mixing well.
  4. In another bowl, whisk together 1.5 cups of all-purpose flour, 1 tsp of baking powder, and a pinch of salt. Gradually add to the wet mixture alternating with ½ cup of milk.
  5. Scoop the batter into the lined muffin tins, filling each about 2/3 full. Bake for 18-20 minutes.
  6. Cool in the pan for 5 minutes, then transfer to a wire rack.
  7. For the frosting, beat together 8 oz of softened cream cheese, 2 cups of powdered sugar, and 2 tbsp of fresh lemon juice until smooth.
  8. Frost cooled cupcakes, then decorate with sprinkles or mini chocolate eggs.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use room temperature ingredients for best results. Bake in advance for deeper flavors.

Tried this recipe?

Let us know how it was!