Looking for more cupcake recipes? You might also like my Brooklyn Blackout Cupcakes, S’mores Cupcakes, and Small-batch Vanilla Cupcakes! There’s a great local brunch buffet place in my home town. A few years ago, they started serving cupcakes alongside their waffles and pancakes. Not pastries or glazed muffins, full on chocolate and vanilla buttercream cupcakes like you’d eat at a birthday party. It offended me greatly at the time for reasons still I cannot name (though it doesn’t stop me from eating a bite of one every time), so it is hilarious (and the height of hypocrisy) that today, February 29, in the year of our Lord 2016, I’m posting a recipe called “Cupcakes for Breakfast.”
To be fair, I feel like fruit and whipped cream over pound cake cupcakes is a little more breakfast appropriate than chocolate cupcakes with sprinkles, but to each his own. And you don’t have to eat these for breakfast. They are delicious any time of day, but when I was thinking about situations in which I’d serve them, aside from sun-drenched afternoon tea parties, all roads kept leading back to brunch. And what a brunch that would be. These cupcakes are a real treat. Soft, with a dense crumb on the inside and ever so slightly crisp on the outside. When you add the sweet tartness of the berries and the richness of the whipped cream, you’ll know you are starting your day off right. See Also: Small-batch Lemon Pound Cake I usually like to post sweet recipes on Fridays, but this recipe is being posted on a Monday because we are going to be using these pound cake cupcakes a couple times over the next few weeks as part of a four-recipe cupcake series that starts on Friday. Keep an eye open for that first post, I’m excited for you to see it! (Update: Those posts are now all live! Go check out my Tagalong Cupcakes and Samoa Cupcakes which both use these pound cake cupcakes as a base.)
More Sweet Breakfast Recipes
The Best Cinnamon Toast Small-batch Cinnamon Rolls Pancakes for One White Chocolate Mocha
Nutritional Information Poundcake Recipe Adapted From: Epicurious Small-batch Instructions: To halve this recipe, just remember that 1/2 of 1/3 cup is equal to 2 tablespoons and 2 teaspoons. Freezer Instructions: Cupcakes can be individually wrapped in foil and frozen together in an air-tight container for up to 2 months, though tops may become slightly crumbly. To defrost, unwrap and allow to come to room temperature on a wire rack (so the bottom doesn’t become soggy) for about an hour. I don’t love to freeze whipped cream for use on baked goods, but if you have leftovers, you can freeze the excess in dollops to put in coffee and hot chocolate.
