Lemon Pound Cupcakes for Two

by Heather on February 29, 2012

OK, here’s the deal.  I was going to post today about either kale salad or enchiladas, until I remembered…THIS IS OUR DUE DATE!!!!!!

Nope, still no baby yet, but I almost feel like this is his unofficial birthday.  I mean, the day’s still young y’all – he could still be the Leap Year baby we’ve thought him to be all along.  But I couldn’t let today go by without recognizing it birthday-style with some cupcakes.


Just can’t happen.


This recipe actually makes 3 cupcakes, which I figure means that everyone gets their own and then, since we all always want seconds of dessert, you get an extra to split.  If you’re feeling nice!

The best part about these cupcakes?  It makes 3 total cupcakes which means:

  • automatic portion control
  • you can make it all in one small bowl which means…
  • fewer dishes!
  • automatic portion control
  • you can spend as much time as you want decorating
  • automatic portion control
  • no leftovers to tempt you for breakfast in the morning (ahem…)
  • automatic portion control



Really though, pound cake in cupcake form is a thing of beauty.  Throw in a ton of lemon zest for LOTS of sunshine-y flavor and top with a thick, rich creamy cheese frosting and you’ll be wishing that the recipe was for more.  But really, it’s best to just make a batch at a time…unless you just love craving cupcakes first thing in the morning.  You know, whatevs.


  • 4 Tbsp butter, at room temperature
  • 1/4 cup + 1 Tbsp granulated sugar
  • 1 egg
  • 1/2 tsp vanilla
  • tiny pinch of salt
  • 1/4 tsp baking powder
  • 1/4 cup + 2 Tbsp all-purpose flour
  • zest from one lemon + 1 Tbsp of the juice

Preheat oven to 350.  In a bowl mix together the butter and sugar until light and fluffy.  Add in the egg and vanilla and mix until smooth.  Add the lemon juice and zest and mix until incorporated.  Slowly mix in the flour, baking powder, and salt until just combined.  Line a muffin pan with 3 muffin cups and scoop the batter evenly into them.  Bake at 350 for 15-17 minutes until the sides are just golden brown and a toothpick inserted comes out clean.  Let cool completely before frosting.



  • 2 Tbsp butter, at room temperature
  • 1 1/2 oz. cream cheese, at room temperature
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla
  • 1-2 Tbsp milk

In a small bowl cream together the butter and cream cheese until smooth.  Add the powdered sugar and vanilla and mix well until creamy.  IF the mixture needs to be a little runnier, mix in a bit of milk at a time until the consistency desired is reached.  Frost the cupcakes!

Well son, happy almost birthday to you – and one day, one day soon, you and I will be able to enjoy more cupcakes in our lives!

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