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Mar 16, 2012 08:31 AM

From pound cake to cupcake?

Hi all,

I have been trying to do some research about turning a pound cake into a cupcake but have come up empty handed and could use some help or baking tips.

Here's what I am trying to do:

First, I know that I could just easily put the poundcake batter into the cupcake liner. I have tried this with mini cupcakes and it's okay since the cupcake is so small.

But I want to go big and use a standard cupcake liner but I'm afraid that will be too much and too heavy; to have that much of poundcake in a standard cupcake baking cup. I feel that would be a lot to take in as a cupcake and might clash with a cream cheese icing I'd like to use with it.

What I would like to do is maybe lighten up the cake so that it's not so heavy and achieves the texture, lightness, fluffiness and moistness of that of a standard yellow cupcake.

And while I can just use a different recipe, the recipe I have for the poundcake I love because it has a hint of a lemon/lime taste and I would like to keep that flavor going on in the cupcake to accompany the icing.

With all that said, any suggestions? :)

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  1. I don't understand, you want to use a poundcake recipe because of the flavor, but not the texture? Why not use a yellow cake (since that's the texture you want) and add the flavoring you use in the poundcake?
    I often make poundcake in a mini loaf pan, makes 8. You can also buy papers for those.

    7 Replies
    1. re: wyogal

      It's a 7up poundcake. So it actually has 7up in it and lemon extract. I'm not too sure how a basic yellow cake batter would take to adding 7up to it. Would it make the batter too liquidy?

      1. re: CandiceDanielle

        Use 7-up as the liquid, not in addition. Here's a google search, lots of yellow 7-up cakes out there.

        1. re: wyogal

          Okay thanks. I will keep looking into it. A lot of the recipes use box cake which isn't the way I'd like to go. Making it from scratch is so much better to me.

          Thanks again

          1. re: CandiceDanielle

            You can get powdered lemon juice and lime juice in little packets, if you'd like to use a favorite yellow cake recipe without tinkering with the liquid ingredients. TrueLemon, TrueLime. Available online and in some supermarkets.

            1. re: greygarious

              Thank you grey. I hadnt thought of doing that. That's a very good idea :)

            2. re: CandiceDanielle

              But, you can make the cake from scratch, instead of using milk, use 7-up. Here's some ideas on this page, I only looked at a couple, but both were from scratch cakes.
              and here is a home made mix recipe:

              1. re: wyogal

                Great! Those recipes both look good. I will try them out. Thanks!!! :)

      2. I made a bunch of pound cake cupcakes (in parchment paper liners) for my daughter's wedding a couple of years ago. I didn't put any icing on them, just some powdered sugar. I used my Granny's recipe for a basic Southern buttermilk pound cake. They were really good.

        1 Reply
        1. I found this recipe - and make both a cake and cupcakes. There is a comment near the end of the comments that helped with the cupcakes.

          The 7-up pound cake sounds interesting, how would you describe it - light or dense? You may need to try a few sizes of cupcakes until you find the right size. Let us know if you need help disposing of the rejects... Good luck!

          1 Reply
          1. re: geppetto

            Thank you :)

            And yes it's a Very good cake. Since it is a pound cake is describe it as dense. It's not light and airy light normal cakes (ie, yellow cake, chocolate cake, red velvet cake) but it is moist as the recipe calls for 4 sticks of butter