It’s not a secret around here that I love cupcakes. So this week, I wanted to make my Grandmother’s classic pound cake in a cupcake form. A couple weeks ago, a friend of mine asked me to make cupcakes for her son’s second birthday party. This was the perfect opportunity for Strawberry Pound Cake Cupcakes. California is also in the height of strawberry season, so I am trying to enjoy every last minute of it.
I started with my basic pound cake recipe. For this, I knew I had to fill my cupcake liners mostly full because these wouldn’t rise as much as normal cupcakes. I topped it off with a Strawberry Swiss Meringue Buttercream. This is one of my favorite frostings because it has the fresh strawberries mixed right into the frosting and there isn’t an over powering sweetness from confectionary sugar- because there is none!