Fresh FlowerTopped Pound Cakes

1. 1

   Preheat oven to 325F.

2. 2

   Line standard muffin tins with paper liners.

3. 3

   Whisk together flour and salt.

4. 4

   With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl as needed.

5. 5

   Reduce speed to medium, and beat in vanilla.

6. 6

   Add beaten eggs in four batches, beating until each is incorporated.

7. 7

   With mixer on low speed, add flour in four batches; beat until completely incorporated after each.

8. 8

   Divide batter evenly among lined cups, filling each three-quarters full.

9. 9

   Tap tins on countertop once to distribute batter evenly.

10. 10

    Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.

11. 11

    Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

12. 12

    Cupcakes can be stored up to 2 days at room temperature in airtight containers.

13. 13

    To finish, use an offset spatula to spread cupcakes with a generous layer of buttercream, and top each with a few flowers.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.