Print
Looking for more free recipes?

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.

brown sugar pound cake cupcake with brown butter icing

Brown Sugar Pound Cakes with Brown Butter Icing


  • Author: Deborah Harroun
  • Yield: 28-30 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

Cupcake sized brown sugar pound cakes are covered with a brown butter icing, creating a rich, caramel flavor.


Scale

Ingredients

Cupcakes:

  • 3 cups sifted all- purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 1/4 cups packed light brown sugar
  • 4 large eggs, at room temperature
  • 3/4 cup buttermilk

Brown Butter Icing:

  • 1/2 cup (1 stick) unsalted butter
  • 2 cups sifted confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons milk, plus more if needed

Instructions

To make the cupcakes:

  1. Preheat oven to 325F. Line standard muffin tins with paper liners. Whisk together the flour, baking powder and salt.
  2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
  3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
  4. To finish, place cupcakes on a wire rack set over a baking sheet; spoon icing over cupcakes and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

To make the icing:

  1. Melt butter in a small saucepan over medium heat, swirling pan occasionally, until nut-brown in color, about 10 minutes. Remove from heat, and pour butter into a bowl, leaving any burned sediment behind.
  2. Add confectioners’ sugar, vanilla, and 2 tablespoons milk to brown butter; stir until smooth. If necessary, add more milk (up to 2 tablespoons) a little at a time, just until icing is spreadable. Use immediately.

Recipe Notes:

from Martha Stewart Cupcakes