My mom bought the Martha Stuart Cupcake book for my sister and me quite some time ago. The first recipe I made from that book were her snickerdoodle cupcakes and that turned into my first blog post. I baked them without any intention of writing about them and snapped a few photos with my mom’s shmancy camera for pure entertainment. Those cupcakes were turned into the first documented part of my journey through food. However, the first time I flipped through the pages in Martha’s book, I immediately placed a post-it on her Brown Sugar Pound Cake cupcakes. The glaze dripping from the cupcake made my mouth water. Years later I finally got around to making them, and oh boy I was NOT disappointed! These cupcakes were downright delicious!
You have a dense pound cake bottom with the depth of brown sugar and the most amazing glaze on top. Browned butter makes everything ten times better, you can even see the specks on the cupcake!
For the cupcake you will need brown sugar, buttermilk, butter, eggs, flour, baking powder and salt
Beat the butter and brown sugar together until light a fluffy…ignore the retro hand mixer, I killed my paddle attachment to my Kitchen Aid RIP
Add in the eggs one at a time and beat until super fluffy
Combine flour, baking powder and salt in a separate bowl
Alternate adding flour and milk with 3 installments of flour and 2 of milk. Mix in between each addition
Mix mix mix until all pretty
The recipe said it makes 28 cupcakes but I only made 1/2 batch because my jeans might start to feel a bit snug…
Pour about 1/3 cup of batter into lined cupcakes tins
An army of picture perfect cuppycakes cooling
To make the icing, you will need powdered sugar, vanilla, milk and BROWNED BUTTER!
Browning butter is my new obsession. It makes the house smell all nice and warm and makes everything taste DELICIOUS!!!
Place a dollop on top of each cupcake and spread a bit. I made the whole recipe for the icing because I didn’t want to run out and because this brown butter icing tastes good on everything! Strawberries and brown-butter glaze = heaven.
Notice the fancy swoosh on the plate–oh yeah future Top Chef: Just Desserts winner right here 😉
You should go make these cupcakes now. Like seriously….now. Not to sounds demanding or anything…
With love and cupcakes,
Recipe: Brown Sugar Pound Cake Cupcakes
For the cupcake:
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
4 large eggs, room temperature
3/4 cup buttermilk
For the Brown-Butter Glaze:
4 ounces (1 stick) unsalted butter
2 cups sifted confectioners’ sugar
2 teaspoons pure vanilla extract
2 to 4 tablespoons whole milk
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with the buttermilk and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each with about 1/3 cup of batter. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
To make the Glaze:
Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.
Set rack with cupcakes over a parchment-lined baking sheet. Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately.