Best Brown Sugar Pound Cupcakes Recipes

Brown-Sugar Pound Cupcakes with Brown-Butter Glaze image

Provided by Martha Stewart

Yield Makes 29

Number Of Ingredients 8

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
Brown-Butter Glaze

Steps:

Preheat oven to 325 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 buttermilk and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.
Bake cupcakes until testers inserted into centers come out clean, 25 minutes. Let cool in tins on wire racks. (Unglazed cupcakes will keep, covered, for up to 3 days.) Set racks with cupcakes over parchment-lined baking sheets. Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately.

Brown Sugar Pound Cupcakes image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 11

3 cup(s) sifted all-purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
8 ounce(s) (2 sticks) unsalted butter, softened
2 1/4 cup(s) packed light-brown sugar
4 large eggs, room temperature
3/4 cup(s) buttermilk
4 ounce(s) (1 stick) unsalted butter
2 cup(s) sifted confectioners' sugar
2 teaspoon(s) pure vanilla extract
2-4 tablespoon(s) whole milk

Steps:

Preheat oven to 325 degrees. Make cupcakes as directed in Basic Cupcake How-To, using buttermilk for wet ingredient. Fill each cup 3/4 full, and bake for 25 minutes.
Set rack with cupcakes over a parchment-lined baking sheet. Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately.
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.