Brown-Sugar Pound Cupcakes with Brown-Butter Glaze

Sometimes life is just better with a little sweetness in it. These are a MUST try!

Enjoy! 🙂

Brown-Sugar Pound Cupcakes with Brown-Butter Glaze

Makes 29. Recipe courtesy of Martha Stewart.

Ingredients

• 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

Brown-Butter Glaze

Ingredients

• 4 ounces (1 stick) unsalted butter
• 2 cups sifted confectioners’ sugar
• 2 teaspoons pure vanilla extract
• 2 to 4 tablespoons whole milk

Directions

1. 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.
2. Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.
3. Fill each cup 3/4 full, and bake for 25 minutes. Bake cupcakes until testers inserted into centers come out clean. Let cool in tins on wire racks.
4. Set rack with cupcakes over a parchment-lined baking sheet. Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately.

For Brown-Butter Glaze:

1. Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
2. Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.

Photo courtesy of baking.we-wish.net.