I can’t believe I haven’t posted this recipe yet: these are my favorite cupcakes!
After baking them in college from the legendary Martha Stewart Living February 2009 cupcakes issue, they have been my go-to easy but impressive cupcake recipe. As long as your oven isn’t too temperamental (because they’re such a dense cake, I have had them fall easily) these are a breeze. And the glaze is well known around this blog as my favorite quick frosting.
Be forewarned, though: These are sweet. SO sweet. So sweet they will put you into a sugar coma. I had one yesterday and promptly took an accidental 2-hour nap. But they have nuttiness and hints of caramel and molasses in them… Which makes them perfect for the fall, which will hopefully be here soon!
Brown Sugar Pound Cupcakes with Browned Butter Glaze
Adapted from Martha Stewart
Makes 15 cupcakes
1 1/2 cups all-purpose flour, sifted
1 tsp baking powder
1/4 tsp salt
8 tablespoons unsalted butter, softened
1 cup + 2 tablespoons brown sugar (light or dark), packed
2 large eggs
6 tablespoons buttermilk
Preheat oven to 325 degrees and line a cupcake/muffin pan with paper liners.
Whisk together flour, baking powder, and salt in a medium bowl and set aside. In a stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing after each addition until just combined. Add flour mixture in three additions, alternating with buttermilk and ending with flour.
Use a large cookie scoop to fill liners 3/4 full. Bake for approximately 25 minutes until a tester inserted in the center comes out clean.
4 tablespoons unsalted butter
1 cup sifted powdered sugar
1 tsp pure vanilla extract
1-2 tablespoons milk
Heat butter in a saucepan over medium heat until butter browns and smells of caramel. This can take anywhere from 5 to 10 minutes. Pour butter into a bowl, leaving sediment behind, and add sugar, vanilla, and scant 1 tablespoon of milk to the butter. Mix together until smooth, adding more milk if it seems too thick.
To assemble, spoon glaze over completely cooled cupcakes, allow to harden for a few minutes, then serve immediately. Note that glaze does NOT keep and you need to use it immediately.