brown sugar pound cupcakes with brown butter glaze
Last week Aaron celebrated his birthday which gave me an excuse to get friends together and make baked goods. I’m a big fan of cupcakes because they’re so easy to transport, plus there are just so many options. I gathered a few ideas and Aaron picked Brown Sugar Pound Cupcakes with Brown Butter Glaze. Sometimes I think we read each other’s minds, because that’s totally the one I wanted to make.
The batter is pretty easy to make. I didn’t have any buttermilk on hand so I had to use a substitute of whole milk and white vinegar. I was a little worried that the substitution could wreak havoc on the whole shebang, but after a quick batter taste all was good. Whew!
I popped the cupcakes in the oven and about 25 minutes later they came out all lovely and puffed up. I decided to let them cool overnight because I was worried that the glaze would get weird if I left it overnight.
The next morning I whipped up the brown butter glaze in a snap. Trust me, I’m not a fan of changing up my morning routine, but this only took about 15 minutes. I can handle that. I ended up only making half a batch of the glaze because I was a little low on ingredients, but luckily it still made enough to cover most of my cupcakes. After the butter had browned I added it the sugar, vanilla and stirred in the milk until it came to the right consistency. Next I spooned about a tablespoon onto the top of each cupcake so it sat in the middle without quite touching the edges.
The moment of truth came and I was excited to try them out. Quite frankly they smelled so good I found it hard to believe they wouldn’t taste the same. Yuuuum! The cake was dense and subtly sweet, the brown sugar added a nice richness to the flavor. But the star of the show was definitely the brown butter icing. It was so rich and buttery, but it still had nice sweetness from the sugar. These are definitely grown up cupcakes, they’re probably a little rich for children but they’re perfect to celebrate a loved ones birthday!
Brown Sugar Pound Cupcakes
Makes 29 | from martha
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
Makes 1 cup
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 wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
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.
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.