Brown-Sugar Pound Cupcakes With Brown-Butter Glaze

By TPMay

Ingredients

• Ingredients for Glaze:
• 3 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 8 ounces (2 sticks) unsalted butter, softened
• 1/2 - teaspoon salt
• 2 1/4-cups packed light-brown sugar
• 4 large eggs, room temperature
• 3/4 - cup low-fat buttermilk
• 4 ounces (1 stick) unsalted butter
• 2 cups sifted confectioners' sugar
• 2 teaspoons vanilla extract
• 2 to 4 tablespoons whole milk

Preparation

Step 1

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. In a large bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in three additions alternating with the buttermilk, beginning and ending with the flour. Scrape sides of bowl. Divide the batter among muffin cups, filling each ¾- full. Bake for 25 minutes.
Meanwhile, make the glaze:
In a saucepan, heat the butter over medium heat until golden brown, about 5 to 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
Add the sugar, vanilla, and 2 tablespoons milk to the butter and stir until smooth. If glaze is too thick, add more milk.
Set rack with cooled cupcakes over a parchment-lined baking sheet. Spoon glaze over cup­cake tops, and let stand until set. If glaze gets too hard, reheat it gently so you can spoon it. Serve glazed cupcakes immediately. Makes 29.