Brown-Sugar Pound Cupcakes with Brown-Butter Glaze

Photo by Kim M.
Adapted from delish.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from delish.com

Ingredients

  • 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

  • Brown-Butter Glaze

  • 4

    ounce(s) (1 stick) unsalted butter

  • 2

    cup(s) sifted confectioners' sugar

  • 2

    teaspoon(s) pure vanilla extract

  • 2

    tablespoon(s) (up to 4) whole milk

Directions

1.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. 2.Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk and ending with dry ingredients. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full, and bake for 25 minutes. Let cool in tins on wire racks. 3.Set rack with cupcakes over a parchment-lined baking sheet. Spoon Brown-Butter Glaze over tops, and let stand until set. Serve glazed cupcakes immediately. 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.

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