Saturday, March 31, 2012

Brown-Sugar Pound Cupcakes with Brown-Butter Glaze

While Nicole was in Spain I was feeling a little left out. She came back and showed me all the pictures from her trip and guess what? Most of the pictures were of pastries! Oh yes! Looking at all the pictures of the wonderful pastries really put me in the baking mood. This week I attempted to make French Macarons. They tasted delightful but didn't look so pretty. I need to work on my technique a little. But today I made some yummy "breakfast" cupcakes. Or at least I like to think of them that way. If you call it a breakfast food it totally justifies eating it, right? Found this delicious recipe in my Martha Stewart cupcake cookbook. Love that thing, it never steers me in the wrong direction. The recipe is so simple and you'll be so happy when you see how little ingredients go in to this batter. It takes seconds to prepare! It is a pound cake using only brown sugar - can't go wrong there! And the brown butter icing is delectable. The brown butter gives it a deep flavor. I had to restrain myself from only eating one.... my hubby on the other hand had three. Breakfast of champions!

Enjoy your weekend!


Brown-Sugar Pound Cupcakes with Brown-Butter Glaze
Recipe by Martha Stewart


  • 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


  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 any remaining wet ingredients in a bowl if needed. 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, Fill each cup 3/4 full, and bake for 20-25 minutes.
  3.   Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted. 
  4.  Set rack with cupcakes over a parchment-lined baking sheet. Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately.


  • 4 ounces (1 stick) unsalted butter
  • 2 cups sifted confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • 2 to 4 tablespoons whole milk - I used skim milk!


  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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