Brown Sugar Pound Cake Cupcakes with Brown-Butter Icing

My boss is expecting a baby girl any minute now! His wife’s due date was Saturday! I’m totally waiting for him to get a call and rush out of the room. Last week I brought these uber-delicious cupcakes to work for him with festive pink and white polka dot papers.  Boy were they cute and oh so tasty!

A couple of solid reviews from my coworkers:

“YOUR CUPCAKES WERE LEGIT. like sweet but not too sweet. loved em!”

“They are very tasty! Kinda reminded me of a praline you get in a Mexican restaurant. The icing was great.”

“It’s cool – I can’t get it on me.” – then proceeded to juggle the cupcake. Yes juggle.
I could totally see these as minis! Check out how to make any kind of regular sized cupcakes into mini bite sized bundles of joy at Baking Bites.

Now dip and enjoy! Except wait a little bit before eating a second one and keep away from small children that you want to take naps. tehe 🙂
Brown Sugar Pound Cakes
3 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 ¼ cups packed light brown sugar
4 large eggs, room temperature
¾ cup buttermilk
Brown butter icing
Preheat oven to 325 degrees. Line a standard (or mini) muffin tin with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
Divide batter evenly among lined cups, filling each about ¾ full. Bake, rotating tins halfway through, until golden brown and a cake tester comes out clean, about 25 minutes. Transfer to a wire rack to cool. Cupcakes can be stored up to 3 days at room temperature, or frozen up to two months, in airtight containers.
To finish, place cupcakes on a wire rack set over a baking sheet and spoon icing over cupcakes, let set (or eat right away J before the icing sets). Keep at room temperature until ready to serve.
*I actually dipped my cupcakes into the icing- a lot less messy.
Brown-Butter Icing
½ cup (1 stick) unsalted butter
2 cups sifted confectioners’ sugar
2 teaspoons pure vanilla extract
2 tablespoons milk, plus more if needed
Melt butter in a small saucepan over medium heat, swirling pan occasionally, until nut-brown in color, about 10 minutes. Remove from heat, pour butter into a bowl leaving behind any burned sediment.
Add confectioners’ sugar, vanilla, and 2 tablespoons milk to brown butter; stir until smooth. If necessary add more milk a little at a time, just until icing is spreadable. Use immediately.

These will definitely give you a sugar fix. I had one and thought they were so good I had another and before I knew it sugar rush!- but oh was it worth it! Yum yum yum yum yum!!!
The icing has these beautiful black flakes in it and has a wonderful buttery/nutty taste. It sets up to be almost like thin glaze on top. The recipe says to spoon the icing over the cupcakes but I actually dipped them into the bowl. Easier and less messy! Now that’s a win win situation! Browned butter on the left, finished icing on the right. When you are pouring the butter into a bowl, try to leave as many of the browned bits in the sauce pan as you can.

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