Brown-Sugar Pound Cupcakes with Brown-Butter Glaze

170 Ratings
  • 5 71
  • 4 52
  • 3 28
  • 2 15
  • 1 4

Tangy buttermilk gives this bite-sized take on pound cake a moist, tender crumb.

Martha Stewart Living, February 2009

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Credit: Con Poulos

Recipe Summary

Yield:
Makes 29
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Ingredients

Directions

  • 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.

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  • Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.

  • Bake cupcakes until testers inserted into centers come out clean, 25 minutes. Let cool in tins on wire racks. (Unglazed cupcakes will keep, covered, for up to 3 days.) Set racks with cupcakes over parchment-lined baking sheets. Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately.

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Reviews (16)

170 Ratings
  • 5 71
  • 4 52
  • 3 28
  • 2 15
  • 1 4
Martha Stewart Member
06/25/2012
I tried this recipe the other day and LOVE it. I tweaked it a bit but was very pleased with the texture as well as the taste. My son, who is my taste tester, gave it his seal of approval. Light and fluffy, moist and quite yummy. Will definitely bake again. :)
Martha Stewart Member
01/19/2012
I made these cupcakes a few yrs ago for my child's school bake sale. They were good but not the type of cupcake that kids crave (they frosting). Nice for adults.
Martha Stewart Member
01/11/2012
These cupcakes are delicious! I read some of the reviews and I made a few modifications to the recipe, hope it helps others. I normally use unsalted butter, but only had salted butter on hand, so I omitted salt. The cake was still sweet and tasted delicious without icing. I also baked them for 18 min, I set my timer for 15 min and tested them with a tooth pick, and they were almost done. They came out moist and kept kept very well in a cool lunch box.
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Martha Stewart Member
04/18/2010
I made them the other night and as mentioned, they did get a bit dry, especially the next day. I also forgot the detail that when storing them, they can't just be sealed up, they also have to be refrigerated. So after a while on the counter, all sealed up, the glaze kinda melted into a gooey mess, so I threw them out. Over all, pretty tasty when fresh, but also SUPER sweet, (but I like that).
Martha Stewart Member
04/13/2010
Oh an you all mention they're a bit dry, so what's the tweak for that? Do you just add more buttermilk, or less flour, or...? Thank you!
Martha Stewart Member
04/13/2010
Cascadia, how did you thicken your glaze? I'm a relatively new baker, so I don't know the tricks to tweak without messing things up quite yet. Thanks in advance! Oh, and do you all think I could use buttermilk in the glaze recipe instead of buying whole milk just for this glaze? Thanks! -Krystal StarGaiz@gmail.com
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Martha Stewart Member
03/29/2009
These were good, I used my own frosting and not the glaze. However I would say that I was expecting a more dense, moist and heavy cupcake in attempt to be unlike normal 'cakey' cupcakes. I would add more butter milk or something but they didn't represent true pound cake.
Martha Stewart Member
03/27/2009
I loved this recipe - the glaze is awesome. It tasted really good, but the batter overflowed all over my oven which was not cool. I would recommend only filling 1/2 full (not 2/3) and I used cake flower like one of the other contributors suggested which did keep things light and fluffly :-) not dry at all.
Martha Stewart Member
02/25/2009
I really wish I could say these were great, but brown butter tastes rather snobby. And I've never really thought cupcakes should be snobby. So these cupcakes were not a hit at my house..
Martha Stewart Member
02/25/2009
I enjoyed these cupcakes with a cup tea. I really loved the Brown Butter Glaze topping! My friends and family gave these a B but I would give them an A- . (I agree they did turn out a little dry - I will tweak the recipe with the tips below next time.)
Martha Stewart Member
02/24/2009
OMG! Even my chocolate-crazed family went wild over these. I thought the cupcakes wer a little dry - will use some of the comments below next time.
Martha Stewart Member
02/17/2009
Perfect and oh so yummy! I used all of the comments below to tweek the recipe slightly and these cupcakes are divine. Highly recommend these heavenly little cupcakes.
Martha Stewart Member
02/12/2009
I made them last night, and they taste fine today. Just keep them in an airtight container, and you'll be fine. The glaze is lovely, and very stable. HudsonValleyBaker, I wish I'd thought of adding vanilla beans to the glaze! And the roasted pecan sounds incredible!
Martha Stewart Member
02/10/2009
Is it possible to serve these the next day?
Martha Stewart Member
01/25/2009
I am SO excited by the popularity of this cupcake w/ my friends. I make them with dark instead of light brown sugar because I like the richer flavor. And I added vanilla beans to the glaze. Top off each cupcake with a perfectly roasted pecan and the flavor combination will send you over the edge!
Martha Stewart Member
01/20/2009
These are outstanding. I just finished making a batch, but substituted cake flour for the all-purpose and the texture is light and airy, not dense like most pound cakes, with a fine crumb. Just heavenly and not overly sweet if you don't use too much of the glaze - I made mine thicker like frosting so it would set enough for my husband to be able to take some to work. I had to bake my cupcakes about 5 mins longer than the recipe calls for, but they turned out perfectly.
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