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Brown-Sugar Pound Cupcakes with Brown-Butter Glaze

Recipe photo courtesy of Con Poulos

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

Source: Martha Stewart Living, February 2009



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How would you rate this recipe?
  • yeschu67
    25 JUN, 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. :)
  • ChefTBaks
    19 JAN, 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.
  • MrsBasilBill
    11 JAN, 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.
  • StarGaiz
    18 APR, 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).
  • StarGaiz
    13 APR, 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!
  • StarGaiz
    13 APR, 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
  • walkokd2
    29 MAR, 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.
  • jessicablich
    27 MAR, 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.
  • mrschopp
    25 FEB, 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..
  • thespalife
    25 FEB, 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.)

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