Brown Sugar Pound Cakes

Recipe – Brown Sugar Pound Cakes with Brown Butter Icing
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Pound Cakes:

  • 3 cups all purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2-1/4 cups packed light brown sugar
  • 4 large eggs, room temperature
  • 3/4 cup buttermilk

Preheat oven to 325 degrees.  Line standard muffin tins with paper liners.  Whisk together flour, baking powder, and salt.  In another bowl, whisk together milk and malted milk powder until dissolved.

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.  Add flour mixture in three batches, alternating with two additions of buttermilk, beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full.  Bake, rotating tins halfway through, until a toothpick inserted in the center comes out clean, about 25 minutes.  Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks placed over baking pans and cool completely.

Brown Butter Icing:

  • ½ cup (1 stick) unsalted butter
  • 2 cups confectioner’s sugar, sifted
  • 2 teaspoons 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 and pour butter into a bowl, leaving any burned sediment behind.

Add confectioner’s sugar, vanilla, and 2 tablespoons milk to brown butter; stir until smooth.  If necessary, add more milk (up to 2 tablespoons) a little at a time, just until icing is spreadable.  Use immediately and spread a thin enough layer to just cover the cupcake.

Preheat oven to 325 degrees.  Line standard muffin tins with paper liners.  Whisk together flour, baking powder, and salt.  In another bowl, whisk together milk and malted milk powder until dissolved.

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.  Add flour mixture in three batches, alternating with two additions of buttermilk, beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full.  Bake, rotating tins halfway through, until a toothpick inserted in the center comes out clean, about 25 minutes.  Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks placed over baking pans and cool completely.

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Yield: About 20 cupcakes
Prep Time: 50 minutes
Cook Time: 25  minutes
Level: Easy
Bake at 325 degrees

Inside a brown sugar cake
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