Brown-Sugar Pound Cupcakes with Brown-Butter Glaze are tasty than a traditional yellow cake.


  • 3 cup(s) sifted all-purpose flour                                  
    Brown sugar pound cupcake with butter glaze
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 8 ounce(s) (2 sticks) unsalted butter, softened
  • 2 1/4 cup(s) (packed) light-brown sugar
  • 4 large eggs, room temperature
  • 3/4 cup(s) buttermilk


  • Brown Butter Glaze


  1. Preheat oven to 350 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. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk and ending with dry ingredients. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full, and bake for 25 minutes. Let cool in tins on wire racks.
  3. Set rack with cupcakes over a parchment-lined baking sheet. Spoon Brown Butter Glaze over tops, and let stand until set. Serve glazed cupcakes immediately.

Credits: Delish Brown Sugar Pound Cupcakes with Brown Butter Glaze