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Spring Treat
Brown Sugar Cupcakes with Browned Butter Icing
Okay, I know it’s not winter (at least not here in America) but I miss it! Anyone who knows me knows that I hate the hot weather, the bright sun, and the endless humidity. I’d do anything for a snowstorm right about now. In my reminiscing of the cold nights I decided to make these Brown Sugar Cupcakes and eat them in my room with the air conditioner blasting. I even put them in snowman cupcake liners!
Okay, the truth is that I only had four plain paper liners left and the only other ones I could find were snowman. It still fits the theme though.
I’ve been on a brown sugar kick the last couple days. I almost made some brown sugar bread today but I thought that would be going overboard since I already planned to make these.
This recipe comes right out of Martha Stewart’s Cupcakes and are really named Brown Sugar Pound Cakes. I sleep with this book next to my bed. Does that make me crazy?
The icing is the best part of these cupcakes, it also comes from the book. It is browned butter mixed with confectioners’ sugar, some milk, and vanilla extract. You can add more milk to thin it out like a glaze but I like it a little thick, which makes it hard to frost and it breaks apart, but it’s still delicious. I’ll take taste over beauty any day.
The first time I had brown butter icing was in December on top of a gingerbread cupcake. I went home and had to recreated it immediately. Browning butter may seem a little intimidating, but it isn’t that hard. Just make sure it has your full attention because it will go from brown to burnt in a few seconds.
Like I said, not the prettiest icing job but the taste is phenomenal.
Print Recipe
Brown Sugar Cupcakes with Brown Butter Icing
Adapted from Martha Stewart’s Cupcakes
Makes 12
Brown Sugar Pound Cakes:
1 1/2 cups all purpose flour (sifted)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup + 2 tablespoons brown sugar
2 eggs, room temperature
1/4 cup + 2 tablespoons buttermilk
Preheat oven to 325°F and line a 12-hole cupcake tin with paper liners (line an extra pan with a few as well).
Sift the flour, baking powder, and salt and whisk together.
Using a mixer on medium-high, cream the butter and brown sugar until fluffy (3 minutes). Add the eggs one at a time and beat until each is incorporated, make sure to scrape the sides of your bowl!
Add the flour mixture in three additions, alternating with the buttermilk (dry, wet, dry, wet, dry) and mix until combined. DO NOT OVERMIX! Overmixing the flour yields a denser cake.
Fill cupcake liners three-quarters full. Bake about 25 minutes; until golden brown and a toothpick or cake tester comes out clean. Let cool in pan for 10 minutes and then transfer to a wire rack to cool completely.
Brown-Butter Icing:
1/2 cup (1 stick) unsalted butter
2 cups sifted confectioners’ sugar
2 teaspoons pure vanilla extract
2 tablespoons milk
Melt the butter in a small saucepan or skillet over medium heat until the butter turns nut-brown, about 10 minutes. Be careful because the butter will burn easily. Pour into a medium bowl.
Add the confectioners’ sugar, vanilla, and 2 tablespoons of milk to the butter and stir until smooth. You can add up to 2 tablespoons more of milk, a little at a time, if necessary. Mix until the icing is spreadable and use it to spread or drizzle on top of the cupcakes.
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8 Responses to “Brown Sugar Cupcakes with Browned Butter Icing”
Wow. A guy who bakes.
(Don’t worry about the icing. I fail when it comes to it, too 
)
these cupcakes are a godsend. the combination of the cake and the frosting is amazing. best served warm!
add more milk to the frosting to make it more of a glaze and it’s fantastic, I just used a small amount of milk to keep it thick.
I stumbled across your blog (which is SUPER cute, btw!) and I found this recipe. I can’t wait to try it out! Looks deelish
Thanks for posting!
I made this today to bring for a gathering tomorrow.
I kinda failed though. As I was rushing out, I absent mindedly left the cupcakes to cool in the pan.
Big no no.
The cupcakes were stiky and had a wettish bottom by the time I came back.
I also did try to make the brown butter frosting. The butter burnt a little, but I though, “Its okay. Just a little. Should be fine.”
I added two TBS of vanilla extract rather than the two TSP required of the recipe.
Butter, extract, and sugar, all wasted!
Well, at least the cupcakes were still tasty.
Anyway to reverse the stiky-ness of the cupcakes though?
that sticky bottom/wetness comes from leaving it in the pan too long, I’m not sure how to fix that, sorry
Its okay! The cupcakes were delish!
I’ll be more mindful next time
(Yes, I’ll definitely be making these again!)
I am going to be trying these for sure… hubby loves pound cake.. and I love cupcakes.. sounds like the perfect teaming.