Brown Sugar Pound Cakes

I made these for co-worker's birthday. OMG!!!!...... I am loving Martha Stewart's Cupcakes book! I never would have thought to make a pound cake in the form of a cupcake. These are super delicious and I think she will enjoy them.

Recipe from Martha Stewart's Cupcakes

Brown Sugar Pound Cupcakes

3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
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.

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

Divide batter evenly among lined cups, filling each three-quarters full. Bake rotating tins halfway through, until golden brown and a cake tester inserted in centers come out clean, about 25 minutes. Transfer tins to wire rack to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

To finish, place cupcakes on a wire rack set over a baking sheet; spoon icing over cupcakes, and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Brown -Butter Icing

4 ounces (1 stick) unsalted butter
2 cups sifted confectioners' sugar
2 teaspoons pure vanilla extract
2 to 4 tablespoons whole milk

Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.

Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.