Brown Sugar Pound Cakes with Brown Sugar Cream Cheese Frosting

In a strange turn of events, it seems I have baked something with neither chocolate nor nuts. For those of you who are astonished, I think I may have redeemed myself by the presence of cream cheese frosting.

I am further redeemed by the perfection that is these cupcakes. Oh, my, but they’re good. Basically, these lovely little pound cakes are loaded with brown sugar, creating a wonderful caramel-like flavor. Then, they are topped off with an amazingly simple, delicious cream cheese frosting that features even more brown sugar.

Brown Sugar Pound Cakes with Brown Sugar Cream Cheese Frosting are packed with plenty of brown sugar for a wonderful caramel-like flavor.

The recipe comes from Martha Stewart’s Cupcakes, which has yet to steer me wrong. Remember these beauties? Or how about these?

Brown Sugar Pound Cakes with Brown Sugar Cream Cheese Frosting are sweet little pound cakes with plenty of brown sugar!

It’s not often I make cupcakes. I can tell you, though, that these are some of the best I’ve ever had the pleasure to eat. If you’re a fan of brown sugar and cream cheese, I think you’ll agree.

Brown Sugar Pound Cakes with Brown Sugar Cream Cheese Frosting

Prep Time: 25 minutes

Cook Time: 30 minutes

Yield: 24 cupcakes

Brown Sugar Pound Cakes with Brown Sugar Cream Cheese Frosting

Ingredients

    For the pound cakes:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 & 1/4 cups packed light brown sugar
  • 4 large eggs, at room temperature
  • 3/4 cup buttermilk
  • For the frosting:
  • 1/2 cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 cup packed light brown sugar

Instructions

To make the pound cakes:

Preheat oven to 325°. Line standard muffin tins with liners.

Whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture in three batches, alternating with buttermilk. Beat until well-combined after each addition.

Fill lined cups 3/4 full with batter. Bake 25-30 minutes, or until a wooden pick inserted in the center comes out clean. Cool on wire racks 10 minutes. Then, remove from pans to cool completely.

To make the frosting:

Using an electric mixer on medium speed, beat butter, cream cheese, and brown sugar until smooth.

Frost cupcakes immediately, or refrigerate frosting for up to 3 days. After refrigerating, bring to room temperature and beat on low speed until smooth.

Notes

Recipe adapted from Martha Stewart's Cupcakes.

http://www.bakeorbreak.com/2012/01/brown-sugar-pound-cakes-with-brown-sugar-cream-cheese-frosting/
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18 Comments

  1. Living The Sweet Life January 2, 2012 Reply

    How delicious!! Would it be sad to admit, I want to jump into a tub of that brown sugar cream cheese frosting and live there for a while :$. Stunning cupcake :)

  2. The Café Sucré Farine January 2, 2012 Reply

    Yum – your pictures and descriptions are making me drool!

  3. Kartik @ Bakeology 101 January 2, 2012 Reply

    Absolutely divine. I’m so glad that I found this food blog – I can’t stop browsing through all the pages. I’m excited, because now there are a lot more recipes that I can try out.

  4. Ryan January 2, 2012 Reply

    Ahhh these look incredible. I’m so obsessed with pound cake, but I’ve never made it with frosting before. Definitely going on my need to bake list! :)
    Happy New Year!

  5. I'm At Home Baking January 2, 2012 Reply

    MMMmmm, yummy! I’ve not had anything likes these so I will be trying them!

  6. Bake Up, Little Suzy January 2, 2012 Reply

    These look incredible! I absolutely ADORE brown sugar — made some brown sugar ice cream last summer for ice cream sandwiches, and it was divine. I’ll bet your brown sugar cream cheese frosting [Lord, just typing those five words in a row!] tastes similar. Can’t wait to try it!

  7. SarinhaT January 3, 2012 Reply

    Fantastic!!! :D

  8. Jana January 3, 2012 Reply

    Mmmmmmmmmm, what an amazing blog!
    Now i´follower, i invite you to visit my little blog, i hope you enjoy it, ang if you like it, you can become my new follower.
    xoxo from Spain
    :-)

    http.//janakitchen.blogspot.com

  9. Anna January 3, 2012 Reply

    Hi, these look tasty and I’m excited to make them with my kids but noticed that you have 2 tsp of baking POWDER listed in the ingredients but, in your instructions say to whisk flour, salt and baking SODA together. Just wanted to let you know about this mistake…and ask for clarification on which it should be. Thanks!

    • jennifer January 3, 2012 Reply

      Anna, thanks for pointing that out. It is indeed baking powder. I have corrected the recipe. Happy baking!

  10. ReesieJ January 18, 2012 Reply

    Hi, I made these last week.
    The cake is truly a pound cake and quite heavy. People expected them to be more cake-like because they look like cupcakes, so I had to give a “warning” to everyone who tried them that “they are pound cake, not a cupcake”.
    If I made them again I would try it as a loaf instead.
    Icing was great though — I ate half the icing before I knew it! :)

  11. Jaclyn January 26, 2012 Reply

    Brown sugar cream cheese frosting?! Sign me up! You should enter this cupcake into the Celebrations Cupcake Crown competition. I bet it would be a hit! http://www.celebrations.com/cupcakecrown

  12. Angela February 12, 2013 Reply

    Sad to say I love the taste of them but mine fall every time I make them… Any reason why???? I LOVE the taste.

  13. jennifer February 12, 2013 Reply

    Angela, check the expiration date on your baking powder.

  14. Brita July 29, 2013 Reply

    I loved your pictures because of the large bubbles in your cupcakes. However, when I made mine, they did not have these large bubbles. Suggestions?

    • Author
      jennifer July 31, 2013 Reply

      Hi, Brita. Actually, the bubbles are a sign of overmixing. Unless the batter is mixed so much that it makes the cupcakes tough, the bubbles don’t really affect the cupcakes. A perfectly mixed cupcake shouldn’t have those.

  15. Sherlyn January 2, 2014 Reply

    I don’t have the patience (or kids at home) to make cupcakes – any idea as to time and oven temp to make this as a full cake? Love your blog!

    • Author
      Jennifer McHenry January 6, 2014 Reply

      Hi, Sherlyn. Are you wanting to use a 9″x13″ pan or two 9″ round pans? If so, you shouldn’t have to adjust the temperature, but a cake will likely take a few more minutes to bake.

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