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Brown Sugar Pound Cakes with Brown Sugar Cream Cheese Frosting

January 2nd, 2012 · No Comments

Recipes from Martha Stewart’s Cupcakes. Read and see more at Bake or Break.

Brown Sugar 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

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.

Makes about 24 cupcakes.

Brown Sugar Cream Cheese Frosting

  • 1/2 cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 cup packed light brown sugar

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.

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