Brown Sugar Pound Cakes

1. 1

   Preheat oven to 325F.

2. 2

   Line standard muffin tins with paper liners.

3. 3

   Whisk together flour, baking powder, and salt.

4. 4

   With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy.

5. 5

   Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.

6. 6

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

7. 7

   Divide batter evenly among lined cups, filling each three-quarters full.

8. 8

   Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes.

9. 9

   Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

10. 10

    Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

11. 11

    To finish, place cupcakes on a wire rack set over a baking sheet; spoon icing over cupcakes, and let set.

12. 12

    Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.