Best 5 Brown Sugar Pound Cupcakes With Brown Butter Glaze Recipes
Indulge in a delightful journey of flavors with Brown Sugar Pound Cupcakes topped with a velvety Brown Butter Glaze. These moist and tender cupcakes are infused with the warmth of brown sugar, delivering a rich and comforting taste in every bite. The irresistibly smooth Brown Butter Glaze adds a decadent touch of nutty caramel notes, creating a perfect balance of sweetness and richness. This article presents a collection of recipes that will guide you through the process of creating these delectable treats, ensuring a delightful homemade experience.
**Recipes Included:**
1. **Brown Sugar Pound Cupcakes:** Embark on a step-by-step guide to crafting the perfect pound cupcakes with a focus on achieving a moist and flavorful texture.
2. **Brown Butter Glaze:** Discover the art of making a silky smooth glaze using browned butter, which imparts a distinct and delectable caramel flavor to the cupcakes.
3. **Vanilla Buttercream Frosting:** Learn to prepare a classic vanilla buttercream frosting, a versatile topping that complements the rich flavors of the cupcakes.
4. **Chocolate Ganache:** Indulge in a rich and decadent chocolate ganache, perfect for drizzling over the cupcakes or using as a filling for an extra layer of indulgence.
5. **Salted Caramel Sauce:** Create a luscious salted caramel sauce that adds a touch of salty-sweetness to the cupcakes, balancing the flavors and creating an irresistible treat.
BROWN-BUTTER GLAZE
Use this decadent glaze to finish our Brown-Sugar Pound Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- 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.
BROWN SUGAR POUND CAKE WITH BROWN SUGAR GLAZE
This is an old recipe--one of my Grandma's. I thought I would put it on Zaar for other people to enjoy, and to make sure I don't lose it.
Provided by FloridaGrl
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Beat shortening,butter and brown sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, one at a time, beating well after each addtion.
- Combine flour,salt,and baking powder; add alternately with milk, beginning and ending with flour mixture. Stir in flavoring. Pour batter into a greased and floured 12-cup bundt pan.
- Bake at 300 for 1 hour and 15 minutes or until a long wooden pick inserted into the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan, and cool completely on a wire rack. Pour warm glaze over cake. Let cake stand 30 minutes or until glaze is firm.
- BROWN SUGAR GLAZE:.
- Melt butter in a medium saucepan over medium heat. Whisk in brown sugar, and cook 1 minute.
- Add milk, powdered sugar, and vanilla; whisk until creamy. Remove from heat, and pour immediately over cooled cake.
BROWN SUGAR CUPCAKES WITH BROWNED BUTTER FROSTING
From-scratch frosting-featuring the rich taste of browned butter-makes these cupcakes irresistible!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
- In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat 1 cup butter on medium speed 30 seconds. Gradually add granulated sugar and brown sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, with 2/3 cup milk, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds to three-fourths full.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In small saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Cool completely. In large bowl, beat browned butter, powdered sugar and 4 tablespoons milk with electric mixer on low speed. until blended. Beat in enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Frost cupcakes.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 33 g, TransFat 0 g
BROWN SUGAR CUPCAKES WITH BROWN BUTTER GLAZE
Ok, so I know I don't like Martha and all, so I guess I should stop submitting her recipes. It's really her personality that grates on me, but she does have quite a few good recipes up her sleeve, and so I can't help but share when I come across one not already posted. This one is a very moist cupcake, with a nice durable frosting, which makes them great to transport. The brown sugar flavor makes them stand out from other cupcakes, and even though they are homemade, and taste like it, they are not overly difficult or time consuming to make.
Provided by berry271
Categories Dessert
Time 40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Soften 2 sticks butter.
- Preheat oven to 325°F.
- Line muffin pan with paper liners.
- Cream 2 sticks butter and the brown sugar until light and fluffy.
- Add eggs, beating after each addition.
- Add buttermilk (Plain yogurt also works well) and mix well.
- Add flour, baking powder, and salt. Mix well.
- Fill muffin cups 2/3 full and bake until golden and toothpick inserted in center comes out clean, about 20 minutes.
- Set cupcakes on wax paper to cool.
- When ready to frost, melt remaining stick of butter over medium heat until golden brown.
- Remove from heat and add confectioners sugar and vanilla to butter and mix. Add milk one tablespoon at a time until smooth and of your desired thickness. I like to leave it on the thick side so it doesn't run off the sides of the cupcakes, but it's up to you what you like.
- Spoon glaze over each cupcake and swirl it around.
- Let stand until glaze is set.
Nutrition Facts : Calories 318.2, Fat 12.6, SaturatedFat 7.6, Cholesterol 66.2, Sodium 189.1, Carbohydrate 49.3, Fiber 0.4, Sugar 37, Protein 3.1
BROWN SUGAR POUND CAKE
This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.
Nutrition Facts : Calories 473 calories, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 193mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Mise en Place: Before starting, measure and prep all ingredients and preheat the oven to 350°F (175°C). This will ensure smooth and efficient baking.
- Use Room Temperature Ingredients: Bring eggs, butter, and milk to room temperature before mixing. This helps them blend more evenly and creates a smoother batter.
- Cream Butter and Sugars Thoroughly: Creaming the butter and sugars together until light and fluffy is essential for a tender and flavorful cupcake. Use an electric mixer on medium speed for 2-3 minutes, or until the mixture is pale yellow and has increased in volume.
- Add Eggs One at a Time: Gradually add the eggs one at a time, beating well after each addition. This prevents the batter from curdling.
- Don't Overmix the Batter: Overmixing can result in tough cupcakes. Once the ingredients are well combined, stop mixing.
- Fill Cupcake Liners 2/3 Full: To ensure even baking and a domed top, fill cupcake liners about 2/3 full.
- Bake Cupcakes Until a Toothpick Inserted in the Center Comes Out Clean: Baking time may vary depending on your oven, so keep an eye on the cupcakes and adjust the baking time if needed.
- Let Cupcakes Cool Completely Before Frosting: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
- Make the Glaze Ahead of Time: The glaze can be made up to 2 days in advance. Store it in an airtight container in the refrigerator, then bring it to room temperature before using.
Conclusion:
These Brown Sugar Pound Cupcakes with Brown Butter Glaze offer a delightful combination of flavors and textures. The tender and moist cupcakes are perfectly complemented by the rich and decadent glaze. With careful attention to detail and following the provided tips, you can create these delectable treats that are sure to impress your friends and family. Whether you're a seasoned baker or just starting out, this recipe is a must-try for a truly indulgent dessert experience.
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