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.

Yield: 24 cupcakes

Brown Sugar Pound Cakes with Brown Sugar Cream Cheese Frosting

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Simple flavors make for an extraordinary treat with these Brown Sugar Pound Cakes with Brown Sugar Cream Cheese Frosting!

Brown Sugar Pound Cakes with Brown Sugar Cream Cheese Frosting

Ingredients

For the pound cakes:

  • 3 cups (360g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, at room temperature
  • 2 & 1/4 cups (450g) packed light brown sugar
  • 4 large eggs, at room temperature
  • 3/4 cup buttermilk

For the frosting:

  • 1/2 cup (113g) unsalted butter, at room temperature
  • 8 ounces (226g) cream cheese, at room temperature
  • 1 cup (200g) packed light brown sugar

Instructions

To make the pound cakes:

  1. Preheat oven to 325°F. Line standard muffin tins with liners.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in three batches, alternating with the buttermilk. Beat until well-combined after each addition.
  4. Fill the 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 the pans to cool completely.

To make the frosting:

  1. Using an electric mixer on medium speed, beat the butter, cream cheese, and brown sugar until smooth.
  2. Frost the 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 slightly adapted from Martha Stewart’s Cupcakes.

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