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

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

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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    22 Comments on “Brown Sugar Pound Cakes with Brown Sugar Cream Cheese Frosting”

  1. 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. Yum – your pictures and descriptions are making me drool!

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

  6. 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. 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.
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  8. 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!

  9. 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! 🙂

  10. 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

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

  12. Angela, check the expiration date on your baking powder.

  13. 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?

    • 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.

  14. 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!

  15. Hello! I made these for some friends who came over for lunch on Saturday, We ALL ate four each! They’re nice and buttery and soft, and the frosting is so good that I could take a spoon and eat it by itself.

  16. Hi. Can I replace buttermilk with something else. Don’t have it.
    Thanks.
    Love your recipes

    • Hi! There are several good substitutes for buttermilk. The simplest options are sour cream and yogurt, which usually work pretty well, although you may want to thin them with a bit of water. You can also try about 2 teaspoons of lemon juice or vinegar and add regular milk to make the 3/4 cup in the recipe. If you do a Google search for buttermilk substitutes, you’ll find many more options.

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