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Brown Sugar Pound Cakes with Brown Sugar Cream Cheese Frosting
Brown Sugar Pound Cakes with Brown Sugar Cream Cheese Frosting are an ode to the deliciousness of simplicity. Brown sugar stars in both the cakes and the frosting for an irresistible caramel-like flavor!
Ingredients
For the pound cakes:
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 1/4 cups (450 g) firmly packed light brown sugar
- 4 large eggs, at room temperature
- 3/4 cup (180 ml) buttermilk, at room temperature
For the frosting:
- 1/2 cup (113 g) unsalted butter, softened
- 8 ounces (226 g) cream cheese, at room temperature
- 1 cup (200 g) firmly packed light brown sugar
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Instructions
To make the pound cakes:
- Preheat oven to 325°F (160°C). Line 24 cups of standard muffin tins with paper liners.
- Whisk together the flour, baking powder, and salt. Set aside.
- 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. Mix just until combined.
- 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:
- Using an electric mixer on medium speed, beat the butter, cream cheese, and brown sugar until smooth.
- Frost the cupcakes immediately, or refrigerate the 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.
- Store leftovers tightly covered in the refrigerator up to 3 days.
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