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Brown Sugar Pound Cake Cupcakes With Browned Butter Frosting

Brown Sugar Pound Cake Cupcakes With Browned Butter Frosting

Let me tell you, these cupcakes are almost as awesome as my mother! The browned butter frosting is so incredible, it will literally make you do a happy dance. The sweetness of the sugar mixed with the nutty, buttery goodness of the browned butter...ah, the combination is heaven. The brown sugar pound cake is really good as well. Coming from my Mother's recipe files, it was always one of my favorites growing up.

Brown Sugar Pound Cake Cupcakes


  • 1 C. butter, softened
  • 1 lb. brown sugar
  • 1 C. sugar
  • 5 eggs
  • 1/2 t. salt
  • 1 t. baking powder
  • 3 C. sifted all-purpose flour
  • 1 C. evaporated milk
  • 1 t. vanilla


In a large bowl, beat butter till smooth. Gradually add sugars and beat in eggs one at a time. In another bowl, combine salt, baking powder and flour and stir lightly.

Mix milk and vanilla together. At low speed, add dry ingredients and milk mixture alternately. Beat quickly at medium-high speed until well blended.

Line a muffin tin with muffin liners and fill cupcake liners 2/3 full. Bake at 350 for 25 minutes or until toothpick inserted into the center of a cupcake comes out clean. Cool in pan for 10 min. and then remove and let cool completely before frosting.

Browned Butter Frosting

from: Southern Living, April 2006


  • 1 C. butter
  • 16 oz. powdered sugar
  • 1/4 c. milk
  • 1 t. vanilla


Cook butter over medium heat for 6-8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately and pour butter into small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.