*brown sugar, how come you taste so good?*
Martha's Stewart's Brown Sugar Pound Cupcakes with Brown Sugar Cream Cheese frosting. I made these for Bastille Day...it was really just an excuse to make cupcakes.
Makes 29
3 cups sifted all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 8 ounces (2 sticks) unsalted butter, softened 2 1/4 cups packed light-brown sugar 4 large eggs, room temperature 3/4 cup buttermilk
Preheat oven to 325 degrees. Make cupcakes as directed in Basic Cupcake How-To, using buttermilk for wet ingredient. Fill each cup 3/4 full, and bake for 25 minutes.
Brown Sugar Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter, room temperature 8 oz. cream cheese, room temperature 1 cup packed light-brown sugar
With an electric mixer on medium-high speed, beat butter, cream cheese, and brown sugar until smooth. Use immeiately, or refirgerate up to 3 days in an airtight container. Before using, bring to room temp, and beat on low speed until smooth.