I was a little nervous because the recipe is from Martha Stewart, and I’ve made some recipes of hers that left a lot to be desired. Fortunately, this recipe rocked! While the cupcakes are dense, they’re soft, moist, and have an amazing caramel flavor. The frosting has a tang from the cream cheese, and the brown sugar gives it a a nice sweetness.
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 & 1/4 cups packed light brown sugar
4 large eggs, at room temperature
3/4 cup buttermilk
Preheat oven to 325°. Line standard muffin tins with liners.
Whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture in three batches, alternating with buttermilk. Beat until well-combined after each addition.
Fill lined cups 3/4 full with batter. Bake 20-30 minutes, or until a wooden pick inserted in the center comes out clean. Cool on wire racks 10 minutes then remove from pans to cool completely.
Makes about 30 cupcakes.
Photos of the process.
1/2 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 cup packed light brown sugar
Using an electric mixer on medium speed, beat butter, cream cheese, and brown sugar until smooth.
Frost cupcakes immediately, or refrigerate frosting for up to 3 days. After refrigerating, bring to room temperature and beat on low speed until smooth. Note: I’m lazy and didn’t want to put the frosting back in the mixer and wash another bowl, so I used the egg beater that OXO sent me. It was easy to use and even easier to clean, and it can go in the dishwasher! Stay tuned for your chance to win one here.
Recipe adapted from Bake or Break.