Brown Sugar Cupcakes With Brown Butter Glaze Recipes

Steps:

• Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
• Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
• In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 1 cup butter on medium speed 30 seconds. Gradually add granulated sugar and brown sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, with 2/3 cup milk, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds to three-fourths full.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In small saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Cool completely. In large bowl, beat browned butter, powdered sugar and 4 tablespoons milk with electric mixer on low speed. until blended. Beat in enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Frost cupcakes.

Steps:

• Soften 2 sticks butter.
• Preheat oven to 325°F.
• Line muffin pan with paper liners.
• Cream 2 sticks butter and the brown sugar until light and fluffy.
• Add eggs, beating after each addition.
• Add buttermilk (Plain yogurt also works well) and mix well.
• Add flour, baking powder, and salt. Mix well.
• Fill muffin cups 2/3 full and bake until golden and toothpick inserted in center comes out clean, about 20 minutes.
• Set cupcakes on wax paper to cool.
• When ready to frost, melt remaining stick of butter over medium heat until golden brown.
• Remove from heat and add confectioners sugar and vanilla to butter and mix. Add milk one tablespoon at a time until smooth and of your desired thickness. I like to leave it on the thick side so it doesn't run off the sides of the cupcakes, but it's up to you what you like.
• Spoon glaze over each cupcake and swirl it around.
• Let stand until glaze is set.

Steps:

• Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.