Brown Sugar Pound Cakes - Ashley Anwiler (Martha Stewart)

3 c sifted all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 c (2 sticks) unsalted butter, room temperature
2 1/4 c packed light brown sugar
4 large eggs, room temperature
3/4 c buttermilk
Brown-Butter Icing

Preheat oven to 325. Line standard muffin tins with paper liners. Whisk together flour, baking powder and salt. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of the bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

To finish, place cupcakes on a wire rack set over a baking sheet; spoon icing over cupcakes, and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Brown-Butter Icing
1/2 c (1 stick) unsalted butter
2 c sifted confectioners sugar
2 tsp pure vanilla extract
2 tbsp milk, plus more as needed

Melt butter in a small saucepan over medium heat, swirling pan occasionally, until nut-brown in color, about 10 minutes. Remove from heat, and pour butter into a bowl, leaving any burned sediment behind. Add confectioners sugar, vanilla, and 2 tbsp of milk to brown butter; stir until smooth. If necessary, add more milk (up to 2 tbsp) a little at a time, just until icing is spreadable. Use immediately.