Brown Sugar Pound Cakes

Directions

1. 1
   Preheat oven to 325F.
2. 2
   Line standard muffin tins with paper liners.
3. 3
   Whisk together flour, baking powder, and salt.
4. 4
   With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy.
5. 5
   Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
6. 6
   Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
7. 7
   Divide batter evenly among lined cups, filling each three-quarters full.
8. 8
   Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes.
9. 9
   Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
10. 10
    Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
11. 11
    To finish, place cupcakes on a wire rack set over a baking sheet; spoon icing over cupcakes, and let set.
12. 12
    Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.