Ingredients
U.S. Metric Conversion chart
3 cup(s) sifted all-purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
8 ounce(s) (2 sticks) unsalted butter, softened
2 1/4 cup(s) (packed) light-brown sugar
4 large eggs, room temperature
3/4 cup(s) buttermilk
Brown-Butter Glaze
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk and ending with dry ingredients. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full, and bake for 25 minutes. Let cool in tins on wire racks.
3. Set rack with cupcakes over a parchment-lined baking sheet. Spoon Brown-Butter Glaze over tops, and let stand until set. Serve glazed cupcakes immediately.
