Brown Sugar Pound Cakes

• 3 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/4 cups packed light-brown sugar
• 4 large eggs, room temperature
• 3/4 cup buttermilk
• Brown-Butter Icing (page 314)

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

flour, baking powder, salt, unsalted butter, lightbrown sugar, eggs, buttermilk, brownbutter

Taken from www.epicurious.com/recipes/food/views/brown-sugar-pound-cakes-389955 (may not work)