Brown Sugar Pound Cupcakes :: simple thanksgiving

Pretty little pound ‘cup’ cakes … perfect for autumn picnics, tailgating or a sweet surprise in that special someone’s lunch box. Ronne’s here with the recipe.

Growing up, fall meant wearing new plaid jumpers carefully selected from the Sears catalogue, jumping in rain puddles, and enjoying freshly-made afternoon snacks that always waited on the kitchen counter. Some things have changed, like my taste in clothing. And some things haven’t. I’m still the first girl to run out and jump in a puddle during a rainstorm, and I still think nothing beats an afternoon snack on a crisp fall day.

Now, pound cake is a standard at our house. The rich, dense buttery goodness needs little but a sprinkle of powdered sugar or a dollop of whipped cream to make it a simple snack or a yummy dessert. I’ve been a traditional pound cake recipe girl – until now. But Brown Sugar Pound Cupcakes (inspired by Martha Stewart) have been voted a ‘new favorite’ at the Rock house. The aroma and taste feel just like fall, and they’re the perfect size for tailgating, picnics, or for that sweet afternoon snack.

Brown Sugar Pound Cupcakes

3 cups sifted all-purpose flour * 2 t. baking powder * 1/2 t. salt * 1 cup (2 stick) butter, softened to room temperature * 2-1/4 cups packed light brown sugar * 4 large eggs * 3/4 cup plain Greek yogurt * 1 t. vanilla

Preheat oven to 325.

In a small bowl, mix flour, baking powder and salt. Set aside.

In a medium mixing bowl, cream together butter and brown sugar until fluffy. Add eggs, one at a time, beating until each is well-blended. Alternate adding flour mixture and yogurt, beating after each addition until well-blended. Stir in vanilla.

Divide batter evenly among lined standard muffin cups (or use pretty fluted tart pans to create “baby bundt” cakes). A 1/4-cup scoop will fill a muffin tin or a 3” tart pan perfectly. Bake, rotating tins halfway through, about 25 minutes or until a cake tester inserted into the centers comes out clean. Transfer tins to wire racks and let cool 10 minutes. Remove cupcakes from tins. Since these pound cupcakes need no fancy frosting, feel free to enjoy one or two while they’re still piping hot from the oven. Or allow to cool and serve with a dollop of freshly whipped cream while relaxing to watch the sun cast long autumn shadows.

written by ronne


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