Brown sugar pound cupcakes

I wanted to make one last thing for the night.... And I barely had enough butter for this recipe found from a Martha Stewart recipe.
I didn't have enough butter to make the glaze so I rejuvenated my left over frosting from the other day when I made my chocolate almond buttercream frosting by putting it into the bowl with some cocoa powder, powdered sugar and a little bit of water and mixing for about a minute.


3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
4 large eggs, room temperature
3/4 cup buttermilk

Preheat oven to 325 degrees.

Cream the butter with the sugar until combined.

In a separate bowl combine the dry ingredients.

Slowly add the dry mixture to the butter mixture while beating with mixer. Alternate additions of dry mixture with buttermilk until combined.

Fill each cup 3/4 full, and bake for 25 minutes.

Set rack with cupcakes over a parchment-lined baking sheet. Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately.



Brown-Butter Glaze


Ingredients

4 ounces (1 stick) unsalted butter
2 cups sifted confectioners' sugar
2 teaspoons pure vanilla extract
2 to 4 tablespoons whole milk
Directions

Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.