Scrumptious Brown Sugar Cupcakes

Scrumptious Brown Sugar Cupcakes

This Brown Sugar Cupcakes recipe takes the basic vanilla cupcake to a unique level. The molasses in the brown sugar add a unique flavor and gorgeous color to the cupcakes and buttercream.

Recently Aadi had a few friends over on a play date and he said ‘mama make cupcakes’ which is normally what I do.
If he goes to friends on a play date then he usually takes cookies with him but if they come over then it’s “mama make cupcakes”.

I’m a big fan of brown sugar; and so instead of my white sugar I added brown sugar to my favorite cupcake recipe.

Guess what? A big hit!! The kids loved it so much that I had one of the kids mothers calling me to check if the recipe was on my blog.  I promised her I will make them again and share the recipe. I had not taken any pictures so made them again last weekend just so I can share them with you all.

This is an absolutely delicious Brown Sugar Cupcake recipe. The molasses in the brown sugar adds so much of depth and flavor to this cupcake and Buttercream. You can see how gorgeous this batter is. Love that color and love the color of the buttercream too.

RECIPE – Scrumptious Brown Sugar Cupcakes with Brown Sugar Buttercream

Tools

• Mixer – K-mix/Kitchen-Aid or hand mix works too.
• Actually whisk and a bowl work too
• Ice Cream scoop
• Baking Tray
• Cupcake liners / baking cups
• Cupcake pan
• Oven

Ingredients

For the Cupcakes

• Unsalted Butter – 140 grams or 1 1/4 stick
• Light Brown Sugar – 200 grams (1 cup)
• Eggs – 3 large
• Fresh Cream – 1/4 cup
• All Purpose Flour – 220 grams (2 cups)
• Baking Powder  – 1 tsp
• 1/2 tsp Salt  – 1/2 tsp
• Vanilla – 1 tsp

For the Buttercream 

• Unsalted Butter – 113 grams (1 stick)
• Brown Sugar (Powder)- 100 grams (1/2 cup)
• Powder Sugar/Confectioners Sugar  – 125 grams (1 cup)
• Fresh cream – 2 tbsp
• Vanilla – 1 tsp

Method

• Preheat the oven to 160 C / 320 F
• Prepare baking cups or cupcake wrappers in a muffin tray.
• Cream Butter and Sugar until light and fluffy.
• Add eggs one at a time scraping the sides of the bowl often.
• Next add Cream and all purpose flour in three batches.
• Lastly add Vanilla.
• Use an ice cream scoop to distribute the cupcakes evenly between 15 to 18 cupcakes wraps or 12 to 15 Baking Cups.

Bake Cupcake

• Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.
• Chill Cupcake completely before you decorate.

Make  Butterscotch Sauce

• Make the butterscotch as directed in the recipe card below (more details on the individual post)
• Let the sauce cool completely so it won’t melt the buttercream
• Use the amount needed to make buttercream and save the rest to drizzle on top.

Make the Buttercream

• Place the brown sugar in a food processor and pulse a few times.
• Cream the butter, cream and sugar until light and fluffy.
• When all the brown sugar has dissolved
• Add the Powder Sugar
• Lastly add Vanilla.

Pipe the Buttercream

• Place buttercream into a piping bag with your favorite piping tip and pipe a swirl.
• Alternatively use a spatula to create a dome on the cupcake.
• I like to sprinkle them with some Brown Sugar as well.

Storage

• These cupcakes will stay at room temperature in good weather for up to 2 days.
• In the fridge for about 4 days if wrapped well.

Save this recipe for later on Pinterest – You can find more of my recipes here 

 

Recipe Card – Scrumptious Brown Sugar Cupcakes with Brown Sugar Buttercream

Love me some delicious cupcakes