Scrumptious Brown Sugar Cupcakes with Brown Sugar Buttercream
This brown sugar cupcakes recipe takes the basic vanilla cupcake to a whole new level. The molasses in the brown sugar add a unique flavor and gorgeous color to the cupcakes and buttercream.
Brown Sugar Cupcakes with Brown Sugar 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. And if they come over then it’s “mama make cupcakes”.
I’m a big fan of brown sugar; so instead of my white sugar, I added brown sugar to my favorite cupcake recipe.
Scrumptious Brown Sugar Cupcakes with Brown Sugar Buttercream
And guess what? A big hit!! The kids loved it so much that I had one of the kid’s mothers calling me to check if the recipe was on my blog. So, I promised her I will make them again and share the recipe. I had not taken any pictures then, so I 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. I love that color and the color of the buttercream.
Scrumptious Brown Sugar Cupcakes with Brown Sugar Buttercream
Let’s talk ingredients and substitutes (Save/Pin)
- Butter – I always use unsalted butter in my recipes. And yet, if salted butter is all you have – use it but omit salt in the recipe.
- Brown sugar – This is what adds that unique flavor to the buttercream as compared to the vanilla cupcakes. If you can’t find brown sugar – use white sugar and a 1 tbsp of molasses.
- Brown sugar powder – Well, you don’t really get brown sugar powder. And yet, as I explain in the instructions below – simply pulse the brown sugar in a food processor for a while. This will help combine the brown sugar in the butter very easily. I have tried not pulsing it and it really takes a long time to blend the two with my butter melting in this weather. So the trick is to pulse the brown sugar.
- Eggs – I use large eggs about 50 to 60 grams each.
- Fresh cream – I use a good 34 to 38 percent of fat but it’s just a guideline. You can even use milk. And yet, it will affect the richness of the cupcakes.
Scrumptious Brown Sugar Cupcakes with Brown Sugar Buttercream
RECIPE – Scrumptious Brown Sugar Cupcakes with Brown Sugar Buttercream
Useful Tips and Tools
- If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this buttercream go head and remove that K-Mix or Kitchen Aid from your kitchen cabinet. And, you don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
- Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
- Personally, I believe in weighing ingredients by weight, which makes my kitchen scaleone of the most valuable items when baking. The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- Also, it is important to buy cupcake linersfrom a trustworthy source to prevent peeling. There is nothing worse than to bake good cupcakes or muffins and then have all the liners peel off.
- Additionally, you can use a measuring cup to ensure you divide the batter evenly among all the cupcakes or muffins. That way all your cupcakes will be a similar size. Personally, I love using my cupcake scooper for that purpose.
- A good baking tray is always important. Try using a light colored baking trayBaking tray. Another option is to line the baking tray with Parchment Paper for easy clean up just in case of spillage.
- Every oven works differently. So the baking times are just guidelines. In case of muffins and cupcakes, it’s often a good idea to rotate the baking tray mid-way the baking so they cook and rise evenly.
Scrumptious Brown Sugar Cupcakes with Brown Sugar Buttercream
Ingredients
For the Cupcakes
- Unsalted butter – 113 grams or 1 stick
- Light brown sugar – 100 grams (1/2 cup)
- Eggs – 2 large
- Fresh cream – 1/2 cup
- All-purpose flour – 175 grams
- Baking powder – 1 1/2 tsp
- Salt – 1/2 tsp
- Vanilla – 1 tsp
For the Buttercream
- Unsalted Butter – 113 grams (1 stick)
- Brown sugar (powdered)- 100 grams (1/2 cup) (pulsed in the food processor)
- Powdered sugar/confectioners sugar – 125 grams (1 cup)
- Fresh cream – 2 tbsp
- Vanilla – 1 tsp
Method
Prepare
- Preheat the oven to 160 C / 320 F.
- Prepare baking cups or cupcake wrappers in a muffin tray.
- Sift flour with salt and baking powder.
Make the Batter
- 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 flour mix in three batches.
- Lastly, add vanilla.
- Use an ice cream scoop to distribute the batter evenly between 12 cupcakes wraps or 10 baking cups.
Bake the Cupcakes
- Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.
- Chill cupcakes completely before you decorate.
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 powdered 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.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Scrumptious Brown Sugar Cupcakes with Brown Sugar Buttercream
Scrumptious Brown Sugar Cupcakes with Brown Sugar Buttercream
Ingredients
For the Cupcakes
- 113 grams Butter unsalted
- 100 grams Light brown sugar
- 2 large Eggs
- 120 ml Fresh cream
- 175 grams All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 tsp Vanilla
For the Buttercream
- 113 grams Unsalted butter
- 100 grams Brown sugar (powdered in a Food Processor)
- 125 grams Powdered sugar/confectioners sugar
- 2 tbsp Fresh cream
- 1 tsp Vanilla
Instructions
Prepare
- Preheat the oven to 160 C / 320 F.
- Prepare baking cups or cupcake wrappers in a muffin tray.
- Sift flour with salt and baking powder.
Make the Batter
- 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 flour mix in three batches.
- Lastly, add vanilla.
- Use an ice cream scoop to distribute the batter evenly between 12 cupcakes wraps or 10 baking cups.
Bake the Cupcakes
- Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.
- Chill cupcakes completely before you decorate.
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.
Nutrition Information
Do you love Cupcakes?
Perhaps you may like to check out some of my other cupcake recipes. If you don’t find what you looking for let me know in the comments below so I can add them to my list of recipes wish list. Alternatively, you may like to check out the Recipe Index to find other treats.
A Collection of Cupcake Recipes by Veena Azmanov
Veena,
I was never so excited to stumble across your page. Your recipes are “Amazing”. I’m anxious to try this Brown Sugar Cupcake recipe however, in your list of ingredients you mentioned brown sugar (powder) in the frosting. I have not heard that before. Where can I find it, maybe on Amazon? …
Hey Connie, As I said in the instructions – just pulse in the food processor to powder the brown sugar a bit so it mixes well in the buttercream. I have explained it more in my ingredients and substitutes. Thanks Let me know if you have any more questions.
Hi your brown sugar cuocake you said fresh cream is that sour cream or cream chez what kind of fresh cream
Yes, that fresh whipping cream, not sour cream.
Are these cupcakes amenable to filling? I wanted to pipe in a custard-like filling, was just curious
Yes you can pipe a custard filling – Always pipe filling before you chill your cupcakes. SO cool them completely; fill then chill. Chilling tends to make the texture firm so filling does not really get absorbed. I hope that helps
You just made baking feel easy ..Easy and delicious !! Thanks for the recipe.
Thank you so much Lisanne
Made these for a tea party a few days ago and everyone loved it. I made another batch of these again cos we all loved it so much.. Never knew that brown sugar would take these cupcakes to another level.
Thank you so much Neha. So glad to hear that
Love your blog. My kids love these cupcakes, their simply easy and delicious.
Thank you !
Made this for my little daughter and she says mama these are the best cupcakes you’ve ever made .. I’m so thankful to you for sharing such lovely recipes .. Love u !!
Thank you so much Emma !
I tried these and my kids loved it ..
Thank you !
U have the finest recipes ..
Thank you so much Anna