Scrumptious Brown Sugar Cupcakes
Coooking Temperature: 325 °F / 170 °C / Gas Mark 3
Diet : NF
Calories: 25
Adjust Servings Here: 12 Cupcakes
Description
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.
Ingredients
Brown sugar cupcakes
- 1 ½ cups All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ½ cup Unsalted butter room temperature
- 1 cup Brown sugar packed
- 2 large Eggs room temperature
- 1 tsp Vanilla extract
- ½ cup Buttermilk room temperature
Brown sugar buttercream frosting
- 1 cup Unsalted butter room temperature
- 1 cup Brown sugar packed
- 2-3 cups Powdered sugar sifted
- 2-3 tbsp Heavy cream
- 1 tsp Vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.1 ½ cups All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
- Wet ingredients: In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and brown sugar together on high speed until creamy and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla extract.1/2 cup Unsalted butter, 1 cup Brown sugar, 2 large Eggs, 1 tsp Vanilla extract
- Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix each addition just until incorporated. Do not overmix.1/2 cup Buttermilk
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Buttercream: In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and brown sugar together on high speed until creamy and fluffy, about 2-3 minutes. Gradually add 2 cups of the powdered sugar, one cup at a time, beating on low speed until combined. Increase to high speed and beat for 1 minute. Add 2 tablespoons of heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for 2 minutes.Pro tip: If the frosting is too thick, add an additional tablespoon of heavy cream. If it’s too thin, add more powdered sugar, 1/4 cup at a time.1 cup Unsalted butter, 1 cup Brown sugar, 2-3 cups Powdered sugar, 2-3 tbsp Heavy cream, 1 tsp Vanilla extract, Pinch of salt
- Frost Cupcakes: Once the cupcakes are completely cool, frost them with the brown sugar buttercream using a piping bag or a spatula.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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