Brown Sugar Cupcakes
These simple brown sugar cupcakes are moist, flavorful, and comforting. Topped with smooth and fluffy brown sugar buttercream, this cupcake recipe is definitely a crowd pleaser and bakery worthy!
Equipment
Ingredients
Brown Sugar Cupcakes
- ¾ cup brown sugar light or dark
- 1 ¼ cup all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup vegetable oil
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 1 cup buttermilk room temperature
Brown Sugar Buttercream
- ½ cup unsalted butter room temperature
- ¼ cup brown sugar light or dark
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups powdered sugar
- 1 tablespoon milk optional
Instructions
Cupcakes
- Preheat the oven to 350°F/180°C and line a cupcake pan with 12 liners.
- In a large bowl, combine the brown sugar, flour, baking powder, cinnamon, and salt. Whisk until the ingredients are evenly distributed.¾ cup brown sugar, 1 ¼ cup all purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon cinnamon, ½ teaspoon salt
- Add the oil, egg, vanilla, and buttermilk. Stir with a rubber spatula until just combined with no dry streaks.¼ cup vegetable oil, 1 large egg, 2 teaspoon vanilla extract, 1 cup buttermilk
- Fill each cupcake liner ⅔ of the way full. Do not overfill!
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven, let cool for 5 minutes, and transfer them to a wire cooling rack. Make sure the cupcakes are completely cool before frosting.
Buttercream
- With a mixer, cream the butter and brown sugar on high for 8-10 minutes. Mix in the vanilla and salt on low.½ cup unsalted butter, ¼ cup brown sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Beat in 1 cup powdered sugar on low for 3 minutes and then beat in the remaining cup for 3 more minutes. Mix in milk until the desired consistency is reached.2 cups powdered sugar, 1 tablespoon milk
Notes
Bring the butter, buttermilk, and egg to room temperature to make sure everything mixes evenly.
Measure the flour with a kitchen scale for accurate weight. If you don't have one, gently spoon the flour into the measuring cup without packing it down.
Storage: Store in an airtight container at room temperature for up to 2 days. Refrigerate for an additional 3 days after that.
Freezing: Freeze unfrosted cupcakes on a baking sheet for 2 hours our until frozen solid. Store in a freezer bag in the freezer for up to 3 months.
When ready to enjoy, remove from the freezer and let thaw at room temperature for a couple hours or in the refrigerator overnight. Frost and serve.
Nutrition
Serving: 1cupcakeCalories: 324.6kcalCarbohydrates: 49.3gProtein: 2.6gFat: 13.4gSaturated Fat: 6.1gPolyunsaturated Fat: 3.1gMonounsaturated Fat: 3.3gTrans Fat: 0.3gCholesterol: 36.3mgSodium: 232mgPotassium: 76.9mgFiber: 0.4gSugar: 38.6gVitamin A: 291.4IUVitamin C: 0.003mgCalcium: 76.6mgIron: 0.9mg
Tried this recipe?Let us know how it was!