Brown Sugar Cupcakes

Brown Sugar Cupcakes
Brown Sugar Cupcakes

Earlier in the week I shared with all of you how to make your own brown sugar.  If you missed out please check it out under pantry items.  Back to these cupcakes.  The added touch of molasses in the sugar gives a rich flavor and the softness needed to moist cupcakes.

If you enjoyed the recipe for Brown Sugar Cinnamon Bars, you are going to love these Brown Sugar Cupcakes.

1 1/3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 sticks of butter softened
3/4 cup brown sugar
2 eggs
1/2 cup milk (I use whole milk)
1 teaspoon vanilla

Pre-heat oven to 350 degrees.

Mix the milk and vanilla together and set aside.

In a medium bowl add the flour, salt, baking soda, baking powder and whisk together.

In a separate bowl mix the butter and brown sugar until light and fluffy.  Use your stand mixer if you have one.

Now add the eggs to your butter and brown sugar and mix.

Add 1/2 of the flour mixture and half of the milk mixture.  Mix to combine.  Add rest of the milk and flour mixture.  Mix until the batter is nice and smooth.

Line your muffin tin with cupcake liners.  Fill the cupcake liners 2/3 full of batter.  Bake for 15 to 20 minutes or until toothpick comes out clean.

Transfer cupcakes to a wire rack to cool.

Frost with this delicious Brown Butter Frosting

2 sticks butter
4 cups powdered sugar
1 teaspoon vanilla
1/4 cup milk (I use whole milk)

In a saucepan bring the butter to a boil.  When the butter starts to boil swirl the pan constantly until the butter passed the foamy phase and turns an amber color.  Refrigerate the butter for 1 hour.  It will become solid again.

After the butter is solid transfer it to your mixer and let it return to room temperature.

On low-speed add the powdered sugar, vanilla and milk.  Mix until everything is combined. If the frosting is to stiff add 1 tablespoon of milk at a time until the frosting is to the consistency you like.

TIP:  Store in the refrigerator for up to 5 days.
Freeze for up to 1 month.

Be sure to let the frosting return to room temperature before using.  ENJOY!

 

Homemade Brown Sugar

 

74 thoughts on “Brown Sugar Cupcakes

  1. Brown sugar is my favorite – we have an egg allergy at home, so I wonder if you could substitute an egg replacement for the eggs? Looks great – I would love to try these out!

    1. I haven’t tried substitute egg replacement but I bet you could and they would still be great. Thanks for commenting Carolyn.

  2. My kiddos loves cup cakes. And me too love to eat and also make these for my kids. But my cup cakes are not as perfect as they have to be. I will try your recipe and try to bring perfection. Thanks for sharing.

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