Brown Sugar Cupcakes combine brown sugar and browned butter for an amazing taste!
Today’s cupcake post is the last one for a while.
I promised Cali I wouldn’t make any more cupcakes the rest of the summer.
Well, we’ll see.
I have several more recipes in my files that some of you have given me as well as a few other friends and I am anxious to try them.
Today’s recipe is for Brown Sugar Cupcakes. This recipe came from Martha Stewart’s Cupcakes.
While it certainly wasn’t the prettiest cupcake at the wedding reception I do think it was my personal favorite.
I love brown sugar. I also love browned butter and this recipe combines both flavors. The cupcake itself is made with lots of yummy brown sugar and the icing is made with browned butter. I adore the taste and smell of browned butter!
While browning butter don’t leave it unattended. It can go from browned to burnt very quickly. You want it to turn a nice golden brown, nutty color. Yum!!
You will end up with some “sludge” in the bottom of the pan after browning the butter. As you pour the browned butter into the sugar try and not get too much of the “sludge” into the mix. A little won’t hurt.
Because this cupcake was rather plan in it’s yumminess I decided to add some crushed Heath Bar to the top for some more caramel/toffee goodness and prettiness!
So Question of the Day! From the wedding cupcake menu I’d love to know which cupcake you think you would like the best – Lemon, Lovely Lime, Banana with Cream Cheese Frosting, Brown Sugar or Chocolate Cherry??
I’d love to hear from you. Please leave a comment below and let me know your favorite. Yes – we bloggers do love comments. We love to know you are out there and reading. Thanks to so many of you who take the time to say hello and leave a comment – I’d love to hear from more of you! Thanks!
- 3 cups sifted all- purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2¼ cups packed light brown sugar
- 4 large eggs, at room temperature
- ¾ cup buttermilk
- Makes 1 cup
- ½ cup (1 stick) unsalted butter
- 2 cups sifted confectioners' sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk, plus more if needed
- Preheat oven to 325F.
- Line standard muffin tins with paper liners
- Whisk together the flour, baking powder and salt
- With an electric mixer on medium-high speed, cream butter and brown sugar until pale fluffy
- Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed
- Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each
- Divide batter evenly among lined cups, filling each three-quarters full
- Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes
- Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely
- Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers
- To finish, place cupcakes on a wire rack set over a baking sheet; spoon icing over cupcakes and let set
- Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve
- Brown-Butter Icing
- Melt butter in a small saucepan over medium heat, swirling pan occasionally, until nut-brown in color, about 10 minutes
- Remove from heat, and pour butter into a bowl, leaving any burned sediment behind
- Add confectioners' sugar, vanilla, and 2 tablespoons milk to brown butter; stir until smooth
- If necessary, add more milk (up to 2 tablespoons) a little at a time, just until icing is spreadable Use immediately
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