Brown Sugar Cupcakes combine brown sugar and browned butter for an amazing taste!
Who can resist a pretty and delicious cupcake. For other fall flavored cupcakes check out Snickerdoodle Cupcakes which are as good as the cookie. Spice Cupcakes with Maple Frosting scream fall and Zucchini Cupcakes are the perfect solution to too much zucchini in the garden.
Favorite Fall Cupcake
Today’s recipe is for Brown Sugar Cupcakes. I first made these years ago for a wedding reception. Remember when every wedding reception you went to had a cupcake bar? This was my favorite cupcake that I made for the party! Although I originally served them at a summer wedding they are the perfect Fall cupcake too. They are flavored with brown sugar and brown butter and topped with toasted pecans.
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!
How to Make Brown Butter
You can find all my brown butter tips here.
The most important thing to remember is that 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!!
How to Make Brown Sugar Cupcakes
After combining your cupcake ingredients, line your muffin tin with a cupcake liner. This is my favorite scoop for making cupcakes, it insures I can evenly sized cupcakes every time!
After they have cooled they are ready to frost with the delicious brown butter icing. I like to use a decorating bag and tip when frosting my cupcakes. It actually makes frosting quicker, easier and prettier. To give the cupcake a little more umph I sprinkled them with some toasted pecans but you could also used some crushed Heath Bar or toffee pieces. Makes it pretty and delicious!
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Other favorite recipes using brown butter:
- Brown Butter Cookies
- Brown Butter Chocolate Chip Cookies
- Salted Brown Butter Rice Krispie Treats
- Pasta with Brown Butter
Brown Sugar Cupcake Recipe
Brown Sugar Cupcakes
- 3 cups sifted all- purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, at room temperature
- 2 1/4 cups packed light brown sugar
- 4 large eggs at room temperature
- 3/4 cup buttermilk
- 1/2 cup pecans rough chopped for garnish
- Makes 1 cup
- 1/2 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
Originally shared July 31, 2009
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