Brown Sugar Cupcakes with Creamy Vanilla Buttercream Recipe

Introduction

These Brown Sugar Cupcakes offer a moist, tender crumb with warm cinnamon notes and a rich brown sugar buttercream frosting. Perfect for any occasion, they combine simple ingredients into a comforting, sweet treat that’s sure to impress.

Ingredients

• 3/4 cup brown sugar (light or dark)
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup vegetable oil
• 1 large egg (room temperature)
• 2 tsp vanilla extract
• 1 cup buttermilk (room temperature)
• 1/2 cup unsalted butter (room temperature)
• 1/4 cup brown sugar (light or dark)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups powdered sugar
• 1 tbsp milk (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and line a cupcake pan with 12 liners.
2. Step 2: In a large bowl, whisk together the brown sugar, flour, baking powder, cinnamon, and salt until evenly combined.
3. Step 3: Add the vegetable oil, egg, vanilla extract, and buttermilk to the dry ingredients. Stir gently with a rubber spatula until just combined and no dry streaks remain.
4. Step 4: Fill each cupcake liner about two-thirds full, being careful not to overfill.
5. Step 5: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Remove cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
7. Step 7: For the buttercream, beat the unsalted butter and brown sugar on high speed for 8-10 minutes until light and fluffy.
8. Step 8: Mix in the vanilla extract and salt on low speed.
9. Step 9: Gradually beat in the powdered sugar—1 cup at a time—on low speed for about 3 minutes per addition.
10. Step 10: Add milk, if needed, to reach your desired frosting consistency.
11. Step 11: Fill a piping bag fitted with a large tip and frost the cooled cupcakes. Serve and enjoy!

Tips & Variations

• Use light or dark brown sugar for a subtle difference in flavor; dark brown sugar will yield a richer, molasses taste.
• Room temperature ingredients ensure better mixing and a smoother batter.
• Add a pinch of nutmeg or allspice for an extra hint of warm spice.
• Swap buttermilk with plain yogurt or milk mixed with 1 tbsp lemon juice if you don’t have buttermilk on hand.
• For a dairy-free version, substitute vegetable oil for butter in the frosting and use a plant-based milk.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow them to come to room temperature before serving for the best texture. The frosted cupcakes can also be frozen for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without buttermilk?

Yes, you can substitute buttermilk with plain yogurt or regular milk combined with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using to mimic the acidity of buttermilk.

How do I know when the cupcakes are done?

Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are fully baked. Avoid opening the oven too early to prevent sinking.

Brown Sugar Cupcakes with Creamy Vanilla Buttercream Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

Delight in these moist and fluffy Brown Sugar Cupcakes with a rich, creamy brown sugar buttercream frosting. Perfectly spiced with cinnamon and made with buttermilk for tenderness, these cupcakes are an ideal treat for any occasion.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 3/4 cup brown sugar (light or dark)
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup vegetable oil
• 1 large egg (room temperature)
• 2 tsp vanilla extract
• 1 cup buttermilk (room temperature)

Buttercream Frosting

• 1/2 cup unsalted butter (room temperature)
• 1/4 cup brown sugar (light or dark)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups powdered sugar
• 1 tbsp milk (optional, for desired consistency)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) and line a cupcake pan with 12 cupcake liners to prepare for baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the brown sugar, all-purpose flour, baking powder, cinnamon, and salt until well combined.
3. Add Wet Ingredients: Stir in the vegetable oil, room temperature egg, vanilla extract, and buttermilk using a rubber spatula until the mixture is just combined without any dry streaks.
4. Fill Cupcake Liners: Spoon the batter into the liners, filling each about two-thirds full to avoid overflow during baking.
5. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
7. Prepare Buttercream: Using a mixer, cream the unsalted butter and brown sugar on high speed for 8-10 minutes until light and fluffy.
8. Add Flavorings: Mix in the vanilla extract and salt on low speed until incorporated.
9. Add Powdered Sugar: Gradually beat in 1 cup of the powdered sugar on low speed for 3 minutes, then beat in the remaining powdered sugar for an additional 3 minutes to build volume and smoothness.
10. Adjust Consistency: Add milk, one tablespoon at a time, to achieve your desired frosting consistency.
11. Frost Cupcakes: Fill a piping bag fitted with a large tip with the buttercream and decorate the cooled cupcakes. Serve and enjoy!

Notes

• Ensure cupcakes are completely cool before applying frosting to prevent melting.
• You can substitute buttermilk with regular milk plus 1 tbsp vinegar or lemon juice, let sit for 5 minutes.
• If you prefer a less sweet frosting, reduce powdered sugar slightly.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.
• Bring refrigerated cupcakes to room temperature before serving for best flavor.

Keywords: brown sugar cupcakes, cinnamon cupcakes, buttermilk cupcakes, homemade cupcakes, buttercream frosting