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Brown Sugar Cupcakes with Creamy Vanilla Buttercream Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/brown-sugar-cupcakes-with-creamy-vanilla-buttercream-recipe/