ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Brown Sugar Cupcakes with Browned Butter Frosting

From-scratch frosting—featuring the rich taste of browned butter—makes these cupcakes irresistible!

Error occured While adding it to favorites X
CLOSE
 (0) 0 Reviews
+

Share

  • Prep Time 30 min
  • Total Time 1 hr 35 min
  • Servings 24

Cupcakes

2 1/3
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
cup butter, softened
1
cup granulated sugar
1/4
cup dark brown sugar
3
eggs
2
teaspoons vanilla
2/3
cup milk

Brown Butter Frosting

1/2
cup butter (do not use margarine)
4 1/2
cups powdered sugar
6
to 8 tablespoons milk

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
  • 2 In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
  • 3 In large bowl, beat 1 cup butter on medium speed 30 seconds. Gradually add granulated sugar and brown sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, with 2/3 cup milk, about half at a time, beating just until blended.
  • 4 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds to three-fourths full.
  • 5 Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • 6 In small saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Cool completely. In large bowl, beat browned butter, powdered sugar and 4 tablespoons milk with electric mixer on low speed. until blended. Beat in enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Frost cupcakes.

EXPERT TIPS

Expert Tips

Top cupcake with toasted walnut or pecan halves.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
300
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
210mg
210%;
Total Carbohydrate
43g
43%
(Dietary Fiber
0g
0%
  Sugars
33g
33%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
More To Explore
powered by ZergNet
Save Money on Your Favorite Brands
when you buy FOUR any flavor/variety Totino's® Crisp Crust Party Pizza® Products (Excluding Party Pizza ...
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close