Brown Sugar Cupcakes with Browned Butter Frosting

Brown Sugar Cupcakes with Browned Butter Frosting

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

Prep Time

30

Minutes

Total Time

1:35

Hr:Mins

Makes

24

cupcakes

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
  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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Top cupcake with toasted walnut or pecan halves.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 300
    • (Calories from Fat 110),
  • Total Fat 13g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 210mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 0g,
    • Sugars 33g),
  • Protein 2g;
Percent Daily Value*:
    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.