Brown Sugar Cupcakes

Brown Sugar Cupcakes

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

servings

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. Mix flour, baking powder, baking soda and salt. In large bowl, beat 1 cup butter on medium speed 30 seconds. Gradually add granulated sugar and brown sugar, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture with 2/3 cup milk, beating just until blended. Divide batter evenly among muffin cups.
  2. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely. 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 of the milk with electric mixer on low speed until blended. Beat in remaining milk, 1 teaspoon at a time, until spreadable. Frost cupcakes.
Makes 24 servings (1 cupcake)
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 Serving)
  • 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;
    • 2 1/2 Other Carbohydrate;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.