Brown Sugar Cupcakes
  • 1½ cups (7 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon table salt
  • ½ cup (1 stick) unsalted butter, softened at room temperature
  • 1⅛ cup (10.25 ounces) tightly packed light brown sugar
  • 2 extra large eggs at room temperature
  • ½ teaspoon vanilla extract
  • ⅜ cup buttermilk
  1. Pre-heat oven to 325 and line regular-sized cupcake tins with cupcake wrappers; set aside
  2. Sift together flour, baking powder and salt into a medium bowl; set aside
  3. In a large mixing bowl, beat together butter and brown sugar on medium-high speed using an electric mixer for several minutes; beat until very light and fluffy
  4. Scrape the sides of the mixing bowl; add eggs, one at a time, beating on medium speed in-between until each egg is combined
  5. Add vanilla and beat on high for one minute
  6. Reduce speed of mixer to low and slowly add one half of flour mixture, do not overmix
  7. Add buttermilk and then remaining flour mixture; turn off mixer before all dry ingredients are combined; remove bowl of mixer and slowly fold batter until dry ingredients are combined; do not overmix
  8. Evenly distribute batter into 17 prepared cupcakes, filling about ⅔ of each cup
  9. Bake cupcakes for 18-22 minutes or until a toothpick comes out clean
Slightly adapted from Martha Stewart
I wasn’t thrilled with the appearance of the cupcake by itself, it was completely flat on the top. Luckily, the taste and moist texture more than made up for it and the frosting covered up any lackluster looks I was worried about.
The cupcakes can be made up to one month in advance and frozen. Defrost for a couple of hours at room temperature prior to frosting.
Recipe by Keep It Sweet Desserts at