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Brown Sugar Cupcakes with Browned Butter Frosting

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By Betty Crocker Kitchens
Updated Aug 5, 2016
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From-scratch frosting—featuring the rich taste of browned butter—makes these cupcakes irresistible!

Brown Sugar Cupcakes with Browned Butter Frosting

  • Prep Time 30 min
  • Total 1 hr 35 min
  • Servings 24
  • Ingredients 13
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Ingredients

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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    2
    In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
  • Step 
    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.
  • Step 
    4
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds to three-fourths full.
  • Step 
    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.
  • Step 
    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.

Nutrition

300 Calories
13g Total Fat
2g Protein
43g Total Carbohydrate
33g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
300
Calories from Fat
110
Total Fat
13g
19%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
210mg
9%
Potassium
45mg
1%
Total Carbohydrate
43g
14%
Dietary Fiber
0g
0%
Sugars
33g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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