Since a few weeks have passed since the holidays, I feel it is safe to bake again. I bookmarked a recipe for these brown sugar cupcakes a long time ago and found it when I was looking for something new to bake. I love brown sugar. I love its texture and flavor. I love that it looks like sand. I knew right away that I would enjoy these cupcakes. And I did. And so did everyone that was lucky enough to get to try them before they were all gone. My cousin, who just broke her ankle and is homebound, declared these her favorite cupcake of all time. That made me almost as happy as eating one of these tasty treats. Note: Don't let the very thick batter scare you. These baked up beautifully with nice little domes on top.
Brown Sugar Cupcakes with Cinnamon Cream Cheese Frosting
Source: The Sweetest Kitchen
*Changes in red.
Yields 16 cupcakes
1 1/2 sticks butter, softened
3/4 cup brown sugar
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt (I omitted because I used salted butter.)
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
Preheat oven to 350 degrees.
Whisk together flour, baking powder, baking soda, and cinnamon.
Measure out milk and vanilla together.
In another bowl, beat butter and brown sugar until light and fluffy.
Add eggs and beat well.
Add part of the flour mixture to butter mixture and beat to combine.
Alternately add milk and then flour mixture, ending with flour mixture.
Bake for 15 - 18 minutes, until golden brown.
Cool and top with Cinnamon Cream Cheese Frosting.