Go Back
–+ servings
sweet brown sugar cupcakes

Brown Sugar Cupcakes

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Muffin tin (12-cup)
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 Cooling rack
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Ice cream scoop or large spoon

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1/4 cup sour cream room temperature

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl beat the softened butter and brown sugar with a mixer on medium speed until light and fluffy, about 2 to 3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
  • In a small bowl stir together the milk and sour cream until smooth.
  • Add one-third of the dry ingredients to the butter mixture and mix on low just until combined.
  • Add half of the milk-sour cream mixture and mix on low just until incorporated.
  • Repeat with another third of the dry ingredients, then the remaining milk mixture, and finish with the last third of the dry ingredients, mixing gently after each addition.
  • Scrape down the sides of the bowl with a spatula and fold the batter gently to ensure everything is evenly combined.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake for 16 to 18 minutes or until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a cooling rack and let them cool completely for about 25 minutes before frosting or serving.

Notes

For best flavor, use fresh, soft brown sugar so it creams easily and gives the cupcakes a deeper caramel note; make sure all refrigerated ingredients are at room temperature to help the batter emulsify and rise evenly, avoid overmixing once the flour is added to keep the crumb tender, and if you bake in a dark metal pan check for doneness a couple of minutes early to prevent overbrowning—cupcakes are done when the tops spring back lightly to the touch and the edges just start to pull away from the liners.
Tried this recipe?Let us know how it was!