Brown Sugar Cupcakes With Browned Butter Frosting Recipes

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BROWN SUGAR CUPCAKES WITH BROWNED BUTTER FROSTING



Brown Sugar Cupcakes with Browned Butter Frosting image

From-scratch frosting-featuring the rich taste of browned butter-makes these cupcakes irresistible!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 13

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
1/2 cup butter (do not use margarine)
4 1/2 cups powdered sugar
6 to 8 tablespoons milk

Steps:

  • 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.
  • In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
  • 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.
  • Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds to three-fourths full.
  • 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.
  • 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 Facts : Calories 300, Carbohydrate 43 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 33 g, TransFat 0 g

BROWN SUGAR CUPCAKES AND BROWN SUGAR FROSTING RECIPE



Brown Sugar Cupcakes and Brown Sugar Frosting Recipe image

Topped with creamy brown sugar frosting, these sweet cupcakes developed by Baking Star contest finalist Sara Sicotte will melt in your mouth. Made with Truvia Brown Sugar Blend and Truvia Cane Sugar Blend, these cupcakes have 12% fewer calories* and 45% less sugar* than the regular full-sugar version. Makes 16 cupcakes.

Provided by Truvia

Number Of Ingredients 28

1 1⁄2 cup flour
1 cup Truvia Brown Sugar Blend
1⁄4 cup Truvia Cane Sugar Blend
1 1⁄2 tsp of baking soda
1⁄4 tsp salt
1 cup milk
1 stick unsalted butter, melted
1 egg**
2 tsp vanilla
6 oz cream cheese, softened
1⁄4 cup Truvia Brown Sugar Blend
1 stick unsalted butter, softened
2 cups powdered sugar
2 tsp vanilla
1 1⁄2 cup flour
1 cup Truvia Brown Sugar Blend
1⁄4 cup Truvia Cane Sugar Blend
1 1⁄2 tsp of baking soda
1⁄4 tsp salt
1 cup milk
1 stick unsalted butter, melted
1 egg**
2 tsp vanilla
6 oz cream cheese, softened
1⁄4 cup Truvia Brown Sugar Blend
1 stick unsalted butter, softened
2 cups powdered sugar
2 tsp vanilla

Steps:

  • 1.Preheat oven to 350° F. 2.Mix dry ingredients in a large mixing bowl. 3.In a separate large mixing bowl whisk together all wet ingredients. 4.Slowly mix in the dry ingredients with the wet ingredients and stir well. 5.Fill cupcake liners about 2⁄3 full and bake for 20 min.
  • 6.Beat all ingredients well in a large mixing bowl and frost cupcakes. 7.Refrigerate leftover in a sealed container.
  • 1. Preheat oven to 350° F. 2. Mix dry ingredients in a large mixing bowl. 3. In a separate large mixing bowl whisk together all wet ingredients. 4. Slowly mix in the dry ingredients with the wet ingredients and stir well. 5. Fill cupcake liners about 2⁄3 full and bake for 20 min.
  • 6. Beat all ingredients well in a large mixing bowl and frost cupcakes. 7. Refrigerate leftover in a sealed container.

Nutrition Facts :

BROWN SUGAR CUPCAKES WITH BROWN BUTTER FROSTING



Brown Sugar Cupcakes with Brown Butter Frosting image

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup brown sugar
2 large eggs
1/4 cup plus 2 tablespoons buttermilk
1/4 cup butter
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk

Steps:

  • Preheat oven to 325. Line muffin tin with cupcake liners. Whisk together flour, baking powder and salt, set aside. In the bowl of a stand mixer cream butter and brown sugar together until light and fluffy. Add eggs one at a time, beating and scraping down sides of bowl after each addition. Add flour mixture in batches alternately with the buttermilk (Some of the flour, half of the buttermilk, more flour, rest of buttermilk, rest of flour) mixing until combined after each addition. Divide batter evenly among prepared cups, filling about 3/4 full. Bake until golden brown, about 25 minutes. Transfer to a cooling rack to cool completely. for the frosting In medium saucepan, heat butter over medium heat, swirling the pan to avoid burning. Continue to watch and swirl for a few minutes until light golden brown and there are a few brown pieces on the bottom of the pan, then remove from heat. Stir in powdered sugar and vanilla and then add the milk slowly as needed, adding more if needed to reach desired consistency. Immediately spread or spoon over cooled cupcakes.

BROWN-BUTTER GLAZE



Brown-Butter Glaze image

Use this decadent glaze to finish our Brown-Sugar Pound Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 cup

Number Of Ingredients 4

4 ounces (1 stick) unsalted butter
2 cups sifted confectioners' sugar
2 teaspoons pure vanilla extract
2 to 4 tablespoons whole milk

Steps:

  • Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
  • Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.

GLUTEN-FREE BANANA CUPCAKES WITH BROWNED BUTTER FROSTING



Gluten-Free Banana Cupcakes with Browned Butter Frosting image

Ripe bananas? Mix them with Betty Crocker® Gluten Free yellow cake mix and create delicious homemade cupcakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 17

Number Of Ingredients 11

Reynolds™ Baking Cups
1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
1 cup mashed ripe bananas (2 medium)
1/3 cup butter, melted*
1/3 cup water
3 eggs, beaten
2 teaspoons gluten-free vanilla
1/3 cup butter*
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk

Steps:

  • Heat oven to 350°F. Place Reynolds Baking Cups in each of 17 regular-size muffin cups. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
  • Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.) Remove from heat. Cool slightly, about 5 minutes.
  • In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.

Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 32 g, TransFat 0 g

BURNT BROWN SUGAR CUPCAKES WITH FROSTING



Burnt Brown Sugar Cupcakes With Frosting image

Browning the butter in both the cupcake and the icing gives thes cupcakes a lovely nutty flavor. I use Recipe #390393 to make my own self-rising flour.

Provided by invictus

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

1/2 cup plus 2 tbsp unsalted butter
5 tablespoons brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup self-rising flour
3 tablespoons sugar
1 teaspoon baking powder
3 tablespoons milk
1/2 cup plus 2 tbsp unsalted butter
1 2/3-2 cups confectioners' sugar, sifted (depending on desired consistency)
1 teaspoon vanilla extract
2 -3 tablespoons milk

Steps:

  • 1. Line 12 muffin cups with 12 paper liners. Preheat the oven to 400 degrees F.
  • 2. Put butter it in a small saucepan on medium heat, stirring until it turns a dark golden color. Take the pan off the heat and cool until it begins to solidy but do not put in the fridge to speed up the process. This won't take that long.
  • 3. When the butter is solid but still soft place the butter into a large bowl and add brown sugar and eggs. Beat until light and fluffly, about 2 minutes. Add vanilla extract.
  • 4. In another bowl sift dry ingredients. Add to the butter mixture in three parts alternating with a tablespoon of milk each time and ending with the milk. Divide batter among the paper cups, and cook for 15 - 20 minutes. Remove to wire racks to cool.
  • 5. For the frosting once again burn the butter in the same process listed above in step two. Let it cool and solidify but do not put in the fridge to speed up the process.
  • 6. Once the butter is solidified but soft place in a bowl and beat it until it is light and fluffy. Add vanilla. Add the confectioners' sugar slowly alternating with the milk until you have reached desired consistency. Smear frosting on cooled cupcakes and enjoy.

Nutrition Facts : Calories 280.5, Fat 16.5, SaturatedFat 10.1, Cholesterol 76.8, Sodium 148.8, Carbohydrate 31.7, Fiber 0.2, Sugar 25.2, Protein 2.2

BROWN SUGAR CUPCAKES WITH BROWN BUTTER GLAZE



Brown Sugar Cupcakes With Brown Butter Glaze image

Ok, so I know I don't like Martha and all, so I guess I should stop submitting her recipes. It's really her personality that grates on me, but she does have quite a few good recipes up her sleeve, and so I can't help but share when I come across one not already posted. This one is a very moist cupcake, with a nice durable frosting, which makes them great to transport. The brown sugar flavor makes them stand out from other cupcakes, and even though they are homemade, and taste like it, they are not overly difficult or time consuming to make.

Provided by berry271

Categories     Dessert

Time 40m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 10

1 1/2 cups butter (3 sticks)
2 1/4 cups packed light-brown sugar
4 eggs
3/4 cup buttermilk
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups confectioners sugar
2 teaspoons vanilla
2 -4 tablespoons milk

Steps:

  • Soften 2 sticks butter.
  • Preheat oven to 325°F.
  • Line muffin pan with paper liners.
  • Cream 2 sticks butter and the brown sugar until light and fluffy.
  • Add eggs, beating after each addition.
  • Add buttermilk (Plain yogurt also works well) and mix well.
  • Add flour, baking powder, and salt. Mix well.
  • Fill muffin cups 2/3 full and bake until golden and toothpick inserted in center comes out clean, about 20 minutes.
  • Set cupcakes on wax paper to cool.
  • When ready to frost, melt remaining stick of butter over medium heat until golden brown.
  • Remove from heat and add confectioners sugar and vanilla to butter and mix. Add milk one tablespoon at a time until smooth and of your desired thickness. I like to leave it on the thick side so it doesn't run off the sides of the cupcakes, but it's up to you what you like.
  • Spoon glaze over each cupcake and swirl it around.
  • Let stand until glaze is set.

Nutrition Facts : Calories 318.2, Fat 12.6, SaturatedFat 7.6, Cholesterol 66.2, Sodium 189.1, Carbohydrate 49.3, Fiber 0.4, Sugar 37, Protein 3.1

BROWN-SUGAR POUND CUPCAKES WITH BROWN-BUTTER GLAZE



Brown-Sugar Pound Cupcakes with Brown-Butter Glaze image

Tangy buttermilk gives this bite-sized take on pound cake a moist, tender crumb.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 29

Number Of Ingredients 8

3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
4 large eggs, room temperature
3/4 cup buttermilk
Brown-Butter Glaze

Steps:

  • Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
  • Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.
  • Bake cupcakes until testers inserted into centers come out clean, 25 minutes. Let cool in tins on wire racks. (Unglazed cupcakes will keep, covered, for up to 3 days.) Set racks with cupcakes over parchment-lined baking sheets. Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately.

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From aclassictwist.com


CARROT CAKE CUPCAKES WITH BROWNED BUTTER CREAM CHEESE …
Prepare the frosting: Add the butter to a skillet over medium-high heat and cook, stirring constantly, until golden, 4 to 5 minutes. Transfer to a bowl and let cool to room temperature. Transfer to a bowl and let cool to room temperature.
From realsimple.com


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