Description
These Brown Sugar Cupcakes are moist, tender, and infused with the rich, caramel-like flavor of brown sugar. Perfect for any occasion, they are simple to make with everyday ingredients and bake up beautifully golden with a soft crumb.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup packed brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup sour cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside to keep the leavening agents well distributed.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the packed brown sugar until the mixture becomes light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract for aroma and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk and sour cream. Start and finish with the dry ingredients, mixing gently until just combined to avoid overworking the batter.
- Fill Cupcake Liners: Evenly divide the batter among the lined muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- Ensure butter is softened, not melted, to achieve the best texture when creaming with sugar.
- Do not overmix the batter once the dry ingredients are added to keep the cupcakes tender.
- You can add a sprinkle of cinnamon or nutmeg to the dry ingredients for a warm spice flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Allow cupcakes to cool completely before frosting to prevent melting.
