brown sugar cupcakes

Yup.  I'm back with another cupcake recipe.  I just can't seem to stop baking them.  They're just so fun & the perfect little dessert.  I promise not to make another one this month.  Errr... at least I'll try.

A few months ago, Matt & I went to a cupcake bakery in Santa Monica called Yummy Cupcakes.  I let Matt pick which flavor we were going to try that day & he picked out their brown sugar cupcake.  And y'all, it was reallllly good.  So good that Matt kept asking me to come up with my own version.  Like constantly asking me.  I finally got around to baking up my own version.

Ever taken a bite of something & couldn't help but dance?  Well, these little goodies will make you break.it.down in your kitchen.  Or maybe that's just me since I'm known to have random dance parties.  Usually by myself.  Sometimes in my underwear... wait, people totally do that right? Moooving on.

For these brown sugar cupcakes, I took basic vanilla cupcakes and topped them with a brown sugar crumble.  When they came out of the oven, I poked some holes in them & brushed them with a brown sugar glaze. And then I topped 'em off with a vanilla buttercream & some gold sprinkles (to resemble the brown sugar).  The verdict?  Matt said they're his new favorite.  I guess that means they're pretty good. ;)  I hope you'll give these a try!

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I come from a proud military family as the daughter of a retired-Army officer, sister of an active-duty Army officer & sister-in-law of two active-duty officers, one Army & one Air Force.  On this Veterans Day, I'd like to say THANK YOU to all of the Veterans & active-duty military for your service to our country.  I am thankful for all of the freedoms I have & thank you to all who have fought to protect it.

Brown Sugar Cupcakes

makes 12 cupcakes

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Ingredients:

For the brown sugar crumble:
1/2 cup brown sugar, packed
1/2 cup flour
3/4 teaspoon cinnamon
4 tablespoons unsalted butter, cold & cubed

For the brown sugar glaze:
1/4 cup brown sugar, packed
1/4 teaspoon vanilla extract
1 tablespoon water

For the cupcake:
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup (1 stick) butter
1 cup sugar
2 eggs
1 tablespoon vanilla extract
1/3 cup milk

Directions:
Preheat oven to 350 degrees F.  Line a cupcake pan with liners.

To make the crumble:  In a medium bowl, combine all ingredients using a fork, pastry cutter or your hands until it resembles coarse crumbs.  Set aside.

To make the glaze:  Combine all ingredients in a small bowl, whisking until smooth.  Set aside.

To make the cupcake:  Combine dry ingredients in a bowl and set aside.

In the bowl of an stand mixer fitted with the paddle attachment, or with a hand mixer, beat butter and sugar on medium-high until lightened in color and fluffy, about 3 minutes.  Lower speed to medium and add eggs one at a time, mixing well after each addition and scraping the bowl as needed.  Add vanilla and mix until combined.

Reduce mixer speed to low and add the dry ingredients in two batches, alternating with the milk and mixing just until incorporated.  
Fill the cupcake liners about 2/3 full.  Top with the brown sugar crumble & lightly press the crumble into the batter.  Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean.  Poke holes in the tops of the cupcakes & spoon on the brown sugar glaze (some might drip down the sides but that’s okay).  Transfer cupcakes to a wire rack to cool completely.

Frost with vanilla buttercream (recipe below).

Vanilla Buttercream
2 sticks unsalted butter, softened but cool
3 cups powdered sugar, sifted
2 teaspoons clear vanilla extract (to help maintain bright white color)
1 tablespoon heavy cream or milk (if needed)

In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, cream butter on medium-high until fluffy, about 3-4 minutes.  Reduce mixer speed to low and gradually add the powdered sugar.  Add in vanilla then increase mixer speed to medium-high, beating 2-3 minutes and scraping the bowl as needed.  If the frosting is too thick, add heavy cream or milk 1 teaspoon at a time until desired consistency is reached.  If the frosting is to thin, add powdered sugar 1/4 cup at a time until it thickens.

Frost cupcakes and decorate as desired.

Source: cupcake & buttercream adapted from How Sweet It Is, brown sugar crumble adapted from Food Network, brown sugar glaze is my own