Eggless Brown Sugar Cupcakes


I think brown sugar cupcakes are my new favourite type of cupcake, since they’re so buttery and caramelly. I’ve always really liked them, but couldn’t find a single eggless version. It took me about 4 attempts, but I finally managed to create one that I like! The first attempts tasted good, but were a little more concave than I like my cupcakes to be. Instead of the caramel buttercream, I used a peanut butter frosting. I’ve also used a malted chocolate frosting, which worked amazingly well. 


Brown sugar cupcakes with peanut butter frosting.



  • ¾ cup flour
  • 1 tsp. baking powder
  • ¾ tsp. baking soda
  • ¼ tsp. sea salt
  • ½ stick (56g) unsalted butter
  • ½ cup + 1 tbsp. packed brown sugar
  • 1 tsp. apple cider vinegar
  • 2 tbsp. applesauce
  • 2 tbsp. milk
  • ½ tsp. vanilla
  • ¼ cup + 1 tbsp. buttermilk


  1. Preheat oven to 325F. Line cupcake tins (makes ~13 medium sized cupcakes)
  2. Combine flour, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and brown sugar in mixer on medium speed until fluffy. Add apple cider vinegar, applesauce, milk, and vanilla.
  4. Add flour mixture to the butter mixture in three batches, alternating with buttermilk. Start and end with the flour mixture. 
  5. Spoon batter into liners. Bake for 12 – 25 minutes (depending on size of liner), rotating halfway through. 



  • ½ cup (114 g) unsalted butter
  • ¾ cup icing sugar
  • 1 tsp. vanilla
  • 50 g peanut butter (I used all natural with no salt or sugar added)
  • ½ tbsp. milk
  • pinch of salt


  1. Beat butter on a low-medium speed until fluffy.
  2. Add icing sugar until well combined, and then add vanilla
  3. Add the peanut butter, milk, and salt, and mix at a medium speed until well mixed. 


Brown sugar cupcakes with malted chocolate frosting and Skor bits. The cupcakes were still a work in progress at this point, but were possibly the best thing I’ve ever eaten.  

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