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
- Preheat oven to 325F. Line cupcake tins (makes ~13 medium sized cupcakes)
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and brown sugar in mixer on medium speed until fluffy. Add apple cider vinegar, applesauce, milk, and vanilla.
- Add flour mixture to the butter mixture in three batches, alternating with buttermilk. Start and end with the flour mixture.
- 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
- Beat butter on a low-medium speed until fluffy.
- Add icing sugar until well combined, and then add vanilla
- 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.