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Moist, flavorful brown sugar cupcakes with a rich caramel twist and a silky brown sugar buttercream frosting. Perfectly soft with cozy cinnamon notes, these cupcakes are simple to make in under an hour and taste bakery-worthy.

  • Total Time: 38 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale
  • ¾ cup brown sugar (light or dark)
  • 1 ¼ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup vegetable oil
  • 1 large egg (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk (room temperature)
  • ½ cup unsalted butter (room temperature)
  • ¼ cup brown sugar (light or dark)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups powdered sugar
  • 1 tablespoon milk (optional)

Instructions

  1. Bring butter, buttermilk, and egg to room temperature.
  2. Preheat oven to 350°F (180°C) and line a 12-cup cupcake pan with liners.
  3. Whisk together brown sugar, all-purpose flour, baking powder, cinnamon, and salt in a large bowl until evenly combined.
  4. Add vegetable oil, egg, vanilla, and buttermilk to the dry ingredients and fold gently with a rubber spatula until just combined (do not overmix).
  5. Use a cookie or ice cream scoop to portion batter into liners, filling each about two-thirds full.
  6. Bake 18–20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before frosting.
  8. (Optional) Pulse brown sugar in a food processor until very fine for a silkier buttercream.
  9. Beat softened butter and brown sugar with a mixer on high speed 8–10 minutes until light and creamy, then mix in vanilla and salt on low speed.
  10. Add 1 cup powdered sugar and beat on low for 3 minutes, then add the remaining powdered sugar and beat another 3 minutes; stir in milk if needed to reach desired consistency.
  11. Fill a piping bag fitted with a large tip (or use a knife/plastic bag) and frost the cooled cupcakes.

Notes

Use room temperature ingredients for smooth blending., Measure flour carefully; weighing is preferable or spoon flour lightly into measuring cup and level off., Cool cupcakes completely before frosting to prevent sogginess., For buttermilk substitutes, use plain kefir or mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit 5-10 minutes., Browned butter can be used in frosting for a deeper flavor., Alternative frostings include cream cheese or cinnamon cream cheese frosting., Store cupcakes in an airtight container at room temperature for up to 2 days, refrigerate for an additional 3 days., Freeze cupcakes on a baking sheet until solid, then store in freezer bags for up to 3 months.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 324.6 kcal
  • Fat: 13.4 g
  • Carbohydrates: 49.3 g
  • Protein: 2.6 g