Brown Sugar Cupcakes

Photo by Roberto M.
Adapted from lovintheoven.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from lovintheoven.com

Ingredients

  • 3/4

    cup (1-1/2 sticks) unsalted butter, room temperature

  • 3/4

    cup light brown sugar

  • 2

    large eggs, room temperature

  • 1-1/3

    cups all-purpose flour

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/8

    teaspoon salt

  • 1/2

    cup milk

  • 1

    teaspoon vanilla

Directions

1. Preheat oven to 350 degrees. 2. Beat butter on high until soft, about 30 seconds. 3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. 4. Add eggs one at a time, beat for 30 seconds after each. 5. Whisk together flour, baking powder, baking soda, and salt in a bowl. 6. Measure out milk and vanilla together. 7. Add about a fourth of the flour to the butter/sugar mixture and beat to combine. 8. Add about one third the milk/vanilla mixture and beat until combined. 9. Repeat above, alternating flour and milk and ending with the flour mixture. 10. Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter. 11. Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).

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