brown sugar cupcakes

These cinnamon cupcakes are made with my favorite vanilla cupcake recipe and a gorgeous brown sugar cinnamon swirl throughout the cupcake. They’re frosted with a cinnamon brown sugar ermine buttercream and a dusting of cinnamon.

Cinnamon Cupcakes Recipe

(30 grams) all-purpose flour, spooned and leveled

fine sea salt

cinnamon

(6 ounces) milk

(283 grams) unsalted butter, room temperature

vanilla bean paste (or vanilla extract)

Tbsp (15 grams) all-purpose flour

(172 grams) cake flour, spooned and leveled

Tbsp baking powder

tsp fine sea salt

(200 grams) granulated sugar

(60 milliliters) canola oil (or vegetable oil)

(56 grams) unsalted butter, room temperature

egg, room temperature

(113 grams) sour cream

(78 milliliters) whole milk, room temperature

In a small saucepan, combine the brown sugar,...

In a small saucepan, combine the brown sugar, flour, salt and cinnamon. Whisk until they're well distributed.

While whisking, slowly pour in the milk and...

While whisking, slowly pour in the milk and whisk until the mixture is smooth. 

Place the saucepan over medium heat and stir...

Place the saucepan over medium heat and stir continuously (but not too aggressively) for 3-5 minutes.

When the mixture thickens and begins to hold...

When the mixture thickens and begins to hold streaks, whisk quicker for about another 30-60 seconds. It should be thick like custard.

Pour the mixture into a heat safe container,...

Pour the mixture into a heat safe container, cover it and allow it to cool to room temperature.

Combine all the ingredients in a bowl and...

Combine all the ingredients in a bowl and set aside.

Preheat the oven to 350F/177C convection (325F/163C conventional)...

Preheat the oven to 350F/177C convection (325F/163C conventional) and line 14 muffin tins with cupcake liners (preferably a light colored pan).*

In a medium bowl, or the bowl of...

In a medium bowl, or the bowl of a stand mixer, whisk together the cake flour, baking powder, salt and sugar.

Add the oil and butter to the dry...

Add the oil and butter to the dry ingredients and use an electric mixer to beat them together until they're combined.

Add the egg and vanilla extract and mix...

Add the egg and vanilla extract and mix until they're fully combined.

Then add the sour cream and milk, mixing...

Then add the sour cream and milk, mixing just until the batter is smooth. 

Fill each cupcake liner about 1/3 full of...

Fill each cupcake liner about 1/3 full of batter (about 30g each), spread 1-2 tsp of cinnamon sugar filling on top and then top with the other half of the batter, filling the muffin tins up to about 3/4 full (another 20g of batter on top).

Use a knife to make a gently swirl...

Use a knife to make a gently swirl throughout the cupcakes and bake the cupcakes for about 20 minutes. They should no longer look wet and when you press on the center of the cupcake it should spring back.

Remove them from the oven and let them...

Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack.

Once the custard portion for the buttercream has...

Once the custard portion for the buttercream has cooled completely, place the butter into a large bowl or the bowl of a stand mixer.**

Use a hand mixer or a stand mixer,...

Use a hand mixer or a stand mixer, with the whisk attachment, to beat the butter at full speed for 5 minutes. Make sure to scrape the edge of the bowl every so often.

When the butter is pale and fluffy, add...

When the butter is pale and fluffy, add the cooled custard in 3-4 increments, with the mixture running at medium-high speed.

Add the vanilla and mix until it's fully...

Add the vanilla and mix until it's fully combined and smooth.

To remove any excess air for smooth piping,...

To remove any excess air for smooth piping, you can switch to a paddle attachment and mix on low speed for a few minutes *optional.

Use a piping bag fit with a large...

Use a piping bag fit with a large round piping tip to frost the cupcakes.

Use a small sieve to dust with cinnamon.

Serve fresh or just slightly chilled.

These cupcakes are made with reduced apple cider and rolled in cinnamon sugar, just like the orchard donuts. They’re frosted with apple cider buttercream and a drizzle of apple cider caramel sauce.

Apple Cider Cupcake Recipe

(24 ounces) apple cider

(56 grams) salted butter, room temperature

(60 milliliters) heavy cream, room temperature

(60 milliliters) reduced apple cider

(6 ounces) apple cider

(340 grams) unsalted butter, room temperature

(180 grams) all-purpose flour, spooned and leveled

(150 grams) light brown sugar, lightly packed

tsp nutmeg

tsp baking powder

tsp baking soda

(120 milliliters) canola oil (or vegetable oil)

(180 milliliters) reduced apple cider

Place the apple cider in a medium pot...

Place the apple cider in a medium pot over medium-low heat and allow it to simmer for about 20-30 minutes, until it's reduced down to 1 cup (pour it into a heat resistant measuring cup every once in a while to see when it reaches 1 cup).

Make one batch of homemade salted caramel sauce...

Make one batch of homemade salted caramel sauce but instead of adding 1/2 cup of heavy cream, add only 1/4 cup of heavy cream and 1/4 cup of reduced apple cider.

Pour it into a heat safe jar and...

Pour it into a heat safe jar and allow it to cool completely.

In a small saucepan, combine the brown sugar, flour and salt. Whisk until they're well distributed.

While whisking, slowly pour in the apple cider...

While whisking, slowly pour in the apple cider and whisk until the mixture is smooth. 

Preheat the oven to 350F/177C convection (325F/163C conventional) and line 12 muffin tins with cupcake liners (preferably a light colored pan).

In a medium bowl, or the bowl of a stand mixer, whisk together the flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.

Add the oil, egg and vanilla extract to...

Add the oil, egg and vanilla extract to the dry ingredients and use an electric mixer to beat them together until they're combined.

Then add the cooled reduced apple cider, mixing...

Then add the cooled reduced apple cider, mixing just until the batter is smooth. 

Fill 12 cupcake liner about 2/3 - 3/4...

Fill 12 cupcake liner about 2/3 - 3/4 full of batter (about 50g each).

Bake the cupcakes for 17-18 minutes, until they’re...

Bake the cupcakes for 17-18 minutes, until they’re puffed up, no longer look wet and spring back when you press on the center of them. 

Combine the sugar and cinnamon in a bowl.

Once the cupcakes have cooled completely, remove the...

Once the cupcakes have cooled completely, remove the liners and toss them in the cinnamon sugar.

Once the custard portion for the buttercream has cooled completely, place the butter into a large bowl or the bowl of a stand mixer.

When the butter is pale and fluffy, add the cooled custard in 3-4 increments, with the mixer running at medium-high speed.

To remove any excess air for smooth piping, you can switch to a paddle attachment and mix on low speed for a few minutes (optional).

Use a piping bag fit with a large star piping tip to frost the cupcakes.

Top with a drizzle of cooled apple cider...

Top with a drizzle of cooled apple cider salted caramel sauce.

Top 2 brown sugar cupcakes recipes from across the web

The most viewed brown sugar cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Cinnamon Cupcakes Recipe

Apple Cider Cupcake Recipe

Top 2 brown sugar cupcakes recipes from across the web

The most viewed brown sugar cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cinnamon Cupcakes Recipe

Apple Cider Cupcake Recipe

The most viewed brown sugar cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine