brown sugar frosting

Brown Sugar Buttercream

brown sugar

heavy cream (plus additional as needed to thin)

butter (softened (2 1/2 sticks))

Tbsp pure vanilla extract

sugar

In a medium-size heavy bottomed saucepan bring the brown sugar and heavy cream to a boil. Lower the heat and simmer stirring until the sugar has dissolved. Set aside to cool enough to still be pourable but, not set.

In a medium-size mixing bowl using an electric mixer on medium speed, whip the butter and vanilla with the brown sugar cream, Stop to scrape the sides of the bowl periodically.

Lower the speed, of the mixer and gradually add the confectioners sugar. Stop and scrape the sides of the bowl between additions.

Add additional heavy cream 1 Tbsp at a time to thin to spreading consistency, as needed.

After the powdered sugar is added, raise speed to medium and beat until light and fluffy.

Store chilled in an airtight container until ready to use. Beat again before using.

Refrigerate any leftovers.

These super soft pumpkin cookies with brown sugar frosting will melt in your mouth! Make these quick (just 30 minutes!), tasty pumpkin cookies to usher in the fall asap!

Pumpkin Cookies With Brown Sugar Frosting

flour

baking powder

baking soda

pumpkin pie spice

salt

butter (softened)

brown sugar (lightly packed)

pumpkin

vanilla extract

butter

heavy cream ((or other milk))

In a medium bowl whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.

In a large bowl cream together butter and sugars until lightly and fluffy. Add pumpkin, egg, and vanilla and mix until thoroughly.

Add dry ingredients to wet ingredients and mix until combined. Use a cookie scoop (about 1 1/2 tablespoons dough) to drop mounds onto a lightly greased cookie sheet leaving about 2-3 inches between each cookie dough mound. Use the palm of your hand to slightly flatten each mound (press down about 1/2 inch to flatten the top a little bit).

Bake at 350 degrees for 12-15 minutes. Allow to cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

To make the frosting, melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and boil for 2 minutes. Stir in milk, remove from heat and pour into a large bowl. Stir in powdered sugar. Frost cooled cookies.

Store in airtight container at room temperature up to 5 days.

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.

Looking for a fresh twist on Thanksgiving dessert? This pumpkin olive oil cake combines the rich, earthy flavors of olive oil with warm pumpkin pie spice, creating a perfectly moist and tender cake that feels both indulgent and unique. Topped with a maple brown sugar frosting, it’s a delightful alternative to classic pumpkin pie and guaranteed to impress your guests.

Olive Oil Pumpkin Cake

sugar (200 grams)

brown sugar (112 grams)

olive oil

eggs (room temperature)

all-purpose flour (240 grams)

dairy free butter (1 1/2 sticks)

maple syrup

dairy free milk (unsweetened)

Mise en place. Preheat oven to 350˚F and line a 9x13 cake pan with parchment paper (or grease pan with cooking oil to prevent sticking).

Sift the dry ingredients. In a mixing bowl, whisk the flour, baking powder, pie spice and salt until combined. Set aside.

Mix the wet ingredients. In a large bowl with an electric mixer at medium speed, beat the oil and sugars until smooth and light. Next, add the eggs, one at a time, beating each until incorporated.Then, add the vanilla extract and pumpkin puree. Beat at a low speed until combined.

Combine wet and dry ingredients. Add the flour mixture, about 1 cup at a time, and beat until incorporated.

Bake the cake. Transfer batter to the prepared cake pan and bake for 50-55 minutes, or until the top has set and an inserted toothpick comes out clean. Remove from oven and allow the cake cool completely before frosting.

Make the frosting. In a large bowl with an electric mixer, beat the dairy free butter with brown sugar and maple syrup until light and fluffy - about two minutes. Then, let the mixture to rest for about 5 minutes to allow the sugar to dissolve.Next, beat the powdered sugar into the butter, about 1 cup at a time, until incorporated. After each cup is mixed in, add bit of dairy free milk to help with mixing, as need.

Frost the cake. Remove cake from cake pan and spread frosting on top. Let the cake rest for about 10 - 15 minutes to allow frosting to set before slicing.

Pumpkin Bars with Brown Sugar Frosting are the perfect fall crowd-pleasing treat! The pumpkin spice bars are soft and slightly cakey, and the thick layer of brown sugar frosting on top is slightly crunchy and delicious. Easy to make and transport!

Pumpkin Bars with Brown Sugar Frosting

unsalted butter

(133 grams) packed light brown sugar

egg, (at cool room temperature)

(212 grams) pumpkin puree

(190 grams) all-purpose flour

ginger

nutmeg

(113 grams) unsalted butter, (at cool room temperature)

(50 grams) packed light brown sugar

(188 grams) powdered sugar, (sifted)

milk, (plus more if needed)

Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang.

In a medium microwave-safe bowl, microwave the butter until melted. Allow to cool until just warm (about 80°F). Once cool, whisk in the brown sugar, egg, vanilla, and pumpkin.

In a large bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda and salt.

Add the butter mixture to the flour mixture, stirring until just combined. Batter will be thick. Pour the batter into the prepared pan, spreading evenly with a spatula.

Bake for 25 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely.

Make the bars:

In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until light, fluffy, and smooth. Use a spatula to scrape down the bottom and sides of the bowl. Add in the cinnamon and salt. On low speed, gradually add in the powdered sugar until incorporated. Add the vanilla and milk and increase the speed to medium-high. Beat until very light and fluffy, 2-3 minutes. If the frosting becomes too runny, add more powdered sugar. If the frosting is too thick, add a splash more milk. Spread the frosting evenly all over the pumpkin bars.

Cut into squares before serving. Store in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days.

Make the frosting:

Bars were good. Was not a fan of the frosting; will do cream cheese next time.

Made it for my family and using for Thanksgiving, so far everyone in my family loves it, don't know about my dad, but so far so good, just like what my school used! So great and love it!

The frosting is meant to be a little crunchy from the brown sugar, but you could always powder the sugar in a mini blender

Too much flour, was too thick and dense as a result. Flavors were good tho

Wow to anyone saying the cake is bland - check your spices… I doubled the recipe and it’s delicious!

Sooo delicious it beats pumpkin pie! Even my husband was obsessed.  With our sweet tooth it’s going to be a staple around here.

So delicious!!! I have made them three times now!! I am doubling it for Thanksgiving tomorrow!!

I will not be making the cake part again. Not very much flavor and it was pretty dry for cooking for the listed time. 
The frosting on the other hand, DELICIOUS

These pumpkins bars turned out perfect! Definitely a crowd pleaser. They were so good you could notice that I messed up on the frosting!

Very good! I’ve made several times already this fall.

These Applesauce Cookies are soft, chewy, cozy and sweet! As if cinnamon sugar cookies combined with apple cookies to make the perfect fall dessert! They&#039;re then topped with the most incredible brown sugar frosting which really makes this applesauce cookie recipe stand out! Best yet, these beauties are gluten free, nut free, eggless and can easily be vegan with a few tweaks!

Applesauce Cookies

unsalted butter (or vegan baking stick, room temperature)

brown sugar (, packed)

applesauce

confectioners' sugar

water

In a large bowl, whisk together the 1 cup plus 2 tablespoons gluten free flour,  1 teaspoon baking powder, 1/2 teaspoon ground cinnamon and 1/4 teaspoon kosher salt. Set aside.

In the large bowl of an electric mixer or using a hand held mixer, beat the 1/4 cup room temperature butter or vegan baking stick and the 1/2 cup of granulated sugar and 1/4 cup light brown sugar until smooth and creamy. About 2 minutes.

Add in the 1/4 cup plus 2 tablespoons applesauce and the 1 teaspoon pure vanilla extract and beat until combined. It may appear slightly chunky. That&#39;s normal.

With the mixer on low speed, slowly add in the gluten free flour mixture. Mix until just combined. Scrape down the sides of the bowl with the spatula and combine.

The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min. When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.

Take the bowl of dough out of the freezer. Using a large cookie scoop (I use a 2 ounce scoop), scoop the dough out into 6 scoops. If it is sticking to your hands, get your hands slightly wet.

In a small bowl, whisk together the ¼ cup granulated sugar with the ¼ teaspoon cinnamon.Drop the dough balls one at a time into the cinnamon sugar mixture and coat completely.

Place dough balls about 3-4 inches apart on the parchment lined baking sheet.Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.

Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. Gently push them down in the center if they&#39;re slightly puffed up. If you don&#39;t let them cool a little on the pan, the cookies will break apart into a giant mess when you try to lift them up.

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Brown Sugar Buttercream

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Top 7 brown sugar frosting recipes from across the web

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

Top Tags

Brown Sugar Buttercream

Pumpkin Cookies With Brown Sugar Fr...

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Apple Cider Cupcake Recipe

Olive Oil Pumpkin Cake

Pumpkin Bars with Brown Sugar Frost...

Applesauce Cookies

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