Brown Sugar and Cinnamon Frosted Cupcakes

FullSizeRender 6

My nephew came home from getting a tattoo and said he wanted a cupcake. So, I made these. We are not your traditional family and this is not your traditional frosting but like my family, this frosting is freakin’ amazing.


1 1/4 cup flour (sifted)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons vanilla
1/2 cup vegetable oil
1/2 cup buttermilk

1/2 cup butter
1 cup brown sugar
1/4 cup cream
1 tablespoon cinnamon
2 cups powdered sugar


Preheat the oven to 350 °F and line tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In the the bowl of an electric mixer, ass eggs and beat slightly. Then add sugar and beat for about a minute.  Add vanilla and oil and do the same.

Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.

Pour batter into a lined muffin pan. Bake for 14-16 minutes until toothpick comes out clean.

While cooling, make frosting.

In a saucepan, melt butter. Add the brown sugar. Bring to a boil, lower heat to medium low, and continue to boil for 2 minutes, stirring constantly. Add the milk and return to a boil, stirring constantly. Remove from heat and cool to lukewarm.

Gradually sift in the powdered sugar and cinnamon. Beat until thick enough to spread. Dip cooled cupcakes into frosting and let drip dry.  Sprinkle with a little cinnamon and brown sugar.

I worked with this recipe.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s