Brown Sugar Cupcakes with Peanut Butter Brown Sugar Frosting
Brown Sugar Cupcakes with Peanut Butter Brown Sugar Frosting
Ingredients
Brown Sugar Cupcakes
- 1 cup loosely packed brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 3/4 cup milk
- 1/2 cup unsalted butter, melted and cooled
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
Peanut Butter Brown Sugar Frosting
- 6 ounces cold cream cheese
- 1/2 cup creamy peanut butter
- 1 cup loosely packed brown sugar
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- raw turbinado sugar for topping, if desired
Instructions
- 1
Preheat oven to 350°F. In a bowl, combine flour, baking soda and salt, stirring to mix. Set aside. Line a cupcake tin with liners.
- 2
In a large bowl, whisk brown sugar and egg until smooth. Add vanilla extract and milk, mixing until combined. Slowly pour in melted butter while whisking. Add the flour mixture and stir with a large spoon until batter is smooth.
- 3
Using a 1/4 cup measure, fill the liners with batter. Bake for 16-19 minutes, or until tops are puffy and golden and do not jiggle when touched. Let cool completely.
- 4
Add cream cheese to the bowl of an electric mixer and beat until smooth. Add peanut butter and vanilla extract, mixing until combined. Gradually add brown sugar and powdered sugar on low speed. Once incorporated, increase to medium‑high speed and mix for 4‑5 minutes, scraping the sides as needed. If a sturdier frosting is desired, add additional powdered sugar 1/4 cup at a time, mixing each addition before adding more. Frost the cooled cupcakes and sprinkle with raw turbinado sugar if desired.
