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Bird's-eye view of a brown cupcake topped with swirls of white buttercream frosting.

Soft Brown Sugar Cupcakes with Easy Buttercream Frosting

Brown sugar and butter cupcakes with homemade vanilla buttercream frosting, ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 320 kcal

Ingredients
  

Cupcakes

  • 1 cup packed light brown sugar 200g
  • 1/2 cup unsalted butter, softened 115g
  • 2 large eggs, room temperature
  • 1 1/2 cups all-purpose flour 190g
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk, room temperature 120ml
  • 1 teaspoon pure vanilla extract

Buttercream Frosting

  • 3/4 cup unsalted butter, softened (for frosting) 170g
  • 3 cups powdered sugar, sifted 360g
  • 2 teaspoons pure vanilla extract (for frosting)
  • 2-3 tablespoons heavy cream or milk (for frosting)
  • Pinch of salt (for frosting)

Instructions
 

Cupcakes

  • Preheat Oven and Prep Pan:

    Set oven to 350°F (175°C). Place paper liners into a 12-cup muffin pan.

  • Cream Butter and Sugar:

    In a large bowl, cream 1/2 cup (115g) softened unsalted butter with 1 cup (200g) packed light brown sugar until pale and airy, roughly 3–4 minutes.

  • Add Eggs and Vanilla:

    Beat in 2 large eggs one by one, ensuring each is fully incorporated. Mix in 1 teaspoon pure vanilla extract.

  • Mix Dry Ingredients:

    In another bowl, combine 1 1/2 cups (190g) all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt with a whisk.

  • Fold Dry and Wet Alternately:

    Fold the dry mixture into the wet mixture in three additions, alternating with 1/2 cup (120ml) whole milk, commencing and concluding with dry ingredients. Stir until just combined.

  • Fill Muffin Cups:

    Divide the batter among the prepared muffin cups, filling each roughly two-thirds full.

  • Bake Cupcakes:

    Bake for 18–22 minutes, until a toothpick inserted into the center emerges clean or with a few moist crumbs.

  • Cool in Pan Then Rack:

    Allow cupcakes to rest in the pan for 5 minutes, then move them to a wire rack to cool entirely before applying frosting.

Buttercream Frosting

  • Whip Butter and Sugar:

    For the buttercream: whip 3/4 cup (170g) softened unsalted butter until smooth. Slowly incorporate 3 cups (360g) powdered sugar, beating thoroughly after each addition.

  • Add Cream for Spreadable Texture:

    Blend in 2 teaspoons vanilla extract and a pinch of salt. Add 2–3 tablespoons heavy cream or milk until the mixture achieves a spreadable texture.

  • Frost and Garnish:

    Apply frosting to the cooled cupcakes using an offset spatula or piping bag. Optionally, dust with a pinch of brown sugar or cinnamon on top.
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