Despite the pretty hefty amount of brown sugar that goes into these cupcakes, they are really not very sweet. To a pretty surprising degree. They are tasty, though, and the cream cheese frosting’s a grand complement.

Ingredients:

Cupcakes:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 & 1/4 cups packed light brown sugar
• 4 large eggs, at room temperature
• 3/4 cup buttermilk

Frosting:

• 1/2 cup unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 1 cup packed light brown sugar

Preheat oven to 325°. Line two muffin tins with liners. Whisk together flour, baking powder, and salt in a bowl and set aside.

In another bowl, beat together butter and brown sugar until pale and fluffy.

Add eggs one at a time, beating well after each addition.

Add the flour mixture in three batches, alternating with the buttermilk.

Fill the cupcake tins 3/4 full with batter. I only have one cupcake tin, so I also greased and floured a bread pan, and filled that with the rest of the batter.

Bake 25-30 minutes, until a toothpick inserted in the center of a cupcake comes out clean. If you do a loaf, it will probably need to bake a few minutes longer. Cool in pans for 10 minutes.

Remove from the pans and let cool completely before frosting.

Beat together all frosting ingredients until smooth.

Frost cupcakes!

Brown Sugar Cupcakes

From Bake or Break.

Cupcakes:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 & 1/4 cups packed light brown sugar
• 4 large eggs, at room temperature
• 3/4 cup buttermilk

Frosting:

• 1/2 cup unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 1 cup packed light brown sugar

Preheat oven to 325°. Line two muffin tins with liners.

Whisk together flour, baking powder, and salt in a bowl and set aside.

In a large bowl, beat together butter and brown sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Add the flour mixture in three batches, alternating with the buttermilk.

Fill the cupcake tins 3/4 full with batter. Bake 25-30 minutes, until a toothpick inserted in the center of a cupcake comes out clean.

Cool in pans for 10 minutes, then remove and cool completely on a wire rack.

Beat together all frosting ingredients until smooth, then frost cupcakes.