Spring is here!  
I’m loving the gorgeous 
greens, pinks, and purples
 popping up everywhere.  
It’s been very inspiring to bake something sweet.  
I came up with this brown sugar cake recipe 
and topped it with maple buttercream.  
It sings S P R I N G!
The deliciousness multiplies x1000 when served warm.  
Brown Sugar Cupcakes
1/2 cup Butter
1 1/2 cups Brown Sugar, packed
2 Eggs
1 tsp Vanilla
1 cup Milk
2 cups Flour
1 tsp Salt
1 T Baking Powder
Preheat oven to 350.  Line cupcake pan with cupcake liners.  In a medium bowl, combine dry ingredients.  Cream together butter and brown sugar on high power for two minutes.  Add eggs, one at a time and mix until combined.  Add vanilla and mix.  Add milk and then dry ingredients, one at a time in three parts, starting with the milk and mixing just slightly after each addition.  Drop batter into cupcake liners and bake 18-20 min or until an inserted toothpick is removed dry.  Let cupcakes cool for five minutes and remove from pan to a cooling rack to cool completely.  Frost with maple buttercream (recipe below).
Maple Buttercream Frosting
1 cup Butter, softened
5 cups Confectioner’s Sugar
1/4 cup Pure Maple Syrup
1 T Heavy Cream (or milk)
1 tsp Vanilla
1/4 tsp Salt
Add all ingredients except sugar to mixer and mix on medium speed.  Add sugar to desired consistency.  

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23 Responses

  1. I love the colors. They really do say spring. And as for the recipe… DELICIOUS! That sounds heavenly.

    We made brown sugar cookies this week and now I'm hooked.

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