For those of you familiar with my blog, you’ll probably recognize these cupcakes as on of my entries to the DC State Fair back in August 2012. Unfortunately I didn’t sweep both the pie and cupcake categories. (Although my Fig and Grape Pie did take home a first-place blue ribbon!!) While my Brown Sugar Cupcakes with Whiskey Caramel Buttercream didn’t win Best Cupcake, they are definitely a favorite of many of my friends!
The brown sugar cake is a great alternative to a basic yellow cake, when you are looking for a cupcake with a slightly deeper flavor. And unlike many yellow cakes, they are not over-powerfully sweet. The whiskey caramel buttercream is a personal favorite, made with my Whiskey Caramel Sauce. The combination of the whiskey caramel with the butter and cream cheese leads to a sweet and salty icing, with a hint of whiskey! And the combination of the brown sugar cake with the whiskey caramel buttercream is absolutely divine…
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂
Brown Sugar Cupcakes with Whiskey Caramel Buttercream
Yield: 15 cupcakes
For the brown sugar cupcakes, you are going to need:
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 cup (about 1 stick + 3 tablespoons) butter, at room temperature
- 1 1/3 cup brown sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla
- 2/3 cup whole milk
For the whiskey caramel buttercream, you are going to need:
- 1/2 cup whiskey caramel sauce
- 1/2 pound (8 ounces) cream cheese, at room temperature
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 pound powdered sugar
You are also going to need:
- 2 12-cup cupcake pans
- Paper cupcake liners
- Ice cream or cookie scoop
- Icing bag (Either a 16-inch or 12-inch bag will work.)
- A large star tip (I use Wilton’s 1M tip because it creates the big, pretty, swirly cupcake top.)
First, preheat oven to 350° F.
Next, sift together the dry ingredients on to a sheet of wax paper or into a medium-sized bowl. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, cream together the butter and brown sugar until light and fluffy. Whisk in the eggs and vanilla until combined.
Stir in the sifted dry ingredients all at once, and mix until the batter is smooth. Do not over-mix, or else the cake will be tough.
Fill the cupcake wells approximately 2/3 full, and bake in pre-heated oven for 18-20 min. Fill any empty cupcake wells about 1/2 full with warm water in order to avoid scorching your cupcake pans.
Let cool in the pan for approximately 5 minutes, and then move to a wire rack to cool completely.
While the cupcakes are cooling, prepare the whiskey caramel buttercream.
In a stand mixer fitted with a paddle attachment, cream together the butter and cream cheese until light and fluffy. Add the whiskey caramel sauce, and mix to combine.
Add powdered sugar, and stir together on medium speed until the icing is creamy and the powdered sugar is dissolved, about 5 minutes.
Increase the speed to high, and beat until the icing is light and fluffy.
To assemble the cupcakes, begin by preparing your icing bag. Place the icing tip in the bag, narrow end first. Using a pen, mark the bag about half-way along the metal tip. Remove the icing tip and cut the end of the bag off. Place the icing tip back in to the bag, narrow end first. Fold over the top of the bag to form a cuff. Place the bag in a tall glass and fill with icing. For pictures, see the Jello Deviled Eggs post.
Unfold the top of the bag, and lift it out of the glass. Twist the top of the bag closed.
Holding the tip approximately 1/4″ above the cupcake top, pipe a spiral of icing, beginning at the outer edge and working inward. Continue spiral in to the center of the cupcake. Stop pressure on the bag and pull the tip straight up and away. For pictures, see the Neon Tie-Dye Cupcakes post.
Repeat with the remaining cupcakes.
Store cupcakes at room temperature in a sealed container, for up to 3 days.