WHAT’S FOR DESSERT?
Brown Sugar Praline Cupcakes
Array/5
COOK TIME
18 min
TOTAL TIME
33 min
SERVINGS
12-14 cupcakes
Anything with a brown sugar frosting will forever be on my favorite list. Paired with a brown sugar cupcake and pecans….holy moly. It’s my dream. It’s amazing and such a perfect combo of sweet with a little salty. It’s of course perfect in the fall, but really I could go for this gem any time of year.
I haven’t tried a new cupcake in awhile and I’m happy to say, I am not disappointed. This cupcake is moist with a great subtle flavor, but the real star is the frosting. I made these while Leah was napping because basically accomplishing anything without a major mess happening is rare these days. She loves to be in the kitchen, but I have to pick and choose. I swear I walk from one side of the kitchen to the other and in that time, she has jumped onto the counter and is putting her hand in the flour. Her speed is actually pretty impressive.
So these I was able to take my time with and get the flavors just right. These are a fun Fall flavor when you want something a little fun and special. Give it a go and let me know what you think!
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Brown Sugar Praline Cupcakes
Such a perfect combo of sweet with a little salty. It’s of course perfect in the fall, but really I could go for this gem any time of year.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon kosher salt
3/4 cup whole milk
1 Tablespoon pure vanilla extract
1/2 cup (1 stick) butter, room temperature
1 cup lightly packed dark brown sugar
2 eggs
Brown Sugar Frosting Ingredients
1/2 cup (1 stick) butter
1 cup lightly packed brown sugar
1/4 cup whole milk, plus more if needed
1 1/2 cups powdered sugar, sifted
3/4 cups chopped pecans
Instructions
1. Preheat the oven to 350 degrees. Line a 12-cup cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, and salt. In a small bowl, stir together the milk, molasses, and vanilla.
3. In the bowl of a stand mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes.
4. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just combined after each addition. (The batter may appear slightly separated; this is okay.)
5. Divide the batter evenly among the liners and bake for about 16-18 minutes until the tops are puffy and a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool in the pan.
6. While the cupcakes are cooling, in a medium saucepan, heat the butter and brown sugar together over medium heat, stirring until the brown sugar has dissolved, 1 to 2 minutes. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring continuously, for 2 minutes.
7. Add the milk and return to a boil, stirring continuously, until the mixture is well combined, 2 minutes. Remove from the heat and cool to lukewarm, 20 minutes. Transfer mixture to a your stand mixer.
8. With the mixer on low speed, gradually add the powdered sugar. Add additional milk 1 tablespoon at a time if the frosting becomes too stiff (it should be firm but still spreadable).
9. Frost the cooled cupcakes and sprinkle with chopped pecans. Enjoy!
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