Cinnamon Brown Sugar Cupcakes

I wanted to do some experimenting with my favourite cupcake recipe to see if I could make a nice light cinnamon cupcake that wasn’t an overpowering autumn/winter flavour. The inclusion of the brown sugar creates a nice hint of molasses to the flavour and the cinnamon adds just a small enhancement to this flavour. I will definitely be using this recipe again, so expect future experimentation with brown sugar cupcakes!

I also just got a new decorating piping set, so I wanted to give it a bit of a trial and see what the different piping tips looked like.

If you want to try out some of the other cupcakes recipes I love, check out my Vanilla Baileys Cupcakes, Chocolate Orange Cupcakes or my Marble Cupcakes!

But for now, here is the new recipe:

Cinnamon Brown Sugar Cupcakes

This recipe makes about 21 small cupcakes at 224 calories each.

DSC_0322

Ingredients:

Cake

  • 200g butter (softened)
  • 220g brown sugar
  • 240g self-raising flour
  • 4 eggs
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • pinch nutmeg

Icing

  • 125g butter (softened)
  • 50g brown sugar
  • 200g icing sugar
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon

Preparation:

  1. Preheat the oven to 150 C  and line two muffin trays with cupcake liners.
  2. In a large mixing bowl, cream together the butter and sugar for the cake until pale and fluffy.
  3. Add all other ingredients for the cake and mix until just combined.  DSC_0312
  4. Spoon the batter into the cupcake liners, filling up about 1/2 the way.
  5. Bake for 15-20 minutes until the cakes are golden brown on top and you can insert a toothpick and it comes out clean.
  6. Allow the cakes to cool completely.
  7. As the cake cools, you can start the icing by creaming together the butter and brown sugar.                                                            DSC_0313
  8. Slowly add the icing sugar about 1/3 at a time, mixing on low.
  9. Add the vanilla and cinnamon and mix on medium-high for five minutes until the icing is light and fluffy.
  10. Do a taste test and add more cinnamon if desired.
  11. Pipe or spread the icing onto the top of the cooled cupcakes and add a very light sprinkle of cinnamon on top.   DSC_0315

Hope you enjoy these cupcakes as much as we have!

Here is an easy to print version:

Cinnamon Brown Sugar Cupcakes

Ingredients:

Cake

  • 200g butter (softened)
  • 220g brown sugar
  • 240g self-raising flour
  • 4 eggs
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • pinch nutmeg

Icing

  • 125g butter (softened)
  • 50g brown sugar
  • 200g icing sugar
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon

Preparation:

  1. Preheat the oven to 150 C  and line two muffin trays with cupcake liners.
  2. In a large mixing bowl, cream together the butter and sugar for the cake until pale and fluffy.
  3. Add all other ingredients for the cake and mix until just combined.
  4. Spoon the batter into the cupcake liners, filling up about 1/2 the way.
  5. Bake for 15-20 minutes until the cakes are golden brown on top and you can insert a toothpick and it comes out clean.
  6. Allow the cakes to cool completely.
  7. As the cake cools, you can start the icing by creaming together the butter and brown sugar.
  8. Slowly add the icing sugar about 1/3 at a time, mixing on low.
  9. Add the vanilla and cinnamon and mix on medium-high for five minutes until the icing is light and fluffy.
  10. Do a taste test and add more cinnamon if desired.
  11. Pipe or spread the icing onto the top of the cooled cupcakes and add a very light sprinkle of cinnamon on top.
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