1 1/2 cups light brown sugar
4 large eggs, room temperature
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp salt
1 cup milk
2 tsp. vanilla
Makes 24 cupcakes
Preheat oven to 350 degrees
1. Beat butter on high until soft, about 30 seconds. Add sugar. Beat on
medium-high until light and fluffy, about 3 minutes. Add eggs one at a time,
beat for 30 seconds after each.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
3. Measure out milk and vanilla together.
4. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
5. Add about one third the milk/vanilla mixture and beat until combined.
6. Repeat above, alternating flour and milk and ending with the flour mixture.
7. Scoop into cupcake papers about half to three-quarters full.
8. Bake for 13-15 minutes until a toothpick comes out clean.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
3. Measure out milk and vanilla together.
4. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
5. Add about one third the milk/vanilla mixture and beat until combined.
6. Repeat above, alternating flour and milk and ending with the flour mixture.
7. Scoop into cupcake papers about half to three-quarters full.
8. Bake for 13-15 minutes until a toothpick comes out clean.
9. Cook completely and frost with cinnamon cream cheese frosting.
Cupcake recipe from Cupcake Bakeshop.
Cupcake recipe from Cupcake Bakeshop.
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