Brown Sugar Cupcakes with Salted Caramel Frosting

Name: Brown Sugar Cupcakes with Salted Caramel Frosting
Prep time: 10 min
Cook time: 18 min
Total time: 55 min
Ingredients: 1 ¾ cups (220 g) all purpose flour, spooned and leveled; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¼ cup (57 g or 1/2 stick) unsalted butter (room temperature); 1 cup (200 g) packed light brown sugar; 2 large eggs (room temperature); ⅓ cup (75 g) full-fat sour cream (room temperature); ¼ cup (60 ml) vegetable oil; 2 teaspoons pure vanilla extract; 1/2 cup (120 ml) whole milk (room temperature); 1 cup (226 g or two sticks) unsalted butter (room temperature); 1/3 cup salted caramel sauce (room temperature); 1 teaspoon pure vanilla extract; 2 cups (240 g) confectioners’ sugar (sifted); Pinch Kosher salt

Jump to Recipe

by Haley // July 25, 2023

This post may contain affiliate sales links. Please see my privacy policy for details.

Whip up a batch of delicious brown sugar cupcakes this fall. The salted caramel frosting pairs perfectly with the subtle molasses flavor in the cake. It’s a comforting dessert friends and family will love for the holidays too!

brown sugar cupcake with caramel frosting and caramel drizzle.

I love using brown sugar in desserts. It adds this chewy, tender texture to cookies, but I always wondered what affect it would have on cupcakes. I tried substituting it in my vanilla cupcakes and it made them extra moist and tender with a subtle molasses flavor. It had me thinking of fall baking so I knew I had to add a seasonal caramel frosting!

Table of Contents

Why You’ll Love This Recipe

Unique flavor. The use brown sugar instead of granulated yields a subtle molasses flavor.
Extra moist texture. The brown sugar adds extra moisture as does the addition of sour cream in the batter.
Delicious frosting. A little bit of salted caramel takes this buttercream frosting to the next level!
Perfect fall dessert. The warm and cozy flavors make this the perfect fall cupcake!

Ingredient Notes

bowls of ingredients to make brown sugar cupcakes with caramel frosting.

Light brown sugar: Use light instead of dark brown sugar, which will weigh down the cupcakes too much.
Butter: Use room temperature unsalted butter for easy mixing and the best taste!
Vegetable oil: The combination of oil and butter makes a cupcake with good buttery flavor, but also a light and fluffy texture.
Sour cream: For extra moist cupcakes, use full-fat sour cream at room temperature. Greek yogurt is a good substitution.
Whole Milk: Another ingredient to help guarantee a moist and tender texture is milk. Use full-fat for best results.
Baking soda and powder: These leavening agents help the batter rise while baking. Make sure they are fresh and not expired.
Caramel sauce: For the frosting, use 1/3 cup homemade caramel sauce (store-bought works too)! Check if it’s salted as that can change the flavor of the frosting.
Confectioners’ sugar: Also known as powdered sugar, this sweetens the frosting.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Try a different frosting. If caramel isn’t your favorite, try making a classic vanilla buttercream. I think a cinnamon cream cheese frosting or maple cream cheese frosting would also taste delicious!

Add some spices. When whisking together the dry ingredients, add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg or allspice.

Make chocolate brown sugar cupcakes. Reduce flour to 1 cup and add 3/4 cup unsweetened cocoa powder. I like adding 1/2 cup chocolate chips to the batter when doing this variation!

Make mini cupcakes. Use a mini muffin pan and fill each cup two-thirds full. Bake at 350 for 8 to 10 minutes.

How to Make Brown Sugar Cupcakes

Whisk together the dry ingredients: flour, baking soda, baking powder and salt. Set aside.
Beat the butter and sugar until creamy, about 2 minutes. Mix in eggs one at a time. Add sour cream, vanilla and vegetable oil. Mix until combined. Scrape down the sides of the bowl as necessary.
Alternate adding the flour mixture and the milk, beginning and ending with the dry ingredients. Do not over-mix.
Transfer batter to muffin tin and fill each cup about three-quarters full. Bake at 350 F for 16 to 18 minutes. Cool completely.

photo collage demonstrating how to make caramel frosting for brown sugar cupcakes.

To make the frosting, beat butter until creamy. Add confectioners’ sugar and mix until combined. Mix in caramel and vanilla.
Transfer frosting to a frosting bag fitted with desired tip. Frost cooled cupcakes and serve.

Expert Tips

Weigh your ingredients with a kitchen scale. It’s much more accurate! If you don’t have a scale, spoon your flour into a measuring cup and level with a knife (don’t pack it down).

Use room temperature ingredients. This makes it a lot easier to mix and creates a silky smooth batter. As a result, the cupcakes will be perfectly tender and fluffy!

Let the cupcakes cool completely and remember to take them out of the pan otherwise the bottoms will get soggy. If the cupcakes are still warm, then the frosting will melt. Making sure they are cooled before storing or freezing also helps them last longer!

Use a thick caramel sauce. If you’re using store-bought, usually the ones from a jar are thicker than bottled caramel. For consistency, it’s best to make your own!

brown sugar cupcake with a bite on an open paper muffin liner.

Make Ahead and Storage Tips

Storage: Cupcakes will keep in an airtight container at room temperature for 3 or 4 days. If stored in the refrigerator, they will last 5 days.

Freezing: Wrap the cupcakes in plastic wrap and store in an airtight container for up to 3 months. Defrost in the refrigerator before bringing to room temperature.

Make ahead: Cupcakes are best when they are eaten the day they are baked. However, the frosting may be made up to one week in advance. Store in an airtight container in the refrigerator. Bring to room temperature and stir until smooth before using.