Brown Sugar Rum Cupcakes
Moist brown sugar rum cupcakes topped with a smooth rum brown sugar buttercream
PRINT PINServings 12
INGREDIENTS
Cupcakes
- 1.5 cups all purpose flour
- 1.5 tsp baking powder
- ½ tsp fine salt
- ½ cup unsalted butter softened
- ¾ cup packed light brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- ½ cup whole milk room temperature
- ¼ cup dark rum
- ¼ cup sour cream room temperature.
Rum Brown Sugar Buttercream
- 1 cup unsalted butter softened
- 3 cups powdered sugar sifted
- ⅓ cup packed light brown sugar
- 2 tbsp heavy cream or whole milk
- 2 tbsp dark rum
- 1 tsp vanilla extract
- pinch of salt.
Optional
- turbinado sugar for garnish
- lime zest for garnish.
INSTRUCTIONS
Cupcakes
- Heat oven to 350 F and line a 12 cup muffin pan with liners
- whisk flour baking powder and salt until evenly combined
- cream butter and brown sugar until light and fluffy then beat in eggs one at a time and mix in vanilla
- whisk milk rum and sour cream until smooth then add dry ingredients to the bowl in two additions alternating with the milk mixture mixing just until combined
- divide batter evenly between liners filling each about two thirds full and bake until a toothpick comes out clean and tops spring back then cool 5 minutes in pan and cool completely on a rack before frosting.
Rum Brown Sugar Buttercream
- Beat butter until smooth then beat in brown sugar until well blended
- add powdered sugar gradually and mix on low then medium until fluffy
- beat in cream rum vanilla and salt until smooth and pipeable adding a little more cream if too thick or more powdered sugar if too soft
- pipe or spread onto fully cooled cupcakes and garnish if desired.
Notes
1. Use dark rum for deeper molasses notes or light rum for a milder finish. For alcohol free replace rum with 2 tbsp milk plus 1 tsp rum extract. Avoid overmixing once flour is added to keep a tender crumb
Nutrition
Calories: 410kcal | Carbohydrates: 55g | Protein: 3g | Fat: 19g