ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Brown Sugar-Frosted Cupcakes

Yield Makes 3 dozen
We generously frosted 2 dozen cupcakes with Brown Sugar Frosting. Freeze any extra unfrosted cupcakes.

Ingredients

  • 1 cup shortening
  • 2 cups sugar
  • 4 large eggs
  • 3 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Brown Sugar Frosting

How to Make It

  1. Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition.

  2. Combine flour, baking powder, and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts. Spoon batter into paper-lined muffin pans, filling them half full.

  3. Bake at 375° for 20 minutes. Remove and cool on wire racks. Spread with Brown Sugar Frosting.