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Brown Sugar-Frosted Cupcakes

Brown Sugar-Frosted Cupcakes

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

Oxmoor House MAY 2006

  • Yield: 3 dozen


  • 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


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.

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.

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


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Brown Sugar-Frosted Cupcakes recipe