in this house we eat cupcakes for breakfast...

i have this idea that cupcakes are perfect for any occasion...breakfast, lunch, dinner, brunch, fourth meal (thank you very much taco bell)...so i have been trying to find a cupcake that is perfect for breakfast that isn't too sugary and will make them want to come back for seconds. last week i tried a brand new cupcake, brown sugar with a brown sugar cream cheese frosting. the brown sugar made me think of a cinnamon roll without the mess (i don't know about you, but i hate getting my hands dirty with food). this was a super easy recipe and they are super moist...enjoy!

 

Oven Temp - 350 degrees

Brown Sugar cupcake -

1 stick butter, softened

2/3 cup light brown sugar

1 tsp vanilla extract (i prefer the vanilla-bourbon extract from Trader Joe's)

2 eggs

1 3/4 cups all-purpose flour

2 tsp baking powder

2/3 cup milk

combine butter and sugar until fluffy, add vanilla

add eggs one at a time

sift flour and baking powder together

fold the flour mixture into the butter mixture,

alternating with milk, 

start and end with the flour 

spoon into cupcake liners

bake for 18 minutes or until toothpick comes out clean

Brown Sugar Cream Cheese frosting - 

1 8 oz. package of cream cheese

1 stick unsalted butter

1 1/4 cup light brown sugar

blend until fluffy 

enjoy and until next time...xoxo