These vanilla cupcakes with salted brown sugar buttercream and ANZAC biscuit crumble are perfect for Anzac Day celebrations or any time you want delicious Australian-inspired treats.
So you made a batch of Anzac biscuits, and as delicious as they are, you still have a couple left over and don't know what to do with them. What to do?
How about making a batch of these delicious Anzac cupcakes? Moist vanilla cupcakes, topped with rich brown sugar buttercream and a salty-sweet Anzac biscuit crumble. These were a hit at my last Anzac Day gathering — soft sponge, creamy frosting, and just enough crunch on top. I mailed a copy of this recipe card to my cousin using The Letter Pilot to share Anzac Day treats.
🧁 Anzac Cupcakes
Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 12 cupcakes
Nutrition (per cupcake): Calories: 320 | Fat: 16g | Carbs: 42g | Sugar: 35g | Fiber: 1g | Protein: 4g
Vanilla Cupcake Ingredients:
- 125g unsalted butter, softened
- 3 eggs
- 1½ cups plain flour
- 1½ tsp baking powder
- ⅔ cup caster sugar
- ¼ cup milk
- 1 tsp vanilla extract
Salted Brown Sugar Buttercream:
- 125g unsalted butter, softened
- ½ cup brown sugar
- ½ cup icing sugar
- 2 tbsp golden syrup
- ¼ tsp sea salt flakes
- 1–2 Anzac biscuits, crushed (some chunkier pieces preferred)
Instructions:
- Preheat your oven to 180°C (350°F).
- Add all cupcake ingredients to a stand mixer and beat for 4 minutes until smooth and creamy.
- Spoon the batter into 12 patty cases.
- Bake for 18–20 minutes, or until a skewer comes out clean. Let them cool on a wire rack.
Make the Buttercream:
- Beat the butter for ~4 minutes until pale and creamy.
- Add the brown sugar and beat another 5 minutes.
- Add icing sugar and beat for a further 10 minutes.
- Mix in the golden syrup and salt. Adjust salt to taste.
- Pipe onto cooled cupcakes and top with crushed Anzac biscuits, or pair them with our Almond & Coconut Cake for a gluten-free option.
❓ Frequently Asked Questions
Can I make these cupcakes without Anzac biscuits? Yes! You can substitute crushed oat cookies or even graham crackers for a similar crunchy texture on top.
How do I store the buttercream cupcakes? Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for best flavor.
Can I make the buttercream ahead of time? Absolutely! The brown sugar buttercream can be made up to 2 days ahead and stored in the fridge. Just re-whip before using.
Hosting Anzac Day?
You can even print & mail this recipe to friends using The Letter Pilot.
Enjoy! ❤️
Perfect for Anzac Day or just because.
Want more cupcakes? Check out this maple bacon cupcake recipe.