Brown Butter Cupcakes
Rich and nutty brown butter cupcakes perfect for any occasion.
Equipment
- 1 cupcake tin with paper liners
- 1 saucepan
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cupcake Ingredients
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup milk
Frosting Ingredients
- 1/2 cup unsalted butter browned
- 3 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
Preparation
- In a saucepan, melt the butter over medium heat until it turns golden brown and nutty. Stir frequently to avoid burning. Once browned, remove from heat and let cool slightly.
- In a mixing bowl, beat the cooled brown butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla. In another bowl, combine flour and baking powder. Gradually add to the wet ingredients, alternating with milk, until just combined.
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners and fill each cup two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat the browned butter with powdered sugar. Add milk and vanilla, beating until smooth and creamy. Adjust consistency with more milk if needed.
Serving
- Once cupcakes are completely cool, spread the frosting generously over each cupcake. Optionally, top with toasted nuts or a drizzle of caramel.
Storage
- Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep in the refrigerator for up to a week.
Notes
Pro Tips: For the best results, use a light-colored pan to brown the butter, allowing you to monitor the color change closely. Ingredient Substitutions: You can substitute half of the all-purpose flour with whole wheat flour for a nutty twist. How to Serve: Serve these cupcakes with a hot cup of coffee or a scoop of vanilla ice cream for an elevated experience. Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Keep refrigerated for up to a week for extended freshness. Make-Ahead Tips: You can prepare the brown butter a day in advance and store it in the refrigerator until ready to use.