Description
Delight in these rich and flavorful Vanilla Brown Butter Cupcakes featuring a nutty browned butter base and topped with a creamy vanilla frosting. Perfectly moist with a subtle caramel depth, these cupcakes make a classic American dessert that’s easy to prepare and sure to impress.
Ingredients
For the cupcakes:
- ¾ cup unsalted butter
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
For the vanilla frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1½ teaspoons vanilla extract
- Pinch of salt
Instructions
- Brown the butter: In a saucepan over medium heat, melt the butter and continue cooking, swirling occasionally, until it turns golden brown and smells nutty, about 5 to 7 minutes. Remove from heat and let cool slightly, then chill until soft but not solid, approximately 20 minutes in the fridge.
- Make the cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the browned butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract. Combine the milk and sour cream. Add the dry ingredients to the butter-sugar mixture in three additions, alternating with the milk mixture, mixing until just combined. Divide the batter evenly among cupcake liners.
- Bake the cupcakes: Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
- Make the frosting: Beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is light, fluffy, and has reached desired consistency. Adjust with more cream or sugar if necessary.
- Frost and serve: Spread or pipe the vanilla frosting over cooled cupcakes. Serve immediately or store in an airtight container for later enjoyment.
Notes
- Brown butter provides a rich, nutty flavor that enhances the vanilla base beautifully.
- These cupcakes can be prepared a day ahead and stored in an airtight container to maintain freshness.
- Ensure the browned butter is chilled but still soft before mixing to achieve proper batter texture.
- Use fresh baking powder to ensure optimal rise and fluffiness in the cupcakes.
