Description
These Vanilla Brown Butter Cupcakes are fluffy and moist, featuring a unique nutty flavor from brown butter. Topped with creamy vanilla buttercream frosting, they are perfect for any occasion and guaranteed to impress!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Place the unsalted butter in a medium saucepan over medium heat.
- Allow the butter to melt completely, stirring occasionally.
- Once melted, continue to cook the butter, stirring frequently, until it begins to foam.
- Cook until the butter achieves a golden brown color and a nutty aroma, about 5-7 minutes.
- Remove from heat and let cool slightly. Pour the brown butter into a mixing bowl, scraping all the browned bits from the pan.
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In the bowl with the brown butter, add the granulated sugar and brown sugar.
- Beat the sugars and butter together until well combined and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined; do not overmix.
- Using a cookie scoop or measuring cup, fill each cupcake liner about two-thirds full with the batter.
- Leave some space at the top for the cupcakes to rise.
- Gently tap the pan on the counter to remove any air bubbles.
- Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Keep an eye on them towards the end of the baking time to avoid overbaking.
- Once done, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes.
- Transfer the cupcakes to a wire rack to cool completely.
- While the cupcakes are cooling, prepare a simple vanilla buttercream frosting.
- In a mixing bowl, beat 1 cup of softened unsalted butter until creamy.
- Gradually add 4 cups of powdered sugar, mixing on low speed until combined.
- Add 2 tablespoons of heavy cream and 1 teaspoon of vanilla extract.
- Beat on high speed for about 2-3 minutes until the frosting is light and fluffy.
- If the frosting is too thick, add a little more cream until you reach your desired consistency.
- Once the cupcakes are completely cool, frost them using a piping bag fitted with a star tip or a spatula.
- Get creative with toppings like sprinkles, chocolate shavings, or a drizzle of caramel.
- Serve the cupcakes on a beautiful platter and enjoy the delightful aroma of vanilla and brown butter.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag.
Notes
- Ensure the butter is cooled slightly before mixing with the sugars to avoid cooking the eggs.
- Feel free to customize the frosting with different flavors or colors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes