There’s something magical about the combination of vanilla and brown butter—it’s like a cozy hug for your taste buds. This recipe blends the nutty, caramelized richness of browned butter with the delicate warmth of vanilla bean, creating cupcakes that are absolutely unforgettable. Whether you’re baking for a special occasion or just because you deserve a treat, trust me, these Vanilla Brown Butter Cupcakes are a game-changer. The aroma alone will have your kitchen smelling like a fancy bakery, and the taste? Pure bliss.
Why You’ll Love Vanilla Brown Butter Cupcakes
This isn’t just your average cupcake recipe. It’s a celebration of rich, layered flavors and melt-in-your-mouth texture. Whether you’re serving them at a party or sneaking one (or three) when no one’s watching, these cupcakes are designed to delight.
Is this Vanilla Brown Butter Cupcakes recipe for you? Let’s see. These cupcakes are…
- Richly flavored with deep, nutty browned butter that adds a sophisticated twist.
- Moist and tender with a perfect crumb thanks to cake flour and buttermilk.
- Infused with real vanilla bean for a pure, aromatic sweetness.
- Topped with a luxuriously smooth brown butter buttercream that balances tang and sweetness.
- Versatile and elegant enough for celebrations but easy enough for a weekday treat.
Quick tip: Browning your butter properly makes all the difference—watch carefully and don’t let it burn!
Ingredients in Vanilla Bean Brown Butter
Let’s talk about this liquid gold that sets the tone for the cupcakes:
Unsalted Butter: The star ingredient. Cold butter is slowly melted and browned to unlock those toasty, caramel notes.
Vanilla Bean: Splitting the bean releases those tiny seeds packed with intense, fragrant vanilla flavor that beats any extract.
Ingredients in Cupcakes
Here’s what gives these cupcakes their perfect texture and flavor:
Cake Flour: For a light and tender crumb.
Granulated Sugar: Sweetens and helps with a delicate crumb.
Baking Powder: Gives that perfect rise.
Fine Sea Salt: Balances the sweetness and enhances flavor.
Pure Vanilla Extract: To deepen the vanilla notes.
Browned Butter: Adds rich, nutty flavor and moistness.
Canola Oil: Keeps the cupcakes extra moist without overpowering flavor.
Large Eggs: Bind everything beautifully.
Buttermilk or Kefir: Adds moisture and a subtle tang, helping create a tender texture.
Ingredients in Brown Butter Buttercream
The frosting that dreams are made of:
Remaining Browned Butter: Provides rich, nutty flavor that makes this buttercream truly special.
Cream Cheese: Adds creaminess and a slight tang, balancing the sweetness perfectly.
Pure Vanilla Extract: Enhances the flavor.
Fine Sea Salt: To round out the sweetness.
Powdered Sugar: Sweetens and thickens the frosting, tapioca-based if you want the best texture.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these flavorful cupcakes:
Prepare Brown Butter:
Melt the cold unsalted butter in a medium saucepan over medium heat. Stir occasionally as it foams, then starts to brown and smell nutty. Watch carefully so it doesn’t burn. Remove from heat, split the vanilla bean and scrape seeds into the butter. Let it cool.
Preheat Oven and Prepare Pans:
Preheat your oven to 350°F (175°C). Line cupcake tins with paper liners or grease them lightly.
Mix Dry Ingredients:
In a large bowl, whisk together cake flour, sugar, baking powder, and salt.
Combine Wet Ingredients:
In another bowl, whisk eggs, buttermilk (or kefir), vanilla extract, browned butter, and canola oil until smooth.
Mix Batter:
Pour wet ingredients into dry and stir gently until just combined. Be careful not to overmix to keep cupcakes tender.
Bake:
Divide batter evenly among cupcake liners and bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool:
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make Brown Butter Buttercream:
Using an electric mixer, beat the remaining browned butter and cream cheese until smooth. Add vanilla extract and salt. Gradually add powdered sugar, beating until creamy and fluffy.
Frost and Serve:
Once cupcakes are cool, generously frost them with the brown butter buttercream.
How to Serve Vanilla Brown Butter Cupcakes?
Fresh berries or a light dusting of cinnamon on top can add a lovely touch, or just enjoy them plain—they’re perfection on their own. Pair with a hot cup of coffee or tea to really bring out the butter and vanilla notes.
Additional Tips
- Prep Ahead: Brown the butter and make the buttercream a day before for deeper flavor and easier assembly.
- Ingredient Swaps: Cream cheese can be swapped for sour cream in the frosting for a slightly different tang.
- Storage: Store cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
- Freezing: These freeze beautifully without frosting. Freeze unfrosted cupcakes, then thaw and frost just before serving.
FAQ
Q1: Can I use regular butter instead of unsalted?
A1: Yes, but reduce added salt slightly to balance flavors.
Q2: Can I make the cupcakes ahead of time?
A2: Absolutely! Bake and cool the cupcakes, then frost just before serving.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze frosted cupcakes?
A4: It’s better to freeze unfrosted cupcakes and frost after thawing to keep the texture fresh.
Q5: Can I double this recipe?
A5: Yes! Just double all ingredients and bake in batches.
I hope you feel inspired to bake these luscious Vanilla Brown Butter Cupcakes soon! They’re truly a celebration of buttery goodness and vanilla warmth in every bite. Happy baking!
Vanilla Brown Butter Cupcakes
Ingredients
- Vanilla Bean Brown Butter Cupcakes:
- 3 sticks 339g unsalted butter, cold
- 1 vanilla bean split
- 220 g 1 1/2 cups plus 2 tbsp cake flour
- 200 g 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 90 g browned butter*
- 1 tablespoon canola oil or any flavorless oil
- 3 large eggs
- 160 g 2/3 cup buttermilk or kefir
- Brown Butter Buttercream:
- Remaining browned butter about 200g
- 113 g half a brick cream cheese, room temperature (or substitute 60g sour cream)
- 2 teaspoons pure vanilla extract
- ½ teaspoon fine sea salt
- 360 g 3 cups powdered sugar (preferably tapioca-based)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- Brown the butter: In a saucepan, melt cold butter over medium heat until golden brown and nutty in aroma. Stir frequently. Remove from heat and mix in the split vanilla bean seeds. Let cool slightly.
- In a large bowl, whisk together cake flour, sugar, baking powder, and sea salt.
- In another bowl, combine browned butter (90g), canola oil, vanilla extract, eggs, and buttermilk. Mix well.
- Gradually add wet ingredients to dry, stirring just until combined. Do not overmix.
- Divide batter evenly into muffin cups and bake for 16-18 minutes or until a toothpick comes out clean. Let cupcakes cool completely.
- For the buttercream, whip remaining browned butter with cream cheese, vanilla extract, and salt until smooth. Gradually add powdered sugar until fluffy.
- Frost cooled cupcakes with brown butter buttercream and enjoy!
Notes
- Brown butter adds a deep, toasty flavor to both the cupcakes and frosting.
- Using vanilla bean seeds enhances the aroma and richness.
- Tapioca-based powdered sugar helps keep frosting smooth and less gritty.
