Vanilla Brown Butter Cupcakes
Experience the rich, nutty goodness of Vanilla Brown Butter Cupcakes topped with a creamy, dreamy brown butter buttercream. These moist cupcakes blend the warmth of browned butter with pure vanilla bean for an irresistible flavor that’s perfect for any occasion. A delicious homemade treat that fits perfectly into your collection of easy dinner recipes, homemade recipes, and delicious meals
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.