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Vanilla Brown Butter Cupcakes

Vanilla Brown Butter Cupcakes
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These vanilla brown butter cupcakes are rich, tender, and deeply aromatic. Browning the butter adds a nutty, caramel-like depth that elevates the delicate vanilla flavor. Finished with a silky brown butter cream cheese frosting, they’re elegant enough for special occasions yet comforting enough for everyday indulgence.

Ingredients

For the Cupcakes
3 sticks (339 g) unsalted butter
1 vanilla bean, split
220 g (1 1/2 cups plus 2 tablespoons) cake flour
200 g (1 cup) granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
90 g browned butter (measured after browning)
1 tablespoon canola oil or other neutral oil
3 large eggs
160 g (2/3 cup) buttermilk or kefir

For the Frosting
Remaining browned butter (about 200 g after browning)
113 g cream cheese, room temperature (or 60 g sour cream as substitute)
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
360 g (3 cups) powdered sugar

Instructions

  • Vanilla Brown Butter Cupcakes
  • These vanilla brown butter cupcakes are rich, tender, and deeply aromatic. Browning the butter adds a nutty, caramel-like depth that elevates the delicate vanilla flavor. Finished with a silky brown butter cream cheese frosting, they’re elegant enough for special occasions yet comforting enough for everyday indulgence.
  • Ingredients
  • For the Cupcakes
    3 sticks (339 g) unsalted butter
    1 vanilla bean, split
    220 g (1 1/2 cups plus 2 tablespoons) cake flour
    200 g (1 cup) granulated sugar
    2 teaspoons baking powder
    1/2 teaspoon fine sea salt
    1 teaspoon pure vanilla extract
    90 g browned butter (measured after browning)
    1 tablespoon canola oil or other neutral oil
    3 large eggs
    160 g (2/3 cup) buttermilk or kefir
  • For the Frosting
    Remaining browned butter (about 200 g after browning)
    113 g cream cheese, room temperature (or 60 g sour cream as substitute)
    2 teaspoons pure vanilla extract
    1/2 teaspoon fine sea salt
    360 g (3 cups) powdered sugar
  • Instructions
  • Begin by browning the butter. In a large saucepan over medium heat, melt all 3 sticks of butter along with the split vanilla bean. Continue cooking, stirring occasionally, until the butter foams and the milk solids turn golden brown with a nutty aroma. Remove from heat immediately.
  • Strain out the vanilla bean. Measure out 90 g of browned butter for the cupcakes. Reserve the remaining browned butter (about 200 g) for the frosting. Allow both portions to cool to room temperature but remain liquid.
  • Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk the 90 g browned butter, canola oil, eggs, vanilla extract, and buttermilk until smooth.
  • Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  • To prepare the frosting, beat the reserved browned butter until slightly thickened. Add the cream cheese (or sour cream), vanilla extract, and salt. Beat until smooth and creamy.
  • Gradually add the powdered sugar, beating until light and fluffy. Adjust consistency if needed by chilling slightly or adding a small amount of milk.
  • Frost the completely cooled cupcakes using a spatula or piping bag. Serve at room temperature.

Nutrition

Find it online: https://recipzy.com/vanilla-brown-butter-cupcakes/