Vanilla Brown Butter Cupcakes

These Vanilla Brown Butter Cupcakes are ultra-soft, fluffy, and packed with rich, nutty brown butter flavor. Infused with freshly scraped vanilla bean, these cupcakes are topped with a smooth and creamy vanilla brown butter frosting. Perfect for any celebration or a special treat, these cupcakes bring a gourmet touch to a classic vanilla dessert.

Why You’ll Love This Recipe

• Rich Brown Butter Flavor – Adds depth and a slightly nutty caramelized taste.
• Super Soft and Fluffy Texture – The combination of cake flour and buttermilk ensures a light and airy crumb.
• Pure Vanilla Goodness – Real vanilla bean and extract create an intense, aromatic flavor.
• Decadent Frosting – A silky, vanilla-infused brown butter frosting takes these cupcakes to the next level.
• Perfect for Any Occasion – Great for birthdays, parties, or simply indulging in a sweet treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes

• 220g cake flour (about 1 ¾ cups)
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 200g granulated sugar (about 1 cup)
• 3 large eggs
• 3 teaspoons pure vanilla extract
• 1 vanilla bean, seeds scraped
• 1 tablespoon canola oil (or any flavorless oil)
• 160g buttermilk (about ⅔ cup)
• 90g unsalted butter, browned and cooled

For the Vanilla Brown Butter Frosting

• 3 sticks (340g) unsalted butter, browned and cooled
• 113g (half a brick) cream cheese, softened
• 360g powdered sugar (about 3 cups)
• 1 teaspoon pure vanilla extract
• 1 remaining portion of brown butter (reserved from earlier)

Directions

Brown the Butter

1. Melt the Butter – In a light-colored pan, melt the butter over medium heat.
2. Brown the Butter – Stir constantly until the butter turns golden brown and develops a nutty aroma (about 5 minutes). Remove from heat and let it cool slightly.
3. Separate Portions – Reserve 90g for the cupcake batter and set aside the remaining butter for the frosting.

Prepare the Cupcakes

4. Preheat the Oven – Set to 350°F (175°C) and line a cupcake pan with liners.
5. Mix Dry Ingredients – In a bowl, whisk together the cake flour, baking powder, and salt.
6. Beat the Sugar and Eggs – In a separate large bowl, beat the granulated sugar and eggs until pale and fluffy.
7. Add Vanilla – Stir in the vanilla extract and scraped vanilla bean seeds.
8. Combine Wet and Dry – Alternately add the dry ingredients and buttermilk, mixing gently until just combined.
9. Add Brown Butter and Oil – Stir in the browned butter and canola oil until fully incorporated.
10. Fill Cupcake Liners – Divide the batter evenly among cupcake liners, filling each about ¾ full.
11. Bake – Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
12. Cool – Let cupcakes cool completely before frosting.

Make the Frosting

13. Beat Butter and Cream Cheese – In a mixing bowl, beat the softened cream cheese and reserved brown butter until smooth.
14. Add Sugar and Vanilla – Gradually mix in powdered sugar and vanilla extract, beating until light and fluffy.

Assemble the Cupcakes

15. Frost – Use a piping bag or spatula to frost the cooled cupcakes.
16. Garnish – Optionally, sprinkle with a pinch of sea salt or a drizzle of extra brown butter.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 18-22 minutes
• Total Time: 1 hour

Variations

• Cinnamon Brown Butter Cupcakes – Add ½ teaspoon of cinnamon to the batter for a warm, spiced flavor.
• Chocolate Swirl – Swirl in 2 tablespoons of melted dark chocolate for a marbled effect.
• Nutty Crunch – Sprinkle chopped toasted pecans or almonds over the frosting for extra texture.
• Coconut Infusion – Substitute ¼ cup of buttermilk with coconut milk and top with toasted coconut flakes.
• Lemon Twist – Add 1 teaspoon of lemon zest to the batter for a citrusy kick.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days. Let cupcakes sit at room temperature before serving.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight before frosting and serving.
• Reheating: Warm cupcakes slightly in the microwave for 10 seconds to enhance the flavor.

FAQs

1. What does browning the butter do?

Browning butter adds a rich, nutty flavor that enhances both the cupcakes and frosting.

2. Can I use all-purpose flour instead of cake flour?

Yes, but replace every cup of all-purpose flour with 1 cup minus 2 tablespoons and add 2 tablespoons of cornstarch.

3. Can I make these cupcakes without buttermilk?

Yes, substitute with ⅔ cup milk mixed with 1 teaspoon of vinegar or lemon juice.

4. Can I use store-bought vanilla extract instead of a vanilla bean?

Yes! Use an additional teaspoon of vanilla extract if omitting the vanilla bean.

5. How do I make sure my cupcakes stay moist?

Avoid overmixing the batter, and do not overbake. Buttermilk also helps keep the cupcakes tender.

6. Can I make these cupcakes gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of cake flour.

7. What’s the best way to brown butter?

Use a light-colored pan so you can see the color change. Stir constantly to prevent burning.

8. Can I make mini cupcakes with this recipe?

Yes! Adjust the baking time to 10-12 minutes.

9. What’s the best way to frost these cupcakes?

Use a piping bag for a bakery-style look, or simply spread with a spatula.

10. Can I add fruit to these cupcakes?

Yes! Try folding in ½ cup of chopped strawberries or raspberries for extra flavor.

Conclusion

Vanilla Brown Butter Cupcakes are the ultimate treat for vanilla lovers, combining the rich, nutty taste of brown butter with real vanilla bean. With a moist, fluffy texture and a decadent brown butter frosting, these cupcakes are sure to impress at any event. Try them today and enjoy a bakery-style dessert at home!

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