Description
These Vanilla Brown Butter Cupcakes are ultra-soft, fluffy, and infused with rich, nutty brown butter and fragrant vanilla bean. Topped with a silky vanilla brown butter frosting, these cupcakes are a decadent twist on a classic favorite. Perfect for birthdays, special occasions, or when you’re craving a next-level vanilla treat!
Ingredients
Units
Scale
For the Cupcakes:
- 220g cake flour (about 1 3/4 cups)
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 200g granulated sugar (about 1 cup)
- 3 large eggs
- 160g buttermilk (about 2/3 cup)
- 1 tablespoon canola oil (or any flavorless oil)
- 2 teaspoons pure vanilla extract
- 1 vanilla bean, seeds scraped
- 90g unsalted butter (about 6 tablespoons), browned
For the Frosting:
- 3 sticks (340g) unsalted butter, browned and cooled
- 360g powdered sugar (about 3 cups)
- 113g cream cheese (about half a brick), softened
- 1 teaspoon pure vanilla extract
- Remaining brown butter from above
Instructions
1. Brown the Butter:
- In a small saucepan over medium heat, melt 90g of butter. Continue cooking, stirring frequently, until it turns golden brown and gives off a nutty aroma (about 4-5 minutes).
- Remove from heat and let cool slightly.
2. Make the Cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together cake flour, baking powder, and salt.
- In a separate bowl, beat the sugar, eggs, vanilla extract, and vanilla bean seeds until smooth and pale.
- Slowly mix in the brown butter and canola oil.
- Alternately add the dry ingredients and buttermilk, mixing until just combined.
- Divide batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
3. Make the Frosting:
- Brown the remaining 3 sticks of butter, then let it cool until just warm.
- Beat the cream cheese until smooth. Gradually add the cooled brown butter and mix until creamy.
- Slowly add the powdered sugar and continue mixing until fluffy.
- Stir in the vanilla extract.
4. Assemble & Serve:
- Pipe or spread the vanilla brown butter frosting onto cooled cupcakes.
- Optionally, sprinkle with a pinch of sea salt or drizzle with extra brown butter for an elegant finish.
Notes
- Brown Butter Tip: Keep an eye on it—it can burn quickly! Stir constantly for even browning.
- Cake Flour Substitute: If you don’t have cake flour, replace 220g cake flour with 190g all-purpose flour + 30g cornstarch.
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
