The Best Vanilla Bean Brown Butter Cupcakes

Why You’ll Love This Recipe

These Vanilla Bean Brown Butter Cupcakes are incredibly flavorful and indulgent. The brown butter adds a deep, toasty flavor that pairs beautifully with the sweet, fragrant notes of the vanilla bean. The texture is soft and moist, and the cupcakes have just the right amount of sweetness. Plus, they’re topped with a creamy buttercream frosting that’s the perfect complement to the cupcakes. The added touch of vanilla beans makes these cupcakes truly special, elevating them beyond your average vanilla treat.

Ingredients

For the Cupcakes:

• 1 cup unsalted butter, browned

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 vanilla bean, scraped (or 1 tablespoon vanilla extract)

• 3/4 cup granulated sugar

• 1/4 cup packed brown sugar

• 3 large eggs

• 1 teaspoon vanilla extract (optional, for extra vanilla flavor)

• 1/2 cup whole milk

• 1/4 cup sour cream (or plain yogurt)

For the Brown Butter Buttercream Frosting:

• 1 cup unsalted butter, browned

• 4 cups powdered sugar

• 2 teaspoons vanilla extract

• 2-3 tablespoons heavy cream (or milk)

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cupcakes:

1. Brown the butter: In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and releases a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.

2. Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

4. Whisk the wet ingredients: In a large bowl, beat together the browned butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Scrape the seeds from the vanilla bean (or add vanilla extract) and beat until combined. Stir in the sour cream and milk.

5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.

6. Bake the cupcakes: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

For the Brown Butter Buttercream Frosting:

1. Brown the butter for frosting: In a saucepan, melt the butter over medium heat and cook until it turns golden brown and releases a nutty aroma, about 5-7 minutes. Remove from heat and let it cool to room temperature.

2. Make the frosting: In a large mixing bowl, beat the browned butter with an electric mixer until smooth. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream, then beat for 2-3 minutes until the frosting is smooth and creamy. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until you reach your desired consistency.

3. Frost the cupcakes: Once the cupcakes have completely cooled, pipe or spread the frosting onto each cupcake. You can use a piping bag or simply spread it with a spatula.

4. Serve and enjoy: Garnish with a sprinkle of flaky sea salt, edible flowers, or a drizzle of brown butter if desired.

Servings and Timing

• Servings: 12 cupcakes

• Prep Time: 25 minutes

• Cook Time: 18-20 minutes

• Total Time: 45-50 minutes

Variations

• Add a filling: You can fill the cupcakes with a homemade fruit jam, chocolate ganache, or lemon curd for an extra layer of flavor inside.

• Spiced version: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced twist on the classic vanilla flavor.

• Chocolate version: For chocolate lovers, replace half the flour with unsweetened cocoa powder to create a chocolatey version of these cupcakes.

• Vegan version: Replace the eggs with flaxseed meal or chia seeds and use dairy-free butter and milk for a vegan-friendly option.

Storage/Reheating

• Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

• Freezing: You can freeze the cupcakes (frosted or unfrosted) for up to 3 months. Wrap them tightly in plastic wrap and store in a freezer-safe bag. To thaw, leave them at room temperature for a few hours.

• Reheating: If you prefer warm cupcakes, place them in the microwave for 10-15 seconds to heat them up.

Conclusion

These Vanilla Bean Brown Butter Cupcakes are the epitome of a perfect dessert: rich, flavorful, and indulgent. The deep, nutty flavor of brown butter combined with the aromatic vanilla bean creates a cupcake that’s incredibly soft and moist. Topped with a silky brown butter buttercream frosting, these cupcakes are guaranteed to be a hit at any gathering. Whether for a special occasion or just a sweet treat, these cupcakes will quickly become your go-to recipe for all things decadent and delicious!