Description
Vanilla Bean Brown Butter Cupcakes are a rich, moist, and indulgent treat that blends the nutty richness of brown butter with the aromatic depth of vanilla beans. Topped with a silky brown butter buttercream frosting, these cupcakes offer a perfect balance of comfort and flavor for any occasion.
Ingredients
- 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
Instructions
- 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.
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- 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: 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.
- 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.
- 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.
- Serve and enjoy: Garnish with a sprinkle of flaky sea salt, edible flowers, or a drizzle of brown butter if desired.
Notes
Add a filling: You can fill the cupcakes with homemade fruit jam, chocolate ganache, or lemon curd for an extra layer of flavor.Spiced version: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced twist on the classic vanilla flavor.Chocolate version: Replace half the flour with unsweetened cocoa powder for 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.
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
