Get ready to meet your new favorite treat: Vanilla Brown Butter Cupcakes. These cupcakes are a glorious twist on the classic vanilla cupcake, made extra special by the addition of nutty brown butter. Each bite is perfectly moist, fragrant with real vanilla, and carries that rich, toasty depth from the brown butter. Whether you’re a longtime baker or just starting out, these cupcakes are simple enough for a weekday sweet tooth and impressive enough for any celebration. Let’s dive in and see what makes these little cakes so irresistible!
Ingredients You’ll Need
The magic of Vanilla Brown Butter Cupcakes comes from a handful of pantry staples, thoughtfully combined to create a cupcake that’s anything but ordinary. Each ingredient brings something important to the table, whether it’s adding tenderness, flavor, or that signature golden hue.
- Unsalted butter: Browning the butter is the secret step that infuses the cupcakes with a deep, nutty aroma and flavor.
- All-purpose flour: The perfect base for structure and a delicate crumb.
- Baking powder: Gives the cupcakes a gentle lift for that classic domed top.
- Baking soda: Works with the sour cream to create extra-light, fluffy cupcakes.
- Salt: Balances the sweetness and enhances all the flavors.
- Granulated sugar: Adds just the right amount of sweetness and helps the cupcakes brown beautifully.
- Large eggs: Bind everything together and add richness.
- Vanilla extract: The heart of the cupcake’s flavor—use the best you can find for maximum vanilla goodness.
- Whole milk: Keeps the crumb tender and moist.
- Sour cream: The secret to ultra-moist, tangy cupcakes with a soft, melt-in-your-mouth texture.
How to Make Vanilla Brown Butter Cupcakes
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners—this keeps the cupcakes from sticking and makes cleanup a breeze. It’s a quick step, but it sets you up for cupcake success!
Step 2: Make the Brown Butter
In a medium saucepan, melt the unsalted butter over medium heat. As the butter melts, it will start to foam and sizzle. Keep swirling the pan gently and watch as the butter turns from yellow to a warm, golden brown and gives off an irresistible nutty aroma. This transformation usually takes about 5–7 minutes. Remove the butter from the heat and let it cool for a few minutes—this is where those deep, toasty flavors develop and make your Vanilla Brown Butter Cupcakes unforgettable.
Step 3: Whisk Together the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients first ensures that your cupcakes rise evenly and have that soft, tender crumb every good cupcake needs.
Step 4: Beat the Sugar, Eggs, and Vanilla
Grab a separate bowl and beat together the granulated sugar, eggs, and vanilla extract. You want the mixture to be smooth, creamy, and a little bit pale. This takes about 2–3 minutes and gives your cupcakes a lovely texture and that signature vanilla taste.
Step 5: Combine the Brown Butter and Wet Ingredients
Slowly pour the slightly cooled brown butter into the egg mixture while mixing on low speed. This step is where the magic happens—the brown butter infuses the batter with its toasty, caramel-like flavor. Once that’s combined, add the sour cream and mix until everything is smooth and luscious.
Step 6: Mix Wet and Dry Ingredients, Alternating with Milk
Now, it’s time to bring everything together. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing just until combined each time. This gentle mixing keeps your cupcakes light and airy, never dense—resist the urge to overmix!
Step 7: Divide and Bake
Spoon the batter evenly into your prepared cupcake liners, filling each about two-thirds full. Slide the pan into the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 8: Frost and Enjoy
Once your Vanilla Brown Butter Cupcakes are totally cool, it’s time for the finishing touch—frosting! Swirl on your favorite topping, like a classic vanilla buttercream or tangy cream cheese frosting. Then, take a bite and enjoy all those warm, rich flavors.
How to Serve Vanilla Brown Butter Cupcakes
Garnishes
A little garnish goes a long way with Vanilla Brown Butter Cupcakes. Try a sprinkle of toasted chopped nuts, a dusting of cinnamon, or a few flecks of vanilla bean on top of the frosting. Even a drizzle of caramel or a few edible flowers can make these cupcakes look bakery-worthy.
Side Dishes
These cupcakes are perfect alongside a steaming mug of coffee or a frothy latte. For a party spread, pair them with fresh berries, a tangy fruit salad, or a scoop of vanilla ice cream for an extra-decadent dessert plate.
Creative Ways to Present
Vanilla Brown Butter Cupcakes look stunning stacked on a tiered cake stand for birthdays or showers. For a more whimsical touch, serve them in teacups or wrap them in colorful parchment for a picnic. Arrange them with different frostings and toppings for a fun DIY cupcake bar so guests can decorate their own!
Make Ahead and Storage
Storing Leftovers
Once cooled and frosted, store any leftover Vanilla Brown Butter Cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm or humid, you’ll want to keep them in the fridge to preserve the frosting and freshness.
Freezing
These cupcakes freeze beautifully! Simply wrap unfrosted cupcakes tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 2 months. When you’re ready to enjoy, just thaw at room temperature and frost as desired.
Reheating
If you prefer your cupcakes a little warm, pop an unfrosted cupcake in the microwave for 10–15 seconds. This revives their fresh-baked flavor and makes the crumb extra tender—just add frosting after reheating to prevent melting.
FAQs
Can I use salted butter instead of unsalted?
You can, but be sure to omit the added salt in the recipe or your Vanilla Brown Butter Cupcakes may end up too salty. Unsalted butter gives you more control over the final flavor.
What’s the best frosting for Vanilla Brown Butter Cupcakes?
A classic vanilla buttercream or tangy cream cheese frosting pairs beautifully with the nutty brown butter flavor. If you want to get fancy, try a brown butter frosting for even more depth!
Can I make these cupcakes gluten-free?
Absolutely! Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Just be sure your blend contains xanthan gum for the best texture.
Do I need to cool the brown butter before adding it?
Yes, let the brown butter cool for at least 5 minutes before adding it to the eggs and sugar. If it’s too hot, it could scramble the eggs or melt the sugar unevenly.
How do I know when the brown butter is ready?
You’ll know it’s ready when the butter turns a deep golden brown, smells nutty, and you see brown bits (milk solids) at the bottom of the pan. Watch closely—it can go from perfect to burnt quickly!
Final Thoughts
There’s nothing quite like the aroma of Vanilla Brown Butter Cupcakes drifting from your oven, and even less that compares to that first bite. They bring together the comfort of classic vanilla with the sophisticated twist of brown butter. I hope you give these a try and share them with someone you love—because these cupcakes are just too good to keep to yourself!
Print
Vanilla Brown Butter Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Vanilla Brown Butter Cupcakes combine the rich, nutty flavor of brown butter with classic vanilla for a moist, tender treat. Perfect for any occasion, they are easy to make and delightfully flavorful, topped with your favorite frosting to add a creamy finish.
Ingredients
Brown Butter
- 1/2 cup unsalted butter
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
- Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Stir and swirl the pan occasionally until the butter turns a golden brown color and releases a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine Sugar, Eggs, and Vanilla: In a separate bowl, beat granulated sugar with eggs and vanilla extract until the mixture becomes smooth and creamy, approximately 2-3 minutes.
- Add Brown Butter and Sour Cream: Slowly pour the cooled brown butter into the egg mixture while mixing on low speed. After fully incorporated, blend in the sour cream until the mixture is smooth.
- Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with whole milk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes. Test doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs attached.
- Cool and Frost: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, frost with vanilla buttercream or cream cheese frosting as desired and enjoy!
Notes
- For best results, use unsalted butter to control salt levels precisely.
- Allow the brown butter to cool slightly before mixing to avoid cooking the eggs.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Customize frosting choices to your preference, such as chocolate or cream cheese.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
