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
Scale
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
