Brown Butter Cupcakes
Brown Butter Cupcakes take a moist and delicious vanilla cupcake to the next level by browning the butter for a nutty and intense flavor unlike any basic cupcake you will try. Top it with some browned buttercream for an absolutely decadent dessert.
Servings: 24
Calories: 208kcal
Ingredients
Cake
- 1 c. unsalted butter
- 1 1/2 c. sugar
- 2 large eggs
- 3/4 cup sour cream*
- 1 c. milk
- 2 teaspoon vanilla extract
- 1 tsp. almond extract
- 1 tsp. salt
- 2 1/2 c. cake flour**
- ½ tsp. baking soda
- 1 1/2 tsp. baking powder
Finishing Touches
Instructions
- Preheat your oven to 350°F.
- In a large saucepan, melt butter over medium heat, whisking occasionally. The butter will start to foam and then begin to brown after 3-4 minutes. When you smell the nutty butter flavor and it has turned an even brown color, remove it from the heat. Cool the butter until it is solidified.
- In a large bowl, beat the brown butter and sugar until smooth. Add the egg, extracts, milk and sour cream and blend until smooth.
- Add the dry ingredients to the bowl. Beat slowly until well combined and only a few lumps remain.
- In lined cupcake pans, fill each cup ¾ full. Bake at 350° for 25-30 minutes until a toothpick inserted in the center of the cupcake comes out clean. Set aside and allow to cool completely.
- Top each cupcake with buttercream and enjoy!
Notes
*Use full fat sour cream. You can substitute full fat plain Greek yogurt for the sour cream.
**You can substitute 2 1/4 cups all-purpose flour & 1/4 cup cornstarch for the 2 1/2 cups cake flour. You will achieve a better crumb with cake flour though.
Nutrition
Serving: 1grams | Calories: 208kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 228mg | Sugar: 14g