If you’re craving a cupcake that feels both comforting and a little bit fancy, you absolutely must try this Vanilla Brown Butter Cupcakes Recipe. The magic lies in browning the butter first, which infuses these cupcakes with a warm, nutty depth that takes classic vanilla to a whole new level. The tender crumb, balanced sweetness, and that irresistible aroma will have everyone asking for your secret. Whether it’s a weekday treat or the star of your next celebration, these cupcakes are pure joy in every bite.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Vanilla Brown Butter Cupcakes Recipe. Each simple ingredient plays a starring role, from the rich brown butter that adds depth, to the sour cream that keeps the cupcakes irresistibly moist.
- Unsalted butter (1/2 cup): The base for browning, giving your cupcakes that signature nutty flavor without any salt interfering with sweetness.
- All-purpose flour (1 1/2 cups): Provides structure to your cupcakes, ensuring they hold their shape while staying tender.
- Baking powder (1 tsp): A leavening agent that helps the cupcakes rise beautifully and become fluffy.
- Baking soda (1/4 tsp): Balances acidity and works with the sour cream to make the crumb light and soft.
- Salt (1/2 tsp): Enhances all the other flavors, making the sweetness shine.
- Granulated sugar (1 cup): Sweetens and adds tenderness to the cupcake batter.
- Large eggs (2): Bind ingredients together and add richness and moisture.
- Vanilla extract (2 tsp): Boosts the warm vanilla notes that make these cupcakes oh-so-comforting.
- Whole milk (1/2 cup): Adds moisture and helps to create a smooth batter.
- Sour cream (1/4 cup): Keeps the cupcakes moist and adds a slight tang for balance and tenderness.
How to Make Vanilla Brown Butter Cupcakes Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. This simple prep step makes sure your cupcakes bake evenly and are easy to remove once golden and irresistible.
Step 2: Brown the Butter
Melt the unsalted butter in a medium saucepan over medium heat. Keep swirling the pan gently so it browns evenly without burning. Within 5 to 7 minutes, you’ll notice the butter turning a gorgeous golden brown with a warm, nutty aroma that instantly elevates your cupcakes.
Step 3: Mix Dry Ingredients
While the butter cools slightly, whisk together the all-purpose flour, baking powder, baking soda, and salt in a large bowl. This combination provides just the right lift and structure for your cupcakes.
Step 4: Beat Sugar, Eggs, and Vanilla
In a separate bowl, beat the granulated sugar, eggs, and vanilla extract until the mixture becomes smooth and creamy, about 2 to 3 minutes. This step adds airiness and ensures your cupcakes will have a light crumb.
Step 5: Combine Butter and Wet Ingredients
Carefully pour the cooled brown butter into the egg mixture while mixing at a low speed. Then, add the sour cream and continue mixing until the batter is smooth and cohesive.
Step 6: Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, starting and ending with the flour mix. Mix gently and just until combined. Overmixing can make your cupcakes dense rather than light and fluffy.
Step 7: Fill the Cupcake Liners
Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full. This allows room for the cupcakes to rise without spilling over.
Step 8: Bake the Cupcakes
Bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with just a few moist crumbs attached. Let the cupcakes cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Step 9: Frost and Enjoy
Once cooled, frost your Vanilla Brown Butter Cupcakes Recipe with your favorite frosting – vanilla buttercream and cream cheese frosting both make excellent choices. Then dig in and savor each delicious bite!
How to Serve Vanilla Brown Butter Cupcakes Recipe
Garnishes
Top your frosted cupcakes with simple garnishes like a sprinkle of toasted chopped nuts or a light dusting of cinnamon to complement the brown butter’s nutty tones. Fresh berries or edible flowers can add a pop of color and freshness as well.
Side Dishes
Pair these cupcakes with a cup of strong coffee or a warm mug of chai tea to match their cozy, spiced character. If you want something lighter, a fresh fruit salad or a scoop of vanilla ice cream makes an excellent companion.
Creative Ways to Present
For parties, place cupcakes on a tiered stand to showcase their beauty. You can also serve them in colorful wrappers or wrap individual cupcakes in parchment paper tied with twine for a rustic, charming look. Personalizing them with handwritten tags makes them perfect gifts.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness. If you’ve frosted them, popping them in the fridge will keep the frosting firm, but bring the cupcakes back to room temperature before serving for the best flavor.
Freezing
These cupcakes freeze beautifully. Freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Frosted cupcakes can also be frozen but wrap each one tightly with plastic wrap to protect the frosting.
Reheating
To refresh thawed cupcakes, warm them gently in the microwave for about 10-15 seconds, or pop them in a 300°F oven for 5 minutes. This simple step revives their soft texture and enhances the brown butter aroma.
FAQs
Can I use salted butter instead of unsalted?
While unsalted butter is preferred for control over salt levels, salted butter can be used in this recipe. If you do, reduce or skip the extra salt called for to keep the flavors balanced.
What does browning the butter do to the flavor?
Brown butter develops a rich, nutty aroma and flavor that adds depth and warmth to the cupcakes, taking vanilla vanilla cupcakes to a deliciously special place.
Can I substitute sour cream with something else?
Yes, plain Greek yogurt is an excellent substitute for sour cream, providing similar tang and moisture. Just ensure it’s unsweetened and full-fat for best results.
How do I know when the cupcakes are fully baked?
Insert a toothpick or cake tester into the center of a cupcake. If it comes out clean or with just a few moist crumbs, your cupcakes are perfectly baked and ready to cool.
Is this cupcake recipe suitable for making mini cupcakes?
Absolutely! Just reduce the baking time to about 10-12 minutes. Keep an eye on them as they bake since mini cupcakes cook faster than the standard size.
Final Thoughts
There’s something incredibly satisfying about mastering a Vanilla Brown Butter Cupcakes Recipe that combines simplicity with a flavor boost from browned butter. These cupcakes have become a beloved staple in my kitchen, and I can’t wait for you to enjoy them as much as I do. Whether you’re sharing with friends, family, or treating yourself, they’re sure to bring warm smiles and happy taste buds.
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
Description
These Vanilla Brown Butter Cupcakes are a delightful twist on classic vanilla cupcakes, featuring rich, nutty brown butter flavor that adds depth and warmth. Perfectly moist and tender, they’re ideal for any occasion and pair wonderfully with vanilla buttercream or cream cheese frosting.
Ingredients
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 Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy cleanup.
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and allow it to cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
- Beat Wet Ingredients: In a separate bowl, beat the granulated sugar, eggs, and vanilla extract together until the mixture becomes smooth and creamy, approximately 2-3 minutes, to incorporate air for a light texture.
- Combine Brown Butter and Wet Mixture: Slowly pour the cooled brown butter into the egg mixture while mixing on low speed to avoid curdling. Add the sour cream and mix until evenly combined and smooth.
- Incorporate Dry and Milk: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk in two additions—starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 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 your favorite frosting such as vanilla buttercream or cream cheese frosting, then serve and enjoy.
Notes
- Make sure to brown the butter carefully, stirring constantly to prevent burning.
- Do not overmix the batter once dry ingredients are added to keep cupcakes tender.
- Allow cupcakes to cool completely before frosting to prevent melting the frosting.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free variation, substitute butter with a plant-based butter and use a non-dairy milk and sour cream alternative.
