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
Scale
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.
