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Vanilla Brown Butter Cupcakes

Vanilla Brown Butter Cupcakes

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with substitution)

Description

Vanilla Brown Butter Cupcakes are moist, tender, and richly flavored with the nutty depth of browned butter. Perfect for any occasion, these cupcakes offer a sophisticated twist on the classic vanilla cupcake with simple pantry ingredients and a soft, fluffy crumb. Enjoy them plain or customize with various frostings and add-ins for a delightful treat that pleases every palate.

Ingredients

Units Scale

Base Ingredients

  • 1 cup unsalted butter (to be browned)
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk, room temperature

Instructions

  1. Brown the Butter: Melt unsalted butter over medium heat in a light-colored pan, stirring constantly. Watch as it foams and then turns golden brown with a nutty aroma. Remove from heat immediately and let it cool slightly to prevent burning.
  2. Prepare the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
  3. Mix Wet Ingredients: In a large bowl, combine the browned butter, granulated sugar, and vanilla extract. Beat in the eggs one at a time until the mixture is smooth and creamy, incorporating richness and volume.
  4. Combine Wet and Dry: Add the dry ingredients to the wet mixture in three parts, alternating with the whole milk. Begin and end with the flour mixture, gently mixing to keep the batter light and fluffy without overworking.
  5. Bake to Perfection: Divide the batter evenly into cupcake liners placed in a muffin tin. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting or serving.

Notes

  • Don’t rush browning butter; medium heat and patience are key to rich flavor without burning.
  • Use room temperature eggs and milk for better emulsification and even baking.
  • Alternate adding dry and wet ingredients to avoid overmixing, which can cause dense cupcakes.
  • Start testing doneness a few minutes before minimum baking time as ovens vary.
  • Cool cupcakes completely on a wire rack before frosting to prevent sogginess.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

Find it online: https://cooktune.com/vanilla-brown-butter-cupcakes/