Description
Delicious vanilla cupcakes topped with a rich vanilla brown butter frosting, perfect for any occasion.
Ingredients
- 1 cup unsalted butter (for batter) — browned
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (whole or 2% preferred)
- 1 cup unsalted butter (for frosting) — browned
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1/4 cup milk (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Brown the batter butter by placing unsalted butter in a saucepan over medium heat until deep amber.
- Combine cooled browned butter and granulated sugar in a bowl, then beat until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Combine the dry mixture with the wet mixture alternating with milk.
- Fill liners two-thirds full with batter and bake for 18–20 minutes.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Repeat the browning process with butter for frosting and let it cool completely.
- Beat the cooled brown butter for frosting until smooth. Gradually add powdered sugar and vanilla, followed by milk until a pipeable consistency is achieved.
- Frost cooled cupcakes and garnish as desired.
Notes
For dairy-free, substitute with plant-based butter and non-dairy milk. For gluten-free, use a 1:1 gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American