Vanilla Brown Butter Cupcakes
Bakery-style vanilla brown butter cupcakes with a tender crumb and tangy brown butter cream cheese frosting.
Ingredients
Ingredients
- 10 tbsp unsalted butter divided
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/4 cup neutral oil
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 3/4 cup buttermilk room temperature
- 1 tsp vanilla bean paste
- 1 vanilla bean seeds scraped (or 2 tsp vanilla bean paste)
- 4 oz cream cheese softened
- 1 1/2 cups powdered sugar
- 1 –2 tbsp heavy cream or milk
- 1/2 tsp vanilla bean paste
- Pinch of fine sea salt
Instructions
- Add 10 tbsp unsalted butter to a light-colored saucepan and cook over medium heat, stirring often, until the butter foams, then the milk solids turn golden brown and smell nutty, 5–7 minutes; immediately pour into a heatproof bowl, scraping in all the browned bits.
- Chill the brown butter in the refrigerator, stirring every few minutes, until opaque and spreadable but not firm, about 15–20 minutes.
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt.
- In a large mixing bowl, combine the granulated sugar and light brown sugar, then add 90 g (about 6 1/2 tbsp) of the spreadable brown butter and the neutral oil; beat on medium speed until the mixture looks sandy and well combined, 1–2 minutes, scraping down the bowl.
- Add the flour mixture to the butter mixture and mix on low speed until the flour is evenly coated and the mixture resembles damp sand.
- In a separate bowl or large measuring cup, whisk together the eggs, egg yolk, buttermilk, vanilla bean paste, and vanilla bean seeds (or vanilla bean paste) until smooth.
- Add half of the wet mixture to the flour mixture and beat on low speed until just combined, scraping down the bowl; add the remaining wet mixture and beat until the batter is smooth and thick but pourable.
- Use a cookie scoop or spoon to divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full.
- Bake for 18–20 minutes, or until the cupcakes are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- While the cupcakes cool, add the remaining brown butter (about 3 1/2 tbsp) to a mixing bowl with the softened cream cheese and beat on medium speed until smooth and creamy.
- Add the powdered sugar, vanilla bean paste, and pinch of salt to the brown butter–cream cheese mixture; beat on low speed until incorporated, then increase to medium and beat until fluffy, 1–2 minutes.
- Add heavy cream or milk, 1 tbsp at a time, beating until the frosting is smooth, light, and spreadable.
- Once the cupcakes are completely cool, frost the tops generously with the brown butter cream cheese frosting using a spatula or piping bag.
- Serve immediately, or store frosted cupcakes in an airtight container at room temperature for 1 day or refrigerated for up to 4 days; bring refrigerated cupcakes to room temperature before serving.
Notes
- Make the brown butter ahead and chill until opaque and spreadable, not hard, for the best texture.
- Use room temperature eggs, buttermilk, and dairy for a smoother batter and frosting.
- Don’t skip scraping down the bowl during reverse creaming; it helps avoid dry pockets of flour.
- Use a cookie scoop for evenly portioned cupcakes that bake at the same rate.
- Let cupcakes cool fully before frosting to prevent the frosting from melting and sliding off.
- To make a lighter crumb, you can sub cake flour by removing 2 tbsp from every cup of flour and replacing with cornstarch.
- For a twist, add mini chocolate chips to the batter or swap in almond or maple extract for part of the vanilla.
- Store frosted cupcakes in an airtight container at room temperature for 1 day, then refrigerate up to 4 days; freeze unfrosted cupcakes for up to 2 months.
- Use room temperature eggs, buttermilk, and dairy for a smoother batter and frosting.
- Don’t skip scraping down the bowl during reverse creaming; it helps avoid dry pockets of flour.
- Use a cookie scoop for evenly portioned cupcakes that bake at the same rate.
- Let cupcakes cool fully before frosting to prevent the frosting from melting and sliding off.
- To make a lighter crumb, you can sub cake flour by removing 2 tbsp from every cup of flour and replacing with cornstarch.
- For a twist, add mini chocolate chips to the batter or swap in almond or maple extract for part of the vanilla.
- Store frosted cupcakes in an airtight container at room temperature for 1 day, then refrigerate up to 4 days; freeze unfrosted cupcakes for up to 2 months.