Description
These Vanilla Brown Butter Cupcakes feature a rich, nutty flavor from browned butter combined with classic vanilla and a tender crumb. Perfectly moist and soft, these cupcakes bake up fluffy and light for an indulgent treat that elevates a simple vanilla cupcake with deep buttery notes.
Ingredients
Scale
Cupcake Batter
- 1 cup unsalted butter (for browning)
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup whole milk or buttermilk
Instructions
- Brown the Butter: Start by melting the unsalted butter in a light-colored pan over medium heat, stirring occasionally. Once the butter turns golden brown and releases a nutty aroma, remove it from the heat and allow it to cool slightly. This browning process adds a rich depth of flavor to the cupcakes.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Sifting these dry ingredients is recommended to make the cupcakes light and fluffy.
- Mix the Wet Ingredients: In a large bowl, combine the browned butter, granulated sugar, eggs, vanilla extract, and milk or buttermilk. Beat the mixture well until it is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix, as this can make the cupcakes dense.
- Bake the Cupcakes: Divide the batter evenly into a lined cupcake pan. Bake in a preheated oven at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting or serving.
Notes
- Use a light-colored pan for browning butter to better monitor the color change and prevent burning.
- Allow the browned butter to cool slightly before mixing into other ingredients to avoid cooking the eggs.
- Sifting dry ingredients creates a lighter texture and helps to evenly distribute the leavening agents.
- Do not overmix the batter to keep the cupcakes tender and soft.
- Use buttermilk for a slightly tangier flavor and more tender crumb if desired.
- Cool cupcakes completely before frosting to prevent frosting from melting.
