Brown Butter Cupcakes
These Brown Butter Cupcakes are super soft and delicious. They’re made with an easy recipe and are topped with a delicious brown sugar cream cheese frosting.
Servings: 12 cupcakes
Calories: 383kcal
Ingredients
Brown Butter Cupcakes
- ½ cup unsalted butter browned and cooled at room temperature
- 1 tablespoon oil canola or vegetable
- 1 cup brown sugar light or dark, lightly packed
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- ⅓ cup sour cream full fat, room temperature
- ½ cup whole milk room temperature
- 1⅓ cups all purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
Brown Sugar Cream Cheese Frosting
- 4 ½ ounces cream cheese full fat, room temperature (leave it at room temperature for at least an hour before making)
- 3 tablespoons butter room temperature
- ¼ cup plus 3 tablespoons brown sugar light or dark
- 2 cups powdered sugar sifted, plus more if needed
- ½ teaspoon vanilla extract
Instructions
Brown Butter
- Melt the butter in a skillet over medium-low heat. Stir occasionally at first. Once begins to bubble and comes to a boil, stir it constantly. It will start to foam. Continue stirring as you watch for it to turn a light, amber color and develop a nutty smell which should happen in about five minutes. Pour the brown butter into a heat safe bowl, making sure the scrape the bottom of the pan for all the bits. Set the butter aside and use when cool to the touch. In the meantime, continue with the recipe.
Brown Butter Cupcakes
- Preheat the oven to 350 degrees F. Line cupcake tin with liners.
- In a medium mixing bowl, whisk the brown sugar, flour, baking powder, baking soda, cinnamon, and salt together and set aside.
- In a large bowl, whisk together the egg, cooled brown butter, oil, vanilla, sour cream and milk.
- Use a spatula to stir in half of the dry ingredients into the wet ingredients. Mix in the other half of the dry ingredients. Stir until just combined
- Fill each cupcake liner with 1/4 cup of batter. Bake 16-18 minutes or until a toothpick comes out clean when inserted in the center of a cupcake. Allow cupcakes to cool completely before frosting.
Brown Sugar Cream Cheese Frosting
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter on medium speed for one minute until creamed and combined.
- Add the brown sugar and mix on medium for another minute. Mix in the vanilla then turn the mixer on low and gradually mix in the powdered sugar. Pipe or spread frosting onto cupcakes and sprinkle with brown sugar, if desired.
Notes
Brown sugar: Use light or dark brown sugar. Make sure your brown sugar is fresh.
Decorating: I like to use a Wilton 1 M piping tip to pipe the frosting. Use your favorite tip or simply spread the frosting on with a knife or offset spatula.
Storage: Store cupcakes in an airtight container in the fridge for up to 5 days. Freeze unfrosted cupcakes in the freezer for up to 3 months.
Nutrition
Serving: 1cupcake | Calories: 383kcal | Carbohydrates: 55g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 213mg | Potassium: 93mg | Fiber: 0.4g | Sugar: 43g | Vitamin A: 543IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 1mg