Vanilla Brown Butter Cupcakes Recipe

These vanilla cupcakes are made with vanilla bean brown butter, and they are extremely soft and fluffy. topped with a butter frosting that is vanilla brown in color.

Vanilla Bean Brown Butter – 3 sticks or 339g butter unsalted, cold is fine – 1 vanilla bean split Vanilla Brown Butter Cupcake – 220 g or 1 1/2 cup plus 2 tablespoons cake flour – 200g or 1 cup granulated sugar – 2 teaspoons baking powder – ½ tsp fine sea salt – 1 tsp pure vanilla extract – 90g browned butter* – 1 tablespoon canola oil or any flavorless oil – 3 large egg – 160g or ⅔ cup buttermilk or kefir Brown Butter Buttercream – Remaining brown butter (should be about 200g) – 113g or half a brick cream cheese at room temperature (or sub with 60g or 1/4 cup sour cream) – 2 teaspoons pure vanilla extract – ½ tsp fine sea salt – 360g or 3 cups powdered sugar preferably made with tapioca not cornstarch




In a large pan, heat butter on medium-low. Separate and scrape the vanilla bean while melting. Scraps and bean butter. When melted, stir often as it sputters.

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STEP  1 .

 If you see brown bits (not vanilla seeds, which are black), stir gently. When butter is brown, remove from heat and place in a heatproof bowl. Vanilla pod, discard. Be ready a week ahead.

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Save 90g of the browned butter, including the brown bits. The sweet. Buttercream rest. Chill both until firm but not solid, an hour.

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Mix lumpy cream cheese by hand or stand. Super-soft brown butter. Slowly add vanilla and salt.Frosting powder. It thickens with milk. Overheat? Refrigerate. Sour cream comes last to avoid milk.

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Preheat oven to 350. Line a 12-cupcake tin. Add the dry ingredients and cooled, creamy browned butter to a stand mixer. 

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Mix slowly until it's sand-like. Add the eggs one by one and mix well on medium speed. Beat in vanilla, oil, and buttermilk until smooth. 

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To mix everything, a reverse cream batter needs frequent bowl scraping. Divide batter for 12 mostly full liners. Cupcakes should spring back after 20 minutes. Chill before adding buttercream.

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-230 calories  -11 g of fat  -1 g of protein  -32 g of carbohydrate 

See Also

Double Mint Chocolate Cookies Recipe