If you are craving a cupcake that combines classic flavors with a rich, nutty twist, this Vanilla Brown Butter Cupcakes Recipe will quickly become your new favorite. Each bite offers a tender crumb infused with the warm, caramel-like essence of browned butter, perfectly balanced by the sweet, aromatic vanilla. These cupcakes are surprisingly simple to make yet yield a bakery-quality treat that impresses family and friends alike.
Ingredients You’ll Need
Whipping up these delectable Vanilla Brown Butter Cupcakes requires just a handful of basic pantry essentials. Every ingredient plays a vital role—from the browned butter that delivers depth and complexity, to the sour cream which keeps the cupcakes delightfully moist and tender.
- Unsalted butter (1/2 cup): Essential for browning to develop that irresistible nutty flavor.
- All-purpose flour (1 1/2 cups): The foundation that provides structure to the cupcakes.
- Baking powder (1 tsp): Helps the cupcakes rise beautifully for a light texture.
- Baking soda (1/4 tsp): Works in tandem with sour cream to give a tender crumb.
- Salt (1/2 tsp): Enhances all the sweet flavors for balance.
- Granulated sugar (1 cup): Adds the perfect amount of sweetness without overpowering.
- Large eggs (2): Bind ingredients and contribute to moisture.
- Vanilla extract (2 tsp): Injects warm, aromatic notes that elevate the flavor.
- Whole milk (1/2 cup): Adds moisture and richness to the batter.
- Sour cream (1/4 cup): Keeps the cupcakes incredibly moist with a subtle tang.
How to Make Vanilla Brown Butter Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This ensures even baking and makes clean-up a breeze.
Step 2: Brown the Butter
In a medium saucepan, melt the unsalted butter over medium heat. Keep swirling the pan gently until the butter turns golden brown and releases a heavenly nutty aroma. This usually takes about 5 to 7 minutes. Watch carefully because it can go from perfect to burnt quickly. Once done, remove it from heat and set aside to cool slightly. This step is what makes these cupcakes so uniquely flavorful.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Combining these now ensures everything is evenly distributed so your cupcakes rise and bake perfectly.
Step 4: Beat Sugar, Eggs, and Vanilla
In a separate bowl, use a mixer to beat the granulated sugar, eggs, and vanilla extract until the mixture is smooth and creamy—this usually takes about 2 to 3 minutes. This process incorporates air, helping the cupcakes stay light.
Step 5: Combine Brown Butter with Wet Ingredients
Slowly pour the slightly cooled brown butter into the egg mixture while mixing on low speed. Once combined, add the sour cream and continue mixing until the batter is silky smooth. This step ties together the rich flavors and ensures moisture.
Step 6: Alternate Adding Dry Ingredients and Milk
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients to keep the batter balanced. Mix just until everything is combined—avoid overmixing to keep your cupcakes tender.
Step 7: Fill Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This allows enough room for the cupcakes to rise without spilling over.
Step 8: Bake to Perfection
Bake in your preheated oven for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: Frost and Enjoy
Once your cupcakes have cooled, feel free to frost them with your favorite frosting like vanilla buttercream or cream cheese frosting, adding that final luscious touch. Then, dig in and enjoy the magic of your homemade Vanilla Brown Butter Cupcakes Recipe!
How to Serve Vanilla Brown Butter Cupcakes Recipe
Garnishes
Sprinkle a bit of flaky sea salt on top of frosted cupcakes to enhance the brown butter’s deep flavors, or add a few toasted nuts for a delightful crunch. Fresh berries also provide a beautiful pop of color and a refreshing contrast.
Side Dishes
These cupcakes pair incredibly well with a cup of rich coffee or a creamy chai latte, making for a cozy afternoon treat. For a more substantial dessert duo, serve with a scoop of vanilla bean ice cream or a light fruit compote.
Creative Ways to Present
Take your Vanilla Brown Butter Cupcakes Recipe to the next level by experimenting with layered cupcakes, adding a swirl of caramel sauce in the batter, or even decorating with edible gold leaf for a touch of elegance. Using themed cupcake liners can also brighten up occasions like birthdays or holidays.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days to maintain their soft texture. If you’ve frosted them, keep the container in the fridge, but bring cupcakes back to room temperature before serving for the best flavor.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, thaw them at room temperature and then frost as desired.
Reheating
To revive that freshly baked taste, warm cupcakes slightly in the microwave for 10 to 15 seconds or in a low oven (around 300°F / 150°C) for 5 minutes. This brings back their tender crumb and enhances the brown butter aroma.
FAQs
Can I use salted butter for the Vanilla Brown Butter Cupcakes Recipe?
While you can, it’s best to use unsalted butter so you can control the salt level yourself. Salted butter might make the cupcakes a bit too salty, but adjusting or omitting extra salt can help balance this.
What frosting pairs best with these cupcakes?
Classic vanilla buttercream or cream cheese frosting complements the rich, nutty flavor perfectly. You can also try browned butter frosting to double down on that incredible taste.
Can I make this recipe dairy-free?
Yes! Substitute the butter with a dairy-free alternative capable of browning, like vegan margarine, and use plant-based milk and yogurt in place of dairy milk and sour cream. The texture might vary slightly but will still be delicious.
Why is browning the butter important?
Browning butter transforms the flavor profile of the cupcakes, giving them that signature nutty, caramel-esque warmth that distinguishes this recipe from regular vanilla cupcakes.
Can I use cake flour instead of all-purpose flour?
Absolutely. Cake flour will result in an even lighter, softer crumb, which many people love in cupcakes. Just keep an eye on the batter’s consistency, and adjust liquids slightly if needed.
Final Thoughts
This Vanilla Brown Butter Cupcakes Recipe is a true celebration of simple ingredients elevated to extraordinary levels of flavor. Whether you bake them for a casual snack or a special occasion, they’re sure to impress and satisfy. I hope you have as much fun making and eating them as I do sharing this recipe with you. Happy baking!
Print
Vanilla Brown Butter Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Vanilla Brown Butter Cupcakes, a perfect blend of rich, nutty brown butter flavor combined with classic vanilla. Moist and tender, these cupcakes are made with simple ingredients, baked to perfection, and ideal for any celebration or sweet craving.
Ingredients
Cupcake Batter
- 1/2 cup unsalted butter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure the cupcakes don’t stick and bake evenly.
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking it, swirling the pan occasionally, until the butter turns a golden brown color and releases a nutty aroma, about 5-7 minutes. Remove from heat and allow it to cool slightly to avoid cooking the eggs later.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside to be incorporated later.
- Combine Sugar and Eggs: In a separate bowl, beat the granulated sugar, large eggs, and vanilla extract together until the mixture is smooth and creamy, which should take about 2-3 minutes. This step builds a light base for the cupcakes.
- Add Brown Butter and Sour Cream: Slowly pour the cooled brown butter into the egg mixture while mixing on low speed to avoid scrambling the eggs. Once combined, add the sour cream and mix until the batter is smooth and well incorporated.
- Incorporate Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in batches, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined to prevent overmixing which can make cupcakes tough.
- Fill the Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs.
- Cool and Frost: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, frost with your favorite frosting such as vanilla buttercream or cream cheese frosting for a perfect finishing touch.
Notes
- Ensure the brown butter is not too hot when mixing with eggs to prevent curdling.
- To intensify the brown butter flavor, swirl the nutty bits from the pan into the batter.
- Do not overmix the batter once the dry ingredients are added to keep cupcakes tender.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Allow cupcakes to cool completely before frosting to prevent melting the frosting.
