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
Scale
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.
