Vanilla Brown Butter Cupcakes
Super soft, fluffy vanilla cupcakes made with vanilla bean brown butter. Topped with a vanilla brown butter frosting.
Servings 12 cupcakes
Ingredients
Vanilla Bean Brown Butter
- 3 sticks or 339g butter unsalted, cold is fine
- 1 vanilla bean split
Vanilla Brown Butter Cupcakes
- 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 eggs
- 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
Instructions
Brown the butter
- In a large frying pan, add the butter and turn the heat to medium low. As it begins to melt, split and scrape the vanilla bean. Add the bean and scrapings to the butter. Once it has all melted, let cook as it sputters and spits stirring often. When you see brown bits (they will be different than the vanilla seeds which are smaller and black) stir gently. Once you see a lot of brown bits, turn the heat off and immediately transfer the butter to a heatproof bowl. Remove the vanilla pod and discard it. You can make this up to a week ahead of time.
- Measure out 90g of the browned butter (be sure to get some of the brown bits and not just the top yellow liquid) and set aside. This will be for the cake. The remaining will be for the buttercream. Chill both in the fridge for about an hour until firm but not fully solid.
Make the buttercream
- In the bowl of a stand mixer, or using a hand mixer press down the cream cheese to remove any lumps, if using. Add the firm but soft brown butter and mix on low until combined; adding the vanilla and salt as it’s mixing.
- Sift in the powdered sugar and mix until the buttercream is blended and creamy. You might need to add a splash or two of milk to get it to the right consistency. If it’s a bit too melty set it in the fridge to chill. If you are using sour cream, add it last and you won't need the milk.
Make the cupcakes
- Preheat the oven to 350. Line a cupcake tin with 12 muffin cups.
- In the bowl of a stand mixer, add all the dry ingredients and the cooled, creamy browned butter. Mix on low until it’s combined and resembles the texture of sand (this coats the flour in the fat).
- Add the eggs one by one and turn the speed to medium, mixing very well between each egg (this whips air into the batter).
- Add the vanilla, oil and buttermilk and mix until you have a smooth batter. Scrape down the bowl as many times needed to make sure no bits remain unmixed, this is especially important with a reverse cream batter.
- Divide the batter between the 12 liners, they will be mostly full.
- Bake the cupcakes for about 20 minutes, until they spring back when pressed gently. Let cool completely before topping with the buttercream.