These brown butter cupcakes are all about that rich, nutty flavor from the brown butter alongside a light and fluffy texture. You won’t believe how a simple twist on the classic cupcake can create something so delicious and inviting.

Addresses dryness, uneven crumb, and bland flavor in brown butter cupcakes by browning butter for rich aroma and moisture, while leavening yields fluffy, moist cupcakes.

I remember the first time I tried to brown butter. It was a bit tricky, and I ended up with a burnt pan! But after some practice, I found out how beautifully it elevates the taste of these cupcakes. It’s a real helper when I’m in a pinch for something sweet on a busy weeknight or when unexpected guests show up.

This recipe takes about an hour from start to finish, including cooling time. The technique is foolproof, delivering moist cupcakes that have a delicious vanilla flavor with hints of caramel. Perfect for any occasion, your friends and family will definitely want to know your secret!

If you’re in the mood for more cupcake recipes, check out my Lemon Yuzu Cupcakes for a bright twist!

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
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Why You Will Love This Recipe

Rich Flavor Profile The nuttiness from brown butter gives these cupcakes a depth that traditional vanilla treats can’t match. This unique flavor adds complexity and makes every bite memorable.
Light and Fluffy Texture Thanks to the clever combination of eggs, oil, and whipped sugar, each cupcake rises beautifully. This results in a light, airy structure that contrasts perfectly with the deep flavor from the brown butter.
Make-Ahead Convenience You can prepare the batter ahead of time and refrigerate it, making it a great option for those busy days. It maintains its quality, so your cupcakes will taste fresh even if baked later.
Easy to Customize If you’re feeling creative, feel free to switch up the flavors! Adding citrus zest or spices works well, creating a whole new cupcake experience while still showcasing that fantastic brown butter base.

Brown Butter Cupcakes Classic Treat

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Author: Charlene
Prep Time: 15 minutes
Cool Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 24 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Classic brown butter cupcakes with a rich nutty flavor and tender crumb.

Instructions

Step 1: Brown the Butter: Start by melting the butter in a saucepan over medium heat until it turns golden brown and smells nutty, about 6 minutes. This step is important as browning the butter gives your cupcakes a deep, rich flavor.
Step 2: Chill the Butter: Once browned, let the butter cool down slightly and then refrigerate it to keep it in a liquid state for about 25 minutes. This helps you achieve the right consistency for mixing without losing that lovely flavor.
Step 3: Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until combined. This ensures that the leavening agent is evenly distributed, which is key for achieving a nice rise in your cupcakes.
Step 4: Whip the Eggs: Beat the eggs with the granulated sugar until the mixture becomes light and fluffy, about 7 minutes. This adds air into your batter, making your cupcakes tender and airy.
Step 5: Add Wet Ingredients: Gently fold in the chilled browned butter, oil, and vanilla extract until just combined. It is crucial to avoid overmixing here, as that can lead to dense cupcakes.
Step 6: Combine Dry and Wet Ingredients: Alternately add your dry ingredient mixture and milk, mixing as you go. This method promotes an even blend and prevents lumps, so your batter comes out smooth.
Step 7: Bake the Cupcakes: Fill your cupcake liners and bake in a preheated oven at 350 degrees F until a toothpick inserted in the center comes out clean or with a few moist crumbs, about 20 minutes. It is smart to start checking at around 20 minutes to prevent overbaking.

Notes

Storage Tips: Airtight container, room temperature, up to 3 days. Refrigerate for up to a week. Ensure they are cooled completely before storing to maintain freshness.
Expert Tips: If your brown butter isn’t turning golden, keep it on medium heat and swirl the pan frequently; this will help you achieve the nutty aroma at 6 minutes. If the batter seems too thick after mixing, add 1-2 tablespoons of milk, mixing until the consistency is smooth but not overly mixed, just before baking. If your cupcakes sink in the middle, check they are baked for at least 20 minutes; use a toothpick to ensure they come out clean before removing. For uneven domes, fill cupcake liners no more than two-thirds full; this allows for even rising as they bake, typically within the first 15 minutes. If frosting is too soft, refrigerate for 15 minutes to firm up before piping; this will help create defined swirls for a polished presentation.
Reheating Instructions: Microwave: 10-15 seconds, until warmed through.
Serving Suggestions: Serve these cupcakes plain or frosted with a simple buttercream. Pair with coffee or tea for an enjoyable treat.
Recipe Variations: For added flavor, consider incorporating 1 cup (150g) of chocolate chips or chopped nuts into the batter before baking.
Ingredient Notes: When selecting butter, use unsalted and opt for a quality brand for the best flavor. Fresh eggs at room temperature help with blending and moisture, which is crucial for binding and aeration in the batter. For the best outcome, use high-quality all-purpose flour and ensure all baking powder used is fresh.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Ingredient Notes

Unsalted butter: Brown it yourself for that nutty flavor. It’s key to achieving richness in these cupcakes. Quality matters, so go for a good brand.
Granulated sugar: Regular white sugar gives that perfect sweetness to balance the brown butter. Make sure it’s fresh for the best results.
Eggs: Use two large eggs at room temperature to help with blending and moisture. They are crucial for binding and aeration in the batter.
All-purpose flour: A good quality flour keeps the cupcakes fluffy. Avoid self-rising flour, as you’ll want to control the leavening yourself.
Baking powder: This is what gives the cupcakes a nice lift. Make sure it’s fresh; expired baking powder won’t do you any favors.
Vanilla extract: Pure vanilla adds depth of flavor. Synthetic versions won’t yield the same aromatic quality, so stick with pure where possible.
Milk: Whole milk works best to provide moisture and create a tender crumb. If you need a substitute, try almond milk but the texture may change slightly.
Powdered sugar: For a smooth frosting, quality powdered sugar is a must. It dissolves easily and creates that creamy texture you’re after.
Unsalted butter: Brown it yourself for that nutty flavor. It’s key to achieving richness in these cupcakes. Quality matters, so go for a good brand.
Granulated sugar: Regular white sugar gives that perfect sweetness to balance the brown butter. Make sure it’s fresh for the best results.
Eggs: Use two large eggs at room temperature to help with blending and moisture. They are crucial for binding and aeration in the batter.
All-purpose flour: A good quality flour keeps the cupcakes fluffy. Avoid self-rising flour, as you’ll want to control the leavening yourself.
Baking powder: This is what gives the cupcakes a nice lift. Make sure it’s fresh; expired baking powder won’t do you any favors.
Vanilla extract: Pure vanilla adds depth of flavor. Synthetic versions won’t yield the same aromatic quality, so stick with pure where possible.
Milk: Whole milk works best to provide moisture and create a tender crumb. If you need a substitute, try almond milk but the texture may change slightly.
Powdered sugar: For a smooth frosting, quality powdered sugar is a must. It dissolves easily and creates that creamy texture you’re after.

Recipe Tips

If your brown butter isn’t turning golden, keep it on medium heat and swirl the pan frequently; this will help you achieve the nutty aroma at 5-7 minutes.
When the batter seems too thick after mixing, add 1-2 tablespoons of milk, mixing until the consistency is smooth but not overly mixed, just before baking.
If your cupcakes sink in the middle, check they are baked for at least 20 minutes; use a toothpick to ensure they come out clean before removing.
For uneven domes, fill cupcake liners no more than two-thirds full; this allows for even rising as they bake, typically within the first 15 minutes.
If frosting is too soft, refrigerate for 15 minutes to firm up before piping; this will help create defined swirls for a polished presentation.

Serving Suggestions

Serve brown butter cupcakes with fresh berries or a scoop of vanilla ice cream. A side of whipped cream also complements them nicely.

Add to the dessert table with chocolate ganache cupcakes or lemon drizzle cupcakes. Consider using them in cupcake parfaits or layered trifle desserts for variety.

Top with cream cheese frosting or a simple vanilla glaze for added sweetness. A dusting of powdered sugar or lemon zest can add a nice finishing touch.

Recipe variations

You can use different types of flour such as whole wheat or almond flour for a unique twist on the classic brown butter cupcakes.
Add spices like cinnamon or nutmeg, about 1 teaspoon, to enhance the flavor profile of your cupcakes.
Either incorporate chocolate chips or dried fruits, such as cranberries or raisins, to give an extra layer of flavor and texture.
If you want to serve more guests, simply double the recipe to make 48 cupcakes, adjusting baking times as needed.

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How to Store?

To keep your brown butter cupcakes fresh and delicious, follow these storage tips:

Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days. Keep away from heat sources.

Refrigeration: Place cupcakes in an airtight container in the refrigerator for up to 5 days. Allow to cool completely before storing.

Freezing: Wrap each cupcake in plastic wrap, then place in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

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