Description
Classic brown butter cupcakes with a rich nutty flavor and tender crumb.
Ingredients
Scale
- 10 tbsp (140g) Unsalted Butter, browned
- 1 1/2 cups (300g) Granulated Sugar
- 2 (large) Eggs, at room temperature
- 2 1/3 cups (290g) All-purpose Flour
- 1 1/2 tsp (6g) Baking Powder
- 1/2 tsp (3g) Kosher Salt
- 3 tbsp (45ml) Avocado or Canola Oil
- 2 tsp (10ml) Vanilla Extract
- 1/2 cup (120ml) Milk, whole
- 1/2 cup (120g) Sour Cream
- Powdered sugar, for frosting
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