Vanilla Brown Butter Cupcakes
These rich, fragrant cupcakes are made with nutty brown butter and real vanilla bean, then topped with a luscious brown butter frosting. Elegant, indulgent, and unforgettable.
Ingredients
For the cupcakes:
- 3 sticks 339g unsalted butter (cold is fine)
- 1 vanilla bean split
- 220 g 1½ cups + 2 tbsp cake flour
- 200 g 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp fine sea salt
- 1 tsp pure vanilla extract
- 90 g browned butter from above
- 1 tbsp canola oil or any flavorless oil
- 3 large eggs
- 160 g ⅔ cup buttermilk or kefir
For the frosting:
- Remaining brown butter ~200g
- 113 g cream cheese or 60g sour cream
- 2 tsp vanilla extract
- ½ tsp fine sea salt
- 360 g 3 cups powdered sugar
- Milk as needed for consistency
Instructions
- Brown the butter: Melt butter with vanilla bean and seeds over medium-low heat until golden brown bits form.
- Strain, discard pod, and chill until firm.
- Make frosting: Beat brown butter with cream cheese or sour cream.
- Add vanilla, salt, and powdered sugar.
- Mix until smooth. Add milk if needed.
- See full steps with tips & photos → https://p4pd.org/vanilla-brown-butter-cupcakes/
Notes
- Browning the butter deeply enhances flavor—don’t rush the process.
- Buttermilk or kefir adds moisture and a subtle tang.
- Store cupcakes in the fridge for up to 3 days. Bring to room temperature before serving.