Brown Butter Cupcakes with Brown Sugar Cream Cheese Frosting

Indulge in the rich, nutty flavor of brown butter with these delicious cupcakes. Paired with a creamy brown sugar cream cheese frosting, these treats offer an irresistible blend of sweet and savory that’s perfect for any occasion.

Ingredients:

For the Brown Butter Cupcakes:

• ½ cup unsalted butter (browned and cooled to room temperature)
• 1 tablespoon oil (canola or vegetable oil recommended)
• 1 cup brown sugar (either light or dark), lightly packed
• 2 teaspoons vanilla extract
• 1 large egg, at room temperature
• ⅓ cup full-fat sour cream, at room temperature
• ½ cup whole milk, at room temperature
• 1⅓ cups all-purpose flour
• ¼ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon

For the Brown Sugar Cream Cheese Frosting:

• 4 ½ ounces full-fat cream cheese (ensure it’s at room temperature for at least an hour prior)
• 3 tablespoons butter, at room temperature
• ¼ cup + 3 tablespoons brown sugar (either light or dark)
• 2 cups powdered sugar (sifted, and more if required)
• ½ teaspoon vanilla extract

Method:

1. Preparing the Brown Butter: In a skillet over medium-low heat, melt the butter. Initially, stir occasionally, then constantly as it starts to bubble and boil. As the butter foams, keep an eye for it turning a light amber shade and emitting a nutty aroma, which should occur in about 5 minutes. Once done, transfer the brown butter, ensuring to scrape off the flavorful bits at the bottom, to a heat-safe bowl. Let it cool to room temperature.
2. For the Cupcakes: Begin by preheating your oven to 350°F (175°C). Line a cupcake tray with suitable liners.
3. In a medium bowl, whisk together brown sugar, flour, baking powder, baking soda, cinnamon, and salt. Set this mixture aside.
4. In a separate larger bowl, combine the egg, cooled brown butter, oil, vanilla extract, sour cream, and milk, whisking them well.
5. Gradually fold in the dry ingredient mixture into the wet ingredients, ensuring to mix only until just combined.
6. Pour about 1/4 cup of batter into each cupcake liner. Bake for 16-18 minutes, or until a toothpick inserted into a cupcake’s center emerges clean. Allow the cupcakes to cool thoroughly before frosting.
7. For the Frosting: In a spacious bowl or using a stand mixer equipped with a paddle attachment, cream the cream cheese and butter on medium speed for about a minute, ensuring they’re combined well.
8. Introduce the brown sugar, blending for another minute on medium. Add vanilla, then gradually incorporate the sifted powdered sugar on low speed. Once achieved a smooth consistency, pipe or spread the frosting on the completely cooled cupcakes. For a finishing touch, a sprinkle of brown sugar can be added.

Notes:

• Brown Sugar: Either light or dark brown sugar can be used. Ensure that the brown sugar is fresh and devoid of any lumps for the best results.