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:
- 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.
- For the Cupcakes: Begin by preheating your oven to 350°F (175°C). Line a cupcake tray with suitable liners.
- In a medium bowl, whisk together brown sugar, flour, baking powder, baking soda, cinnamon, and salt. Set this mixture aside.
- In a separate larger bowl, combine the egg, cooled brown butter, oil, vanilla extract, sour cream, and milk, whisking them well.
- Gradually fold in the dry ingredient mixture into the wet ingredients, ensuring to mix only until just combined.
- 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.
- 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.
- 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.