Brown Butter Vanilla Bean Cupcakes
Inspired by the nutty allure of browned butter and the elegance of vanilla beans, these cupcakes offer a sophisticated twist on the classic vanilla treat. The combination creates a rich depth of flavor that is both comforting and luxurious, perfect for celebrations or a sweet indulgence.
Equipment
- Oven
- Muffin tin
- Mixing Bowls
- Whisk
- Sifter
- Spatula
- Piping bag (optional)
Ingredients
For the Cupcake Batter:
- ½ cup unsalted butter browned
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract pure
- 1 whole vanilla bean split and scraped
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk room temperature
For the Frosting:
- ½ cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract pure
- 2-3 tablespoons milk
- 1 whole vanilla bean scraped seeds
Instructions
Browning the Butter:
- In a small saucepan, melt 1/2 cup butter over medium heat, swirling the pan occasionally. Continue cooking until the butter turns a golden brown and emits a nutty aroma, about 5 minutes. Pour into a heatproof bowl and let cool to room temperature.
Mixing the Batter:
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners. In a large bowl, whisk together cooled brown butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and seeds from the vanilla bean.
- In a separate bowl, sift together flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with milk, starting and ending with the flour mixture. Mix until just combined.
Baking:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting:
- In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Stir in vanilla extract, vanilla bean seeds, and milk. Beat until smooth and slightly fluffy, adjusting consistency with additional milk if needed.
- Once cupcakes are fully cooled, frost using a piping bag or a spatula.
Notes
Tammy’s Tips:
- For an even deeper flavor, replace half of the granulated sugar with brown sugar.
- Coconut milk can be used in place of dairy milk for a subtler, exotic twist.
Nutrition
Calories: 395kcalCarbohydrates: 59gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 73mgSodium: 121mgPotassium: 54mgFiber: 0.4gSugar: 47gVitamin A: 538IUCalcium: 57mgIron: 1mg
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