Vanilla brown butter cupcakes hold a special place in my kitchen—and in many traditions—whenever I want to evoke warmth, comfort, and a little bit of magic. From the first moment you melt the butter and hear it gently crackle as it browns, there’s an unmistakable aroma of toasted nuts and sweet caramel filling the air. This is more than just a cupcake; it’s a bite of nostalgia, bringing back memories of holiday afternoons with grandparents, where every treat was made with patience, care, and the best vanilla bean they could find.
Whether you’re baking to celebrate a small victory, share love with friends, or create a centerpiece for a cozy gathering, these vanilla brown butter cupcakes bring a depth of flavor that everyday vanilla just can’t match.
Why You’ll Love This Recipe
- Deeper, complex flavor thanks to nutty brown butter and real vanilla bean.
- Ultra-soft texture with tender crumb and fluffy frosting.
- Festive and inviting, perfect for celebrations and cozy moments.
Cozy Vanilla Brown Butter Cupcakes with Fluffy Frosting
Description
Vanilla brown butter cupcakes hold a special place in my kitchen—and in many traditions—whenever I want to evoke warmth, comfort, and a little bit of magic. From the first moment you melt the butter and hear it gently crackle as it browns, there’s an unmistakable aroma of toasted nuts and sweet caramel filling the air. This is more than just a cupcake; it’s a bite of nostalgia, bringing back memories of holiday afternoons with grandparents, where every treat was made with patience, care, and the best vanilla bean they could find.
Whether you’re baking to celebrate a small victory, share love with friends, or create a centerpiece for a cozy gathering, these vanilla brown butter cupcakes bring a depth of flavor that everyday vanilla just can’t match.
Ingredients
- 3 large eggs
- 220 g cake flour
- 200 g granulated sugar
- 2 tsp baking powder
- 1 tsp fine sea salt
- 3 tsp pure vanilla extract
- 1 vanilla bean (split and scraped)
- 1 tbsp canola oil
- 3 sticks (340 g) unsalted butter, divided
- 160 g buttermilk
- 113 g cream cheese
- 360 g powdered sugar
Instructions
-
Brown the butter: In a light saucepan, melt 255 g of butter over medium heat. Swirl constantly until it foams, the milk solids toast to golden brown, and the kitchen fills with a toasty aroma. This takes about 5–7 minutes. Immediately pour into a heatproof bowl and cool until lukewarm.
-
Prep and preheat: Heat oven to 175 °C (350 °F) and line a muffin tin with 12 liners.
-
Combine wet ingredients: In a bowl, whisk cooled brown butter, canola oil, eggs, vanilla extract, and vanilla bean seeds until smooth.
-
Mix dry ingredients: In a second bowl, sift together cake flour, sugar, baking powder, and salt.
-
Combine wet and dry: Pour wet mixture into dry. Gently fold until just combined, then whisk in buttermilk until batter is smooth.
-
Bake: Divide batter into liners and bake 18–20 minutes, or until a toothpick comes out clean and tops are lightly golden. Let them cool fully.
-
Make frosting: Brown 90 g of butter as before, cool slightly, then beat with cream cheese. Add powdered sugar gradually, scraping bowl until frosting is smooth and fluffy.
-
Frost cupcakes: Once cupcakes are completely cool, frost generously and, if desired, garnish with vanilla bean flecks or a sprinkle of sea salt.
Notes
Leftover browned butter keeps well in the fridge and adds depth to pancakes or oatmeal.
INGREDIENTS YOU’LL NEED
- 3 large eggs
- 220 g cake flour
- 200 g granulated sugar
- 2 tsp baking powder
- 1 tsp fine sea salt
- 3 tsp pure vanilla extract
- 1 vanilla bean (split and scraped)
- 1 tbsp canola oil
- 3 sticks (340 g) unsalted butter, divided
- 160 g buttermilk
- 113 g cream cheese
- 360 g powdered sugar
HOW TO MAKE “Vanilla Brown Butter Cupcakes”
STEP-BY-STEP INSTRUCTIONS
- Brown the butter: In a light saucepan, melt 255 g of butter over medium heat. Swirl constantly until it foams, the milk solids toast to golden brown, and the kitchen fills with a toasty aroma. This takes about 5–7 minutes. Immediately pour into a heatproof bowl and cool until lukewarm.
- Prep and preheat: Heat oven to 175 °C (350 °F) and line a muffin tin with 12 liners.
- Combine wet ingredients: In a bowl, whisk cooled brown butter, canola oil, eggs, vanilla extract, and vanilla bean seeds until smooth.
- Mix dry ingredients: In a second bowl, sift together cake flour, sugar, baking powder, and salt.
- Combine wet and dry: Pour wet mixture into dry. Gently fold until just combined, then whisk in buttermilk until batter is smooth.
- Bake: Divide batter into liners and bake 18–20 minutes, or until a toothpick comes out clean and tops are lightly golden. Let them cool fully.
- Make frosting: Brown 90 g of butter as before, cool slightly, then beat with cream cheese. Add powdered sugar gradually, scraping bowl until frosting is smooth and fluffy.
- Frost cupcakes: Once cupcakes are completely cool, frost generously and, if desired, garnish with vanilla bean flecks or a sprinkle of sea salt.
HELPUL TIPS
- Don’t rush browning; the nutty depth comes from toasted milk solids.
- Let cupcakes cool fully before frosting to avoid runny icing.
- Adjust frosting sweetness by adding or reducing the powdered sugar to taste.
DETAILS
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 12 cupcakes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
Leftover browned butter keeps well in the fridge and adds depth to pancakes or oatmeal.
NUTRITIONAL INFORMATION
Estimated per cupcake – Calories: 320 kcal | Fat: 18 g | Saturated fat: 10 g | Carbs: 38 g | Sugar: 27 g | Protein: 3 g
FREQUENTLY ASKED QUESTIONS
What are browned butter cupcakes?
Brown butter cupcakes are soft, fluffy treats made with butter that’s been cooked until golden and nutty. This browning process gives the cupcakes a deep, rich flavor that pairs beautifully with frostings like brown sugar cream cheese or vanilla. They’re a cozy twist on classic cupcakes and perfect for special occasions or everyday indulgence.
How do you make vanilla cupcakes with brown butter?
To make vanilla cupcakes with brown butter, melt butter over medium-low heat until golden and fragrant. Mix it with sugar, eggs, and flour, then add vanilla bean for a rich, aromatic touch. The browned butter enhances the flavor, creating a tender, nutty cupcake topped with matching vanilla brown butter frosting.
How do you make frosting for cupcakes?
To make a rich frosting, beat softened butter with brown sugar, then mix in vanilla extract. Gradually add powdered sugar until smooth and fluffy. This creates a creamy, pipeable frosting perfect for topping cupcakes. For extra flavor, sprinkle a little brown sugar on top before serving.
How do you make a brown butter cupcake?
Start by browning butter until golden and nutty, then let it cool slightly. Cream it with sugar, then mix in eggs, vanilla, and buttermilk or sour cream for moisture. Fold in flour and baking powder, then bake until golden. The result is a moist, flavorful cupcake with a deep, buttery taste.
STORAGE INSTRUCTIONS
Store cupcakes in an airtight container, refrigerated, for up to 4 days. Bring to room temperature before serving.
Related Recipes
If you loved these vanilla brown butter cupcakes, you’ll definitely enjoy:
CONCLUSION
Warm, comforting, and irresistibly aromatic, these vanilla brown butter cupcakes are more than a dessert—they’re a tradition. Perfect for gatherings, cozy afternoons, or anytime you want to bring a touch of warmth and sweetness into your home. These cupcakes invite connection, nostalgia, and joy.