Vanilla Brown Butter Cupcakes

I found this recipe and I had to try it. I did not think that the brown butter would make it taste that much different, but it gave the cupcakes a whole different flavor. The brown butter tastes kind of toasty, and it makes the cupcakes delicious. The recipe goes together really easily also, once the butter is browned and cooled you just kind of throw it all together. The frosting on these wasn't bad either. I used a vanilla bean butter cream and it was delicious. I could have eaten the whole bowl of frosting by itself, but I didn't, which I think shows remarkable restraint. I have discovered product called vanilla bean paste and I have fallen in love. It is a little expensive, but I think it is worth it. It is like a magnified vanilla taste, and it has the beans in it so you can see the little black flecks in whatever you put it in. It is also hard to find, but it lasts for a while, so if you can find it, you'll be in business!! These are possibly the best cupcakes that I have made, or had in quite a while.
Hope you enjoy

Vanilla Brown Butter Cupcakes
Makes 12

1/3 Cup Butter
1 1/3 Cups All Purpose Flour
1 Teaspoon Baking powder
1/4 Teaspoon of salt
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla Extract (if you have vanilla bean paste, use it instead, TRUST ME)
3/4 Cup Milk (I used 2%)

Preheat oven to 350 and line 12 muffin tins

Melt butter in a small saucepan and cook over low-medium heat until butter has turned an amber color and smells toasty, but not burnt. Butter will darken quickly once it begins to turn. Pour from saucepan, scraping all the browned bits from the bottom with a spatula, into a small bowl to cool.
In a large bowl, whisk together flour, baking powder, salt and sugar.
In a medium bowl, whisk together cooled butter, eggs, vanilla and milk. Pour into flour mixture and stir until just combined.
Distribute batter evenly into prepared muffin cups.
Bake for 16-19 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
Cool completely on a wire rack before frosting.


Vanilla Bean Buttercream (best frosting EVER)

1/2 cup butter, softened
1 tsp vanilla bean paste (if you don't have it, you can use vanilla extract, but it is not as fantastic)
Approx 3 cups confectioners’ sugar
2-4 tablespoons milk

Cream butter with an electric mixer until soft. Add vanilla and gradually add in sugar until most has been incorporated. Mixture will look a bit sandy. Add in milk as necessary (start with 2 tbsp), along with any remaining sugar, until frosting reaches an easy to work with consistency. The amount of sugar necessary will vary according to the weather and season, so you might need a bit extra if it’s humid out!