Brown butter is something I’ve become obsessed with over the past few months. Melting butter until it turns a lovely shade of amber lends a unique nutty flavor to any dish. The cinnamon in these cupcakes pair so well with the brown butter and make not licking the spoon and bowl a near impossible task. These cupcakes are fluffy and moist and I’ve been told they are reminiscent of a mix between a carrot cake (sans carrots, of course) and a snickerdoodle cookie, which is something I am more than okay with. I’m going to stop blabbering now and give you the recipe so that you can try these delicious little creatures.
(This recipe yields one dozen cupcakes, but feel free to halve or double or triple or quadruple it.) Ingredients:
- 6 tablespoons unsalted butter
- 2 eggs
- 1/2 cup milk
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1 and 1/4 teaspoons baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Place butter in saucepan and melt on medium heat. Stir frequently and remove from heat once the butter turns amber in color. (Note: this is not the time to leave the stove as butter can go from beautifully browned to burnt in a matter of seconds). Place butter in a heat-proof bowl to cool. Beat eggs and sugar in a large mixing bowl for about two minutes or until light in color and thoroughly incorporated. Now that the butter has cooled, slowly stream it into the egg and sugar mix and beat until combined. Add milk and vanilla extract into the wet mixture. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Slowly add the flour mixture into the wet mixture and stop mixing immediately once the dry ingredients are fully incorporated into the wet. Place batter into a greased and lined muffin tin, filling each cupcake liner 3/4 of the way full. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to rest in the pan 10 minutes before placing onto wire rack to cool completely. Once completely cooled, top with your favorite cream cheese frosting (I’ll leave a link to my favorite one below), sprinkle some cinnamon sugar on top, and enjoy!
*This recipe is an adaptation of The Little Red House’s Browned Butter Cupcakes (http://inthelittleredhouse.blogspot.com/2010/10/browned-butter-cupcakes-with-chocolate.html) Cream Cheese Frosting Recipe by Live Like You Are Rich (http://livelikeyouarerich.com/the-best-cream-cheese-frosting/#HuvAKBIslhIkHpLv.32) Indgredients:
- 1/4 cup (1/2 stick) softened, unsalted butter
- 4 oz cream cheese
- 1/2 teaspoon vanilla extract
- 2 tablespoons of milk
- 2 and 1/4 cups powdered sugar
Beat together butter and cream cheese until fluffy (about 2 minutes). Add milk and vanilla extract and continue to beat for another 30 seconds. Gradually add powdered sugar, beating between each addition until you have a beautifully decadent and thick frosting.
Note: For a thicker frosting, use less milk; for a thinner frosting, use more milk.