Description
Soft and fluffy vanilla cupcakes made extra special with rich, nutty brown butter, creating a deep flavor that elevates this classic treat.
Ingredients
Scale
- 3/4 cup (1.5 sticks) unsalted butter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 tbsp vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a saucepan over medium heat, melt the butter. Continue cooking, stirring often, until it becomes golden brown and smells nutty. Remove from heat and let cool slightly.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, whisk the brown butter with the granulated sugar and brown sugar until combined.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined—do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting if desired.
Notes
- Top with vanilla bean or cream cheese frosting for an extra decadent treat.
- Brown the butter in advance and let it solidify for a stronger flavor and easier mixing.
- Great base for flavor variations—try adding cinnamon or almond extract.
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 17g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: vanilla cupcakes, brown butter dessert, moist cupcakes, easy cupcake recipe, nutty vanilla flavor