Browned Butter Cupcakes

Yellow butter cupcakes with chocolate icing are my absolute fave. So obviously I needed to add browned butter to the mix to crank it up a notch!

What you’ll need for the cake:
– 1 cup flour (120g)
– 1 1/4 cup sugar (225g)
– 1/2 t salt
– 1/2 t baking soda
– 1/2 t baking powder
– 1 egg
– 1 cup milk
– 1/4 cup + 2 Tablespoons browned butter, melted
– 1 T vanilla

What you’ll need for the buttercream:
– 1 cup browned butter, room temp
– 1/4 cup cocoa powder (20g)
– 2 1/2 cups powdered sugar (420g)
– 1/4 cup milk
– 1/2 t salt
– 1 T vanilla

What you’ll do:
– Brown your butter by melting it in a pot over medium high heat. Stir it constantly with a rubber spatula, making sure to scrape the bottom and sides. Continue to do this until the butter has turned a golden brown color and emits a nutty aroma. (This will take anywhere from 5-10 minutes depending on how much butter and the size of your pan.)
– Preheat your oven to 350F and line a cupcake tray with liners.
– Whisk together dry ingredients in a large bowl. In a separate bowl, whisk together wet ingredients and then pour over dry and whisk for 2 minutes.
– Evenly divide batter between 12 cupcakes and bake for about 15 minutes, or until a tooth pick inserted in the center of a cupcake comes out clean.
– While your cupcakes are cooling, make your butter cream by first beating together the butter until light and fluffy.
– Add in the cocoa powder, half the powdered sugar and milk, salt, and vanilla and beat until mostly combined. Beat in remaining powdered sugar and milk until fully incorporated.
– Transfer your buttercream to a piping bag fitted with a 1M tip and generously ice the cupcakes.
– ENJOY!

A few notes:
– If you’ve never made browned butter, I’ve got an IGTV video on my insta that shows me making browned butter from start to finish!
– If you’re not feeling the chocolate icing, you can omit the cocoa powder and substitute an equal amount powdered sugar.