Brown Butter Cupcake Recipe
with Maple Frosting
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Ingredients
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Cupcakes (makes 12)
Maple Brown Butter Frosting
Optional garnish
Method
Cupcakes (makes 12)
- 1
Preheat and prepare
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- 2
Brown the butter
Place 1 cup (2 sticks) unsalted butter in a light-colored stainless steel or light saucepan over medium heat. Melt the butter, stirring or swirling occasionally. After it foams, continue cooking 3–5 minutes until the milk solids turn golden brown and the butter smells nutty. Remove from heat immediately and pour into a heatproof bowl. Let cool until warm but not hot, about 8–12 minutes.
- 3
Dry ingredients
In a medium bowl whisk together 1 1/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp fine sea salt, and 1/4 cup packed light brown sugar to distribute evenly.
- 4
Wet ingredients
In a large bowl combine the browned-and-cooled butter, 1 cup granulated sugar, 2 large eggs (room temperature), 1/2 cup whole milk, and 1 tsp vanilla extract. Whisk until smooth and slightly glossy. The mixture may look somewhat loose—that's okay.
- 5
Combine batter
Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until combined. Avoid overmixing. Scrape the bowl and fold until no streaks of flour remain. Batter should be thick but scoopable.
- 6
Fill and bake
Divide batter evenly among the 12 liners, filling each about two-thirds full (roughly 3 tablespoons each). Bake in the preheated 350°F (175°C) oven for 18–22 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out with a few moist crumbs and the tops are light golden. Do not overbake.
- 7
Maple Brown Butter Frosting
- 8
Brown the butter for frosting
In a small saucepan, melt 3/4 cup unsalted butter over medium heat, stirring often. Cook another 3–5 minutes until milk solids become golden brown and the butter smells deeply nutty. Remove from heat and immediately transfer to a bowl to stop cooking. Let cool to room temperature (but not solid) — about 20–25 minutes.
- 9
Mix frosting base
In a large bowl, pour the cooled brown butter and 1/2 cup pure maple syrup. Whisk to combine. Add 2 1/2 cups powdered sugar, 1/4 tsp fine sea salt, 1/2 tsp vanilla extract, and 1 tablespoon heavy cream. Stir or beat with a hand mixer on low speed until powdered sugar is incorporated.
- 10
Adjust texture and taste
Increase mixer speed to medium and beat 1–2 minutes until light and fluffy. If frosting is too thin, add powdered sugar 2 tablespoons at a time until desired thickness is reached. If too stiff, add 1/2 teaspoon heavy cream or maple syrup as needed. Taste and adjust salt or maple syrup for balance.
- 11
Frost cupcakes
Once cupcakes are completely cool, pipe or spread the maple brown butter frosting onto each cupcake. Work quickly if the frosting is warm; if frosting has become too soft, chill 10–15 minutes and then re-whip briefly.
- 12
Garnish (optional)
Sprinkle toasted chopped pecans and a tiny pinch of flaky sea salt on each frosted cupcake for texture and contrast.
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