Brown Butter Vanilla Cupcakes with Brown Sugar Buttercream
I’m a vanilla person. I love a classic! But I’ve also been known to go an extra mile (or 2). This Browned Butter Vanilla Cupcake is simply irresistible! The rich and deep nutty flavor of the browned butter plays perfectly with the sweet, fragrant essence of vanilla to create one heavenly bite.
But wait, there’s more! This delectable cupcake is crowned with a fluffy cloud of Brown Sugar Italian Meringue Buttercream, perfectly whipped to a velvety consistency that melts in your mouth and leaves you craving for more with each bite!
Vanilla cakes can be hard to get right but don’t worry I failed enough for the both of us and this recipe is perfect and the only one you’ll ever need (and want)!
Why this recipe works:
- We use the reverse reaming method. Reverse creaming is a method where instead of creaming our fat with sugar before adding in our flour, we cream the fat with our flour and other dry ingredients. In doing this, our fat (in this browned butter) coats our flour particles and decreases the amount of gluten (what gives our cake structure but can also make it very dense) formed. This method results in a light and airy crumb!
- We use a quality vanilla source. Although in many other recipes, we can get away with a low quality vanilla extract, this recipe is not as forgiving. It’s a vanilla cake! We want that flavor to shine through. I personally love this vanilla extract, it’s SUPER concentrated and the flavor isn’t lost after baking. Vanilla bean pastes are a close second for this recipe but definitely shy away from imitation vanilla extract as it’s flavor is not as nuanced as pure vanilla
- We mix for a full 4 minutes! I know, I know – usually every baking recipe everywhere advises against over-mixing but for this recipe, since we use cake flour (which has lower gluten percentage in comparison to all-purpose) and have a high ratio of fat and sugar, this recipe needs the extra time to develop enough gluten to give the cupcake just enough structure. This is also why we use xanthan gum for added support.
- Coffee creamer! Vanilla cakes can be hard to get right (speaking from experience here)! My earlier trials of this recipe were okay but just okay I kept wanting more vanilla flavor without having to dump a gallon of vanilla extract in my batter. And then it clicked! Work smarter not harder! Coffee creamer is essentially milk (already an ingredient) and the wide range of flavors available are a perfect way to give a cake the extra punch of flavor it needs. This was a game changer!
substitutions for a perfect vanilla cake:
- Buttermilk can be traded in for full-fat greek yogurt in a bind. The role of this ingredient is mostly to add fat to the batter which helps the delicate flavors of vanilla & browned butter to shine through. Full-fat yogurt will have a concentration of fats more similar to buttermilk with full-fat regular yogurt being a close second.
Opt out of the “adding vinegar to milk” trick and this works best for recipes that seek out the tart flavor of buttermilk rather than its fat content
So there you have it – these Browned Butter Vanilla Cupcakes with Brown Sugar Italian Meringue buttercream! They’re absolutely delicious and perfect for satisfying your sweet tooth cravings. If you’re a fan of nutty, buttery flavors and subtle sweetness, then these cupcakes are a must-try for you! We’re sure that you won’t be able to resist them.
Servings: 28 cupcakes
Ingredients
- 13 oz cake flour
- 10 oz granulated sugar
- 10 oz browned butter
- 10 oz buttermilk divided in 6 and 4 oz portions
- 3 large eggs
- 3 oz powder french vanilla coffee creamer
- 2 oz neutral flavored oil I used canola
- 1 TBSP baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp xanthan gum
- 2 TBSP vanilla
- 1/4 tsp almond extract
- 1 batch Italian Meringue Buttercream swap granulated sugar out for an equal amount of dark brown sugar
Instructions
- Preheat oven to 345℉ .
- Add all dry ingredients (cake flour, granulated sugar, coffee creamer, baking powder, baking soda, salt & xanthan gum) to mixing bowl and stir with flat beater attachment (level 1 on my Kitchen Aid) until combined well.
- Add browned butter to dry ingredients and allow to mix on low speed until mixture resembles coarse sand.
- To a separate, smaller bowl, combine 4 ounces of the buttermilk and all of the canola oil. Give a quick stir to combine.
- Add your buttermilk/canola oil mixture to your mixing bowl, turning up your mixer to medium speed and allow it to mix for 4 full minutes.
- Scrape down the sides of your mixing bowl to ensure even mixing for the last step!
- Combine the rest of the buttermilk with the eggs, vanilla and almond extract in a separate bowl and mix with fork to break yolks and separate eggs. Then add this mixture to the mixing bowl and mix again on medium speed until just combined
- Insert cupcake liners into cupcake baking trays and using a spoon or cookie scoop, fill each cupcake about 2/3 full with batter.
- Bake for 13-16 minutes. Once removed from the oven, tap your baking tray firmly on the countertop. It is normal for the cupcakes to level out once cooled but doing this will release steam prevent the center from sinking as they cool.
- Allow to cool completely before frosting with the Brown Sugar Italian Meringue Buttercream and store in an airtight container for up to 4 days
Don’t be shy!Tag me on IG at @thestushkitchen & show off your cooking skills! I can’t wait to see what you cook up!
