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–+ servings
Ainseanlea Bonds

Browned Butter Vanilla Cupcakes with Brown Sugar Buttercream

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Rich and deep nutty flavor from browned butter plays perfectly with the sweet, fragrant essence of vanilla to create one heavenly bite
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 26 minutes
Servings: 28 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method

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 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon xanthan gum
  • 2 TBSP vanilla
  • ¼ teaspoon almond extract
  • 1 batch Italian Meringue Buttercream swap granulated sugar out for an equal amount of dark brown sugar

Method
 

  1. Preheat oven to 345℉ .
  2. 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.
  3. Add browned butter to dry ingredients and allow to mix on low speed until mixture resembles coarse sand.
  4. To a separate, smaller bowl, combine 4 ounces of the buttermilk and all of the canola oil. Give a quick stir to combine.
  5. 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.
  6. Scrape down the sides of your mixing bowl to ensure even mixing for the last step!
  7. 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
  8. Insert cupcake liners into cupcake baking trays and using a spoon or cookie scoop, fill each cupcake about ⅔ full with batter.
  9. 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.
  10. Allow to cool completely before frosting with the Brown Sugar Italian Meringue Buttercream and store in an airtight container for up to 4 days

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