No offense to buttercream, but sometimes you just want a different type of frosting. Enter browned butter frosting, a cousin of buttercream that is absolutely delicious, and quite easy to make.
Browned butter frosting starts to harden quickly after it’s made, so in truth it’s better suited for a cake or bars, where you can pour it on, spread it out, and allow it to set. Still, it made an excellent pair with my brown sugar cupcakes, creating a buttery, almost caramel-like flavor. Both the frosting and cupcakes are very easy to make; they would also be delicious sprinkled with some toasted pecans.
For the cupcakes
- 1 2/3 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons butter, melted
- 1 cup light brown sugar
- 1 egg, at room temperature
- 1/4 cup sour cream
- 3/4 cup milk
- 1 tablespoon vanilla extract
For the frosting
- 1/3 cup butter
- 3 cups powdered sugar
- 2 1/2 tablespoons milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line two cupcake tins with paper liners; this recipe made 22 cupcakes for me.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, combine brown sugar and melted butter, whisking until no lumps remain. Whisk in egg, sour cream, milk, and vanilla until smooth. Slowly whisk in flour mixture until batter is completely smooth; it will be fairly thick.
Using a two-inch cookie scoop, drop scoops of batter into prepared cupcake pans, filling about half-full.
Bake for 15-20 minutes, until a cake tester comes out clean. Remove from oven and remove from pans immediately; cool completely before frosting.
To make the frosting, melt butter in a small saucepan until light golden brown; this will take a few minutes, and you’ll want to swish the butter in the pan every so often, then use a whisk to get the browning bits off of the sides and bottom. Remove from heat.
In a mixing bowl, combine powdered sugar, 2 tablespoons milk, vanilla, and browned butter. Beat on medium speed for 1-2 minutes, then check your consistency; if necessary, add more milk, about 1/2 teaspoon at a time, to reach a spreadable consistency.
Working quickly, frost your cupcakes using a small offset spatula. Store in an airtight container at room temperature for 2-3 days.