We have become obsessed with all things browned butter. So, we hope you excuse us as we will be experimenting with browned butter for our recipes occasionally in the future. We just love the flavor, it’s sort of a nutty, caramelized flavor that is delicious. Now since we tried chocolate chip cookies we thought that we would try cupcakes. These cupcakes are a Brown Butter Almond Cake with Chocolate Buttercream frosting.
That is one of the fun things about doing a baking blog, it gives us a chance to try new things, new flavor combinations, and you also learn a lot too (we will go into that on another post).
Back to the cupcakes. These cupcakes are soft and moist. The flavor combination with the almond and brown butter is delicious. The chocolate buttercream goes great with these cupcakes and of course, we must top it off with some sprinkles. To us, the more sprinkles the better. Let get into making these cupcakes.
How to make Browned Butter
Let’s start by making the brown butter. This step is easy. Take a ¾ cup of butter and place it into a small frying pan on medium-low heat. Pro tip: If you are using stick butter cut it into cubes it will brown evenly.
Stir constantly for about 5 minutes or until the butter starts to turn brown. The aroma will smell a bit like caramel or sort of a nutty aroma. Once the butter is all browned transfer the melted butter into a heat-safe bowl. MAKE SURE TO SCRAPE ALL THE BROWN SPECKLES. This is what will give the butter all that flavor we were talking about.
Let the butter cool to room temperature then place in the fridge to solidify. This should take about an hour to an hour and a half. Once it has solidified take it out of the fridge and allow it to get to room temperature. Before we start on the cake make sure that along with the butter, the eggs and milk are at room temperature.
How to make the Brown Butter Almond Cake
Time to get started on the cake batter for our cupcakes. Start by pre-heating the oven to 350 degrees Fahrenheit. In a medium bowl mix together the flour, baking powder, and salt until combined. Set aside.
With a stand mixer using the paddle attachment, add the browned butter and sugars. Beat on medium until it becomes creamy and fluffy. Reduce speed to low and add each egg one at a time. Make sure each egg is fully incorporated before adding the next egg. Then add in the vanilla extract and almond extract.
Next, we are going to add the flour mixture and the milk into our batter, alternating turns. This may sound confusing, it just means add in a little flour then add a little milk, then add more flour, then more milk. Just keep alternating until they are both fully incorporated into the batter.
In a cupcake lined tray, pour a ¼ cup of batter into each cupcake liner. Place the tray in the oven for 25–30 minutes or until baked. Check with a toothpick if it comes out clean they are done.
Let it sit in the tray for about 15 minutes to cool then transfer them to a cooling rack to cool completely.
How to make the Chocolate Buttercream
While we are waiting for the cupcakes to cool we can start making the chocolate buttercream.
Using an electric mixer and a paddle attachment whip the butter on medium speed until it becomes fluffy.
Reduce speed to low and slowly add cocoa powder. After the cocoa powder is incorporated slowly add the confectioner sugar.
Add vanilla extract and the splash of heavy cream. Mix until it becomes light and fluffy.
Decorating the Cupcakes
Now it’s time for the fun part decorating the cupcakes. How you decorate it is totally up to you. We used a 1M open star piping tip to make the signature swirls you see on bakery cupcakes and added some rainbow sprinkles on top. Remember you can never have enough sprinkles. There are so many options to do when decorating cupcakes. You can use chocolate sprinkles (which we were going to do, but really loved the way the rainbow sprinkles made it look), you can use a round piping tip or even just a spatula it is up to you.
And there you have it Brown Butter Almond Cupcakes with Chocolate Buttercream. These cupcakes are perfect for a birthday party, office party, or just to have for yourself. We will be sharing more cupcake recipes in the future, so we hope you stick around for that. For now, we hope you enjoy these cupcakes!
Brown Butter Almond Cupcakes with Chocolate Buttercream
- 3/4 Cup Butter Cut into cubes for a more even browning
Browned Butter Almond Cupcakes
- 3/4 Cup Browned butter Room temperature and solid
- 2 1/4 Cups All-Purpose Flour
- 2 Tsp Baking Powder
- 3/4 Tsp Salt
- 1 Cup Sugar
- 1/2 Cup Light Brown Sugar
- 3 Eggs Room temperature
- 1 1/2 Tsp Vanilla Extract
- 1 1/2 Tsp Almond Extract
- 1 Cup Whole Milk Room temperature
Chocolate Buttercream Frosting
- 3 Cups Confectioner's Sugar
- 1 1/2 Cups Butter Room Temperature
- 1/2 Cup Cocoa Powder
- 1/4 Tsp Salt
- 1 1/2 Tsp Vanilla Extract
- Splash Heavy Whipping Cream
- Add butter to a small frying pan on medium-low heat. Constantly stir until it starts to turn brown and has a caramel/nutty aroma. Be sure to keep an eye on it as it will burn.
- Transfer melted butter into a heat-proof container. Make sure to scrape all the brown bits. This is what gives the butter its flavor.
- Allow the butter to come to room temperature. Then place in the refrigerator and allow the butter to solidify.
- Preheat oven to 350 Fahrenheit. Line cupcake tray with cupcake liners.
- In a medium bowl add flour, salt, and baking powder. Whisk until combined and set aside.
- Using an electric mixer with a paddle attachment, cream the room temperature browned butter and sugars on medium speed until it becomes fluffy.
- Reduce speed to low and in eggs one at a time. Make sure each egg is incorporated before adding in the other egg. Then mix in the vanilla and almond extracts.
- Begin adding flour mixture and milk to the batter. Alternating flour mixture and milk until all combined.
- Grab a cupcake tray, scoop 1/4 cup of batter into each cupcake liner.
- Bake 25-30 minutes or until the toothpick comes out clean.
- Let cupcakes cool in the tray for 15 minutes. Transfer to a wired cooling tack to completely cool.
- Using an electric mixer and the paddle attachment cream butter on medium speed until it becomes fluffy. Mix in salt.
- Reduce speed to low and slowly mix in cocoa powder.
- Slowly begin adding confectioner sugar 1/2 cup at a time.
- Add vanilla extract and a splash of heavy cream.
- Mix until all ingredients are combined and it has become fluffy.
- Prep a piping bag with a 1M piping tip.
- Scoop buttercream frosting into the piping bag and swirl frosting on top of the cupcakes. Top with some sprinkles.
We hope you all enjoy it! If you make these Brown Butter Almond Cupcakes be sure to tag us on Instagram @wonderandcharm or use the hashtag #wonderandcharm. We would love to see your photos.
If you like this recipe be sure to check out our Brown Butter Sea Salt Chocolate Chip Cookies recipe.