Browned Butter Cupcakes – a delicious recipe with Butter, Eggs, Milk, Vanilla, Heavy Cream, Powdered Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Brown your butter. In a medium skillet over medium heat, cook butter until it turns dark golden, almost too dark. Remove from the heat and cool.
2
Mix together cake mix, eggs, milk, 1 teaspon vanilla and 1/2 cup browned butter.
3
Scoop batter into paper liners, filling 3/4 full. Bake at 350u00b0F for 12-15 minutes, until lightly golden and cake springs back when lightly touched. Remove from the oven and cool.
4
Meanwhile, mix together remaining browned butter, vanilla extract, cream and powdered sugar. If the frosting is too thick, add 1 to 2 more tablespoons of cream to your desired consistency.
5
Top with browned butter frosting.
6
These cupcakes are so delicious warm, right out of the oven with the frosting melting on top.
901
kcal
Calories
61
g
Fat
80
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Browned Butter, Divided, 1 box (18.25 Oz. Size) Yellow Cake Mix, 3 whole Eggs, 1 cup Milk, and more.
Yes, Browned Butter Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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