These vanilla cupcakes are anything but ordinary. By combining rich browned butter with real vanilla bean and using the reverse creaming method, you get incredibly soft, tender, and flavorful cupcakes topped with a nutty vanilla brown butter frosting.
Why These Vanilla Cupcakes Stand Out
Ever had a vanilla cupcake that felt… just okay? This recipe transforms a simple vanilla cupcake into a luxurious treat by emphasizing technique and premium ingredients. With the depth of brown butter, the elegance of vanilla bean, and a super tender crumb thanks to reverse creaming, these cupcakes are designed to impress.
Ingredients You’ll Need
Vanilla Bean Brown Butter:
- 339g (3 sticks) unsalted butter, cold is fine
- 1 vanilla bean, split and scraped
Cupcake Batter:
- 220g cake flour (1 1/2 cups + 2 tbsp)
- 200g granulated sugar (1 cup)
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract
- 90g reserved browned butter (from above)
- 1 tbsp canola or other flavorless oil
- 3 large eggs
- 160g buttermilk or kefir (2/3 cup)
Brown Butter Buttercream:
- Remaining browned butter (approx. 200g)
- 113g cream cheese (or 60g sour cream as a sub)
- 2 tsp vanilla extract
- 1/2 tsp salt
- 360g powdered sugar (preferably made with tapioca)
How to Brown Butter with Vanilla Bean
- In a pan over medium-low heat, melt the butter with the split and scraped vanilla bean.
- Stir frequently until butter foams and brown bits appear.
- Remove from heat immediately and transfer to a heatproof bowl. Remove the vanilla pod.
- Chill until firm but not fully solid—about an hour.
- Measure out 90g for the cupcakes. Reserve the rest for the buttercream.
Making the Cupcake Batter
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
- In a stand mixer, combine cake flour, sugar, baking powder, and salt.
- Add the cooled brown butter and mix on low until the mixture resembles sand (about 3–6 minutes).
- Add eggs one at a time, beating well and scraping the bowl between each addition.
- Add vanilla, oil, and buttermilk. Mix until smooth and scrape the bowl thoroughly.
- Divide batter evenly between cupcake liners (they will be mostly full).
- Bake for 20 minutes or until cupcakes spring back when gently pressed.
- Cool completely on a wire rack.
Making the Frosting
- In a mixing bowl, combine cream cheese and remaining brown butter. Mix until smooth.
- Add vanilla and salt.
- Sift in powdered sugar and beat until creamy. Adjust consistency with a splash of milk if needed.
- If too soft, chill in the fridge for 15–20 minutes.
Final Touch
Once cupcakes are cooled, generously frost with the brown butter buttercream. Enjoy the deep vanilla flavor, delicate crumb, and nutty richness in every bite. This might just become your go-to vanilla cupcake recipe.