Brown Butter Vanilla Cupcakes with Chocolate Frosting
Total Time
55 minutes
Prep Time
40 minutes
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 cupcakes
- 1 1/4 cups all-purpose flour *see notes for GF option
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup + 2 tbsp unsalted butter, browned to make 1/2 cup
- 2 tbsp vegetable or canola oil
- 1/2 cup milk
- 1 cup unsalted butter, room temp
- 1/3 cup Creamy SunButter
- 2 cups powdered sugar
- 1/2 cup dutch processed cocoa powder
- 1 tsp vanilla extract
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Preparation
Chef’s notes
GLUTEN FREE – I haven’t tested it, but I believe this cake would work well with gluten free flour. Sub the flour with a good quality gluten free baking flour – one with xanthan gum. Also, make sure to spoon the flour into the measuring cup and level it off with a flat edge. Don’t scoop directly into the flour, otherwise this will pack it into the cup and leave you with way too much flour – thus a dry cake.