Brown Butter Cupcakes

Preheat oven to 350 degrees F. Line a cupcake baking pan with 12 cupcake liners.
In a mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream together brown butter, brown sugar, and granulated sugar until combined.
Add in egg, sour cream, and vanilla extract and continue to mix on medium speed until well combined.
In a separate bowl, combine all-purpose flour, baking powder, baking soda, and salt.
Add half of the dry ingredients to the butter mixture and mix on low. Add in the milk and continue to mix. Add the second half of the dry ingredients and mix until just combined.
Portion the cupcake batter into the cupcake liners using a large cookie scoop, filling approximately ⅔ full.
Bake for 20 minutes until the cupcakes are baked through.
Cool the cupcakes in the pan for a few minutes and then transfer to a wire rack to cool completely.

In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
Add in the powdered sugar and mix on the lowest speed until it is fully incorporated. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
Add in the salted caramel sauce, vanilla extract, and salt and mix to combine.
Turn the speed on the mixer to medium-high and whip for an 3 minutes until the buttercream is light and fluffy.

Use a piping bag and Wilton 1M tip to swirl the salted caramel buttercream onto the cupcakes.
If desired, drizzle on additional salted caramel sauce.

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. To serve, bring the cupcakes to room temperature.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.