Brown Butter Cupcakes

I recommend making the brown butter for the cupcakes and buttercream ahead of time (at least 2 hours or the day before). I also recommend browning the butter for the cupcakes and buttercream separately to ensure that you have the correct amounts for the recipe.
To make the brown butter, add the butter to a small saucepan and place over medium-low heat. Cook, stirring frequently, until the butter is melted. Continue to cook the butter, stirring regularly, until the butter starts to foam. At this point, the milk solids in the butter will start to turn a golden brown color. Stir the butter constantly so the milk solids do not burn. Once your achieve a golden brown color (which will happen quickly), remove the saucepan from the heat and pour the brown butter into a heat-safe bowl immediately.
Cool the melted brown butter to room temperature, then, cover and chill the butter in the refrigerator until it solidifies. Bring the brown butter to room temperature before making the cupcakes and buttercream frosting.

Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, softened brown butter, and vegetable oil until smooth and creamy. Add in the egg, sour cream, and vanilla extract and mix until well combined.
Add half of the flour mixture and mix on low speed until mostly combined. Add in the milk and continue to mix until incorporated. Add the remaining flour mixture and mix until the batter is well combined and smooth.
Portion the cupcake batter into the cupcake liners using a large cookie scoop about 3/4 full. Bake the cupcakes for 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature brown butter and unsalted butter for 5 minutes until light, pale, and creamy.
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Then add the remaining half and continue to mix on low speed. Add the vanilla extract and salt and mix to combine. Drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well combined.
Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. To smooth out the buttercream, mix the frosting on low speed for several minutes.

Fill a piping bag fitted with a Wilton 1M piping tip with the brown butter buttercream frosting. Pipe a generous swirl of frosting onto the cooled cupcakes. Use a piping bag to drizzle salted caramel sauce onto the cupcakes.

Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.

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

**Recipe updated August 2024**