Tag Archives: Cupcakes

Browned Butter Vanilla Cream Cupcakes

Browned Butter Vanilla Cream CupcakesI love the flavor browned butter brings to these cupcakes. Browned butter is something that has such an earthy delicious smell that reminds me of my mother making ghee. The browned butter adds a caramel-esque flavor to these cupcakes that is undeniably delicious.

Browned Butter Vanilla Cream Cupcake Ingredients
1/2 cup and 3 tablespoons unsalted butter
1 1/2 cups cake flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/3 teaspoon salt
2 large eggs
3/4 cup sugar
1/4 cup light brown sugar
1 tablespoon vanilla
1/2 cup milk (whole works best but feel free to use whatever you have on hand)

Browned Butter Cream Cheese Frosting Ingredients
1/4 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar

Browned Butter Vanilla Cream Cupcake Directions
In a heavy-bottomed pot, melt the butter on medium heat and continue to cook the butter until it begins to brown. Be very careful because it will burn very quickly. This should take 10-15 minutes and stir occasionally. Once the bubbles cease to form, the color will change and at this point, you can remove the butter from the heat and allow to cool to room temperature. Set aside 3 tablespoons of the butter mixture for the frosting.

In a small bowl, whisk together the dry ingredients (cake flour, baking soda, baking powder and salt.)

In a medium bowl, using a hand held mixer, beat the eggs until they have doubled in size and are light in color. Slowly, add the sugar into the egg mixture and beat.

Incorporate the browned butter and vanilla into the egg mixture and beat.

Alternate between adding the dry mixture and milk into th egg mixture. Start and end with the milk.

Fill the cupcake liners 3/4 of the way to ensure you are leaving room for the batter to rise.

Bake at 350 degrees F for 20-24 minutes. An indicator that the cupcakes are done is a toothpick that comes out of the center clean or the center bounces back when you lightly touch it.
Browned Butter Cream Cheese Frosting Directions
Mix together the browned butter, butter and cream cheese until it is light and fluffy.

Blend in the powdered sugar.

Top each cupcake with a generous amount of frosting and serve.


Cookies and Cream Cupcakes

Cookies and Cream CupcakesThis recipe yields 3 dozen cupcakes.

Cupcake Ingredients
1/2 cup hot water
1/4 cup whole milk, warmed up
3/4 cup unsweetened Dutch-process cocoa powder
1 cup sour cream, room temperature
1 1/2 tablespoon vanilla extract
3 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups unsalted butter
2 cups sugar
1/4 cup brown sugar
5 large eggs, room temperature

Frosting Ingredients
8 cups confectioners’ sugar
1 pound or 4 sticks of unsalted butter, at room temperature
1/2 cup whole milk
1 tablespoon vanilla extract

Cupcake Directions
Preheat your oven to 350 degrees F and line your muffin tins with paper liners.

Whisk together the cocoa powder, milk and hot water until smooth. Add in the sour cream and vanilla, mix together and set aside.

In another bowl, whisk together the dry ingredients (flour, baking soda, baking powder and salt.)

In a thick bottomed saucepan, melt together the sugars and butter on low heat. Stir continuously to keep the sugar from burning. Remove the saucepan from the heat and transfer to a bowl and beat with an electric mixer to cool and increase the volume of the mixture. Slowly, add one egg at a tie to ensure the eggs do not get cooked.

Alternate adding the dry ingredients and the wet ingredients to the butter mixture. Make sure you beat all of the ingredients in before adding the next set and scrape the sides of the bowl and beat for a minute in-between.

Scoop the batter into the lined cups leaving 1/4 room at the top for the cupcakes to rise. Bake for 20-25 minutes and rotate the tins halfway through the baking process to ensure the cook evenly.

Allow the cupcakes to cook on wire racks for 10-15 minutes before removing the cupcakes from the tins.

Frosting Directions
In the bowl of mixer with the paddle attachment, beat together the confectioner’s sugar and butter until they are blended together, fluffy and light in color.

Lower the speed and add the milk and vanilla extract. Continue to beat on low then work up to the high speed and beat for 5-8 minutes until fluffy. Do not over-beat.

Spread the frosting on each cupcake after the cupcakes have fully cooled.

Topping Options
1 package Oreo Cookies
Set aside 36 cookies to place on top, crumble the remaining and sprinkle on the cupcakes.

Chocolate Goodness
36 chocolate wafers
Chocolate sprinkles
Place a wafer on each cupcake and add sprinkles.

Chocolate Overload
36 Large Chocolate Discs
Mini chocolate chips
Place a chocolate disc on each cupcake and add the chocolate chips on top.

Chocolate Dusting
Dust each cupcake with cocoa powder.

Spiced Pear Cupcake with Cinnamon Honey Buttercream

My friends over at Sticky Fingers Sweets and Treats provided this recipe and I am in love!
Yield 2 dozen cupcakes
Cupcake Ingredients
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp salt
1/2 cup (1 stick) unsalted butter softened
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups (3 large ripe pears), finely diced
Cupcake Directions
Preheat the oven to 350 degrees F.  Line two muffin tins with paper liners.
Whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt and set aside.
 Beat butter and sugar together on medium speed until pale and fluffy (should be about 5 minutes)  then add in eggs and vanilla, beat until combined.
Reduce the mixer speed to low and add in the pears.  Don’t panic if the batter looks broken!  Add the dry mixture until it is almost all combined then turn off mixer and finish mixing by hand. Be sure to scrape the bottom and sides of the bowl.Spiced Pear Cupcake with Cinnamon Honey Buttercream
Fill your cups about 2/3 full (the tops of the cupcakes will be flat and if overfilled they don’t look as nice.)  Bake for 25-30 minutes or until tops are golden brown and they spring back when lightly touched.  Allow the cupcakes to cool in pan for 5 minutes then remove to wire rack to finish cooling.
Frosting Ingredients
2 sticks of butter
3/4 cup of honey
teaspoon of cinnamon
6 cups powdered sugar
Frosting Directions
Whip e butter until soft and translucent and add the honey.
Beat in the powdered sugar and cinnamon until its stiff but not solid.
Spoon the icing into a piping bag and pipe onto your cooled cupcakes.