Browned Butter Cupcakes with Chocolate Buttercream Frosting

These are hands-down THE BEST cupcakes I've ever made. The browned butter really makes a difference. These are the first cupcakes I've made that tasted like they came from a bakery instead of my kitchen. Highly, highly recommend this recipe.

(I over-filled...)

Browned Butter Cupcakes with Chocolate Buttercream Frosting

Adapted from Divine Baking


1 cup butter (2 sticks)
2 1/2 cups AP flour
2 1/4 tsp baking powder
1/4 tsp salt
2 cups sugar
4 eggs, room temp
1 cup milk, warmed in the microwave for 20 seconds
1 tsp vanilla


In a large pot, melt the butter on medium-low heat. It will melt, then foam, then turn clear golden & finally start to turn brown & smell nutty. Stir frequently, scraping up any bits from the bottom as you do. As soon as the butter takes on a nutty color, remove from heat & allow to cool to room temp.

Preheat oven to 350F & prepare 2 cupcake tins with liners.

Combine the flour, baking powder & salt in a medium bowl & set aside.

Beat sugar & eggs in a stand mixer until thickened, about one minute. Add milk, vanilla & browned butter, beating until just combined.

Add half of the dry ingredients & beat until combined. Repeat with second half.

Pour the batter into the lined cupcake tins & bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Cool tins for 2-3 minutes before carefully removing the cupcakes. Allow to cool on a rack completely before frosting.

Chocolate Buttercream


5 oz Bakers Semi-Sweet Baking Chocolate
1/2 cup butter, room temp (1 stick)
2 cups powdered sugar
2 tbsp baking cocoa
4-8 tsp milk


Melt chocolate & allow to cool to room temp. Transfer cooled chocolate to a large bowl. With an electric hand mixer, beat in the butter until creamy, about one minute. Sift in half of the powdered sugar & all of the baking cocoa, then beat until thickened & mostly combined, adding 2 tbsp of milk to loosen. Add remaining sugar & beat until combined, adding up to 6 tbsp more of milk until desired frosting consistency is reached. Slowly beat in milk 1 tbsp at a time until you reach desired consistency.

Frost & serve!

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