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The Boat Shed Kitchen

Vanilla Brown Butter Cupcakes

Vanilla brown butter cupcakes are made with fragrant browned butter, real vanilla bean, and tender cake flour for a rich, bakery-style cupcake. Topped with a silky brown butter frosting, they’re perfect for birthdays, holidays, or anytime you crave something sweet and special.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling + Frosting 40 minutes
Total Time 1 hour 30 minutes
Servings: 12 cupcakes
Calories: 410
Ingredients Method Notes

Ingredients
  

For the cupcakes:
  • 3 sticks 339g unsalted butter (cold is fine)
  • 1 vanilla bean split
  • 220 g 1½ cups + 2 tbsp cake flour
  • 200 g 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 90 g browned butter from above
  • 1 tbsp canola oil or any flavorless oil
  • 3 large eggs
  • 160 g ⅔ cup buttermilk or kefir
For the frosting:
  • Remaining brown butter ~200g
  • 113 g cream cheese or 60g sour cream
  • 2 tsp vanilla extract
  • ½ tsp fine sea salt
  • 360 g 3 cups powdered sugar
  • Milk as needed for consistency

Method
 

  1. Brown the butter: Melt butter with vanilla bean and seeds over medium-low heat until golden brown bits form.
  2. Strain, discard pod, and chill until firm.
  3. Make frosting: Beat brown butter with cream cheese or sour cream.
  4. Add vanilla, salt, and powdered sugar.
  5. Mix until smooth. Add milk if needed.
  6. Make cupcake batter: Preheat oven to 350°F.
  7. See full steps with tips & photos → https://theboatshedcafe.com/vanilla-brown-butter-cupcakes/

Notes

• Make sure the browned butter is fully chilled before using in batter or frosting.
• If you don’t have vanilla bean, use 1 tbsp vanilla paste or 2 tsp vanilla extract.
• For a gluten-free version, use a 1:1 gluten-free baking flour blend.