Keyword
brown butter, cupcakes, dessert, peanut butter, sweets
Total Time1hour30minutes
Servings12
Ingredients
for the cupcake:
1cuploosely packed brown sugar
1large egg
1tablespoonvanilla extract
3/4cupalmond coconut milkany milk will do
1/2cupunsalted brown buttercooled [Note: you need another 1/2 cup of brown butter for the frosting so brown one cup total]
1 1/2cupsall-purpose flour
1 1/2teaspoonsbaking soda
1/4teaspoonsalt
for the frosting:
1/2cupunsalted brown buttercooled
1/2cuppeanut butter
1/4cupshortening
3 1/2cupspowdered sugar
3-4tablespoonsalmond coconut milkany milk will do
Instructions
for the cupcake:
Preheat oven to 350F. In a medium bowl, combine flour, baking soda, and salt, stirring to mix. Set aside. Line a cupcake tin with liners.
In a large bowl (or the bowl of a stand mixer), whisk brown sugar and egg until smooth. Add in vanilla extract and milk, again mixing until combined. Slowly pour in brown butter, continuing to whisk. Add in the flour-baking soda-salt mixture from step 1, mixing with a large spoon (or paddle attachment) until the batter is smooth.
Using a 1/4 cup measure, add batter to liners. Bake for 16-19 minutes, or until tops are puffy and golden, and don’t jiggle when touched. Let cool completely.
for the frosting:
Combine the brown butter, peanut butter, and shortening with a mixer until smooth.
Add about half of the powdered sugar and mix until smooth and well combined.
Add 2-3 tablespoons of milk to the frosting and mix until well combined.
Add remaining powdered sugar and mix until smooth.
Add additional milk, as needed, to get the right consistency.