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brown butter cupcakes with peanut butter frosting

Course Dessert
Cuisine American
Keyword brown butter, cupcakes, dessert, peanut butter, sweets
Total Time 1 hour 30 minutes
Servings 12

Ingredients

for the cupcake:

  • 1 cup loosely packed brown sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 3/4 cup almond coconut milk any milk will do
  • 1/2 cup unsalted brown butter cooled [Note: you need another 1/2 cup of brown butter for the frosting so brown one cup total]
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt

for the frosting:

  • 1/2 cup unsalted brown butter cooled
  • 1/2 cup peanut butter
  • 1/4 cup shortening
  • 3 1/2 cups powdered sugar
  • 3-4 tablespoons almond coconut milk any milk will do

Instructions

for the cupcake:

  1. 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.
  2. 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.
  3. 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:

  1. Combine the brown butter, peanut butter, and shortening with a mixer until smooth.
  2. Add about half of the powdered sugar and mix until smooth and well combined.
  3. Add 2-3 tablespoons of milk to the frosting and mix until well combined.
  4. Add remaining powdered sugar and mix until smooth.
  5. Add additional milk, as needed, to get the right consistency.
  6. Pipe the frosting onto the top of each cupcake.