A plain vanilla cupcake with a brown butter flavor twist. All I can think of to say is YUM! Sometimes the simple things taste the best. These cupcakes from The Cupcake Project are topped with Lucuma Cream Cheese Frosting but you can top them with whatever your favorite frosting might be.
Brown Butter Cupcakes
- 1/2 cup unsalted butter
- 1 1/2 cups cake flour, not self-rising
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 egg whites
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/4 cup unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- up to 1/2 cup lucuma powder
- Melt butter over medium-heat in a small skillet or heavy-bottomed pot.
- Continue to heat the butter, stirring periodically, until it turns brown (10-15 minutes). The butter will first boil with big bubbles (it’s not done then). Then, the bubbles will get smaller and the whole thing will look more brown (that’s when it’s done).
- Remove butter from heat and cool to room temperature.
- In a small mixing bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In medium-sized bowl, whip egg whites until light and frothy.
- Slowly mix sugar into the egg whites.
- Mix cooled browned butter and vanilla into the wet mixture.
- Alternately mix dry ingredients and milk into the wet mixture.
- Fill cupcake liners 3/4 full.
- Bake at 350 F for 20 minutes or until cupcakes bounce back when lightly touched.
- Mix butter and cream cheese until light and fluffy.
- Mix in lucuma powder. You may prefer a less pronounced lucuma flavor, so mix powder in small increments and taste periodically.
- Pipe or spread on cooled cupcakes.
- Optionally top with sprinkles.