Brown Butter Salted Caramel Cupcakes
Rich, nutty brown butter cupcakes topped with a silky brown butter caramel cream cheese frosting and a drizzle of homemade salted caramel sauce. Perfectly sweet, slightly salty, and irresistibly decadent.
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Servings: 18 cupcakes
Ingredients
Brown Butter (for cupcakes + frosting)
- 1 ½ cups 340 g unsalted butter – browned (you’ll use ¾ cup for the cupcakes and ¾ cup for the frosting)
Brown Butter Cupcakes
- 2 cups 250 g all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups 300 g granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup 120 g full-fat Greek yogurt, room temperature
- ¾ cup 180 ml whole milk, room temperature
Salted Caramel Sauce
- ½ cup 113 g salted butter, cubed
- 1 cup 200 g packed brown sugar
- ¼ cup 59 g whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher or sea salt
Brown Butter Caramel Cream Cheese Frosting
- 8 oz 226 g cream cheese, softened
- ¾ cup cooled brown butter from above
- 2 teaspoons vanilla extract
- ¼ cup salted caramel homemade or store-bought, cooled
- 4 cups 480 g powdered sugar, sifted
Instructions
Brown the Butter
- Melt the butter: Place 1 ½ cups (3 sticks) unsalted butter in a light-colored saucepan over medium heat.
- Cook & stir: Once melted, the butter will foam. Stir frequently as the foam subsides and brown bits form on the bottom.
- Watch the color: Continue cooking 5–8 minutes until the butter turns a deep golden brown and smells nutty.
- Cool: Immediately pour into a heatproof bowl to stop cooking. Let cool to room temperature. Measure ¾ cup for the cupcake batter and reserve ¾ cup for the frosting.
Make the Cupcakes
- Prep: Preheat oven to 350°F (177°C). Line 18–20 muffin cups with paper liners.
- Dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Wet ingredients: In a large bowl, whisk together ¾ cup cooled brown butter, granulated sugar, eggs, vanilla, and Greek yogurt until smooth.
- Combine: Add half the dry ingredients to the wet mixture and mix until just combined. Pour in half the milk, mix gently, then add the remaining dry ingredients followed by the remaining milk. Mix only until the batter is smooth—do not overmix.
- Bake: Divide batter evenly among cupcake liners, filling each about ⅔ full. Bake 22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Make the Salted Caramel Sauce (if making)
- In a medium saucepan, melt the butter over medium heat.
- Stir in brown sugar and milk. Bring to a gentle boil and cook for 3 minutes, stirring constantly.
- Remove from heat and stir in vanilla and salt. Let cool to room temperature before using.
Make the Frosting
- In a large bowl, beat cream cheese until smooth.
- Add ¾ cup cooled brown butter, vanilla extract, and salted caramel. Beat until creamy.
- Gradually add powdered sugar, 1 cup at a time, beating until fluffy and spreadable. Chill briefly if the frosting is too soft.
Assemble
- Pipe or spread frosting onto cooled cupcakes.
- Drizzle with salted caramel sauce and sprinkle with a pinch of flaky sea salt if desired.
Notes
Storage
At room temperature: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Refrigerated: Frosted cupcakes should be stored in an airtight container in the refrigerator for up to 4–5 days. Bring to room temperature before serving for the best flavor and texture. Freezing cupcakes: Unfrosted cupcakes freeze well. Wrap each tightly in plastic wrap, place in a freezer-safe bag or container, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting. Freezing frosting: Brown butter caramel cream cheese frosting can also be frozen for up to 1 month. Thaw in the refrigerator overnight, then re-whip before using. Salted caramel sauce: Store in an airtight jar in the refrigerator for up to 2 weeks. Warm gently in the microwave or on the stovetop before drizzling.Nutrition
Serving: 1cupcake | Calories: 430kcal | Carbohydrates: 58g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 263mg | Potassium: 75mg | Fiber: 0.4g | Sugar: 46g | Vitamin A: 686IU | Vitamin C: 0.01mg | Calcium: 71mg | Iron: 1mg
Calories: 430kcal
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