You’ve heard about this cupcake recipe before. In this particular post, it really is all about the frosting. The brown butter frosting. My roommates recently told me they didn’t know what brown butter was. I experienced a torrent of emotions including pity, horror and resignation and then resolved to make something brown butter for them as soon as possible. Which wasn’t this. I’ll keep you posted.
I read too many food blogs about how brown butter is the latest food trend/the best, and then I make brown butter things and discover that it is true time and time again. I don’t think brown butter will ever get old for me, but people waxing on about it will, so I’ll sign off soon.
I think these were the best thing I’ve made since that peach cobbler. How’s that for a statement?
Maple Pecan Cupcakes with Brown Butter Frosting
For the cake, I used this recipe.
For the frosting:
1 cup (16 tablespoons) salted butter
3-4 cups powdered sugar
2-4 tablespoons milk
1/2 teaspoon vanilla
Melt 8 tablespoons butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams up, turns golden brown and smells nutty. Remove from the heat, scraping up all the brown bits from the bottom of the pan and let cool until the butter is a soft solid.
Place the remaining stick of soft butter and the solid browned butter in the bowl of a stand mixer fitted with a paddle attachment. Beat for a couple minutes on medium-high speed until completely combined. Reduce speed to low and gradually add 3 cups of powdered sugar.
Add two tablespoons of milk and vanilla, then beat on high speed for three minutes until fluffy. Add more milk or powdered sugar until the frosting is the correct consistency.