Brown Butter Mini Cupcakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These adorable little brown butter cupcakes have become my go to treat whenever I'm craving something sweet but don't want to spend all afternoon baking. The beauty of making mini cupcakes is that they're ready in under an hour from start to finish, which is perfect for busy weeknights or unexpected guests. I love using brown butter because it adds such a rich, nutty depth that makes these taste far fancier than they actually are. The dark chocolate chips provide not just indulgence but also antioxidants, so you can feel a tiny bit virtuous about enjoying them. With just basic pantry staples and minimal prep work, you'll have a batch of elegant little bites that look like they came from a bakery.
Ella x
Ingredients
- 250all-purpose flour
- 150 ggranulated sugar
- 120 gunsalted butter(browned)
- 2 egglarge eggs
- 120 mlwhole milk
- 2 gbaking powder
- ½ gsalt
- 1 mLvanilla extract
- 50 goptional: chopped nuts
- 100 gdark chocolate chips
- 20 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a 12-cup mini muffin tin with paper liners.
Tip: Use liners to ensure easy removal.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Whisk until well combined.
- 3
In a large bowl, using an electric mixer, beat the butter until it starts to brown.
Tip: Brown butter for 2-3 minutes, or until it has a nutty aroma.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Beat until smooth.
- 5
Add the milk and vanilla extract, and mix until just combined.
Tip: Don't overmix.
- 6
Gradually add the dry ingredients to the wet ingredients, beating until just combined.
Tip: Don't overmix.
- 7
If using nuts, fold them into the batter.
Tip: Optional.
- 8
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Tip: Divide the batter evenly.
- 9
Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Tip: Check the cupcakes after 12 minutes.
- 10
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Tip: Cool completely before frosting.
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