Brown Butter Mini Cupcakes

Instructions

1. 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. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Whisk until well combined.

3. 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. 4

   Add the eggs one at a time, beating well after each addition.

   Tip: Beat until smooth.

5. 5

   Add the milk and vanilla extract, and mix until just combined.

   Tip: Don't overmix.

6. 6

   Gradually add the dry ingredients to the wet ingredients, beating until just combined.

   Tip: Don't overmix.

7. 7

   If using nuts, fold them into the batter.

   Tip: Optional.

8. 8

   Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

   Tip: Divide the batter evenly.

9. 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. 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.