Butter Cup Cake
This butter cup cake has a rich, nutty flavor from browned butter, balanced by a gentle sweetness and soft, moist texture. Serve it warm, dusted with powdered sugar, or topped with fresh fruit or a light frosting.Using room temperature ingredients ensures even mixing and a tender crumb. Health benefits include protein from eggs and calcium from milk.
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Muffin tin
- Cupcake liners
- Cooling rack
Ingredients
- 2 large eggs at room temperature
- ½ cup unsalted butter browned and cooled until solid
- ¼ teaspoon kosher salt
- ⅓ cup packed brown sugar
- ⅔ cup granulated sugar
- ¼ cup sour cream at room temperature
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups all-purpose flour
- ½ cup milk at room temperature
- 1 ½ teaspoons pure vanilla extract
Instructions
- Start by getting everything ready. Heat your oven to 175°C and line a cupcake pan with paper liners. Set it aside so it’s ready to go.
- In a mixing bowl, beat the cooled browned butter with both the brown sugar and granulated sugar. Keep mixing until the texture looks smooth and creamy.
- Add the eggs next, one at a time, mixing well after each one. Then stir in the sour cream and vanilla until everything is fully blended.
- In another bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add this dry mixture to the batter in two additions, alternating with the milk. Mix gently and stop as soon as everything comes together don’t over mix.
- Spoon the batter evenly into the cupcake liners. Bake for about 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool on a rack before serving.
Notes
Note: Make sure the browned butter is cooled and solid before using; warm butter can affect the cupcake texture. These cupcakes pair well with vanilla buttercream, cream cheese frosting, or even a light dusting of powdered sugar.