Mini Vanilla Cupcakes with Brown Butter Frosting

Mini vanila cupcakes on a fluted plate, with birthday candles and colorful sprinkles.

Mini Vanilla Cupcakes with Brown Butter Frosting

These Mini Vanilla Cupcakes are ultra fluffy and flavorful! They're topped with a silky brown butter cream cheese frosting and colorful sprinkles. Make these mini treats for a birthday party or any celebration!

Course Dessert

Cuisine Dessert

Keyword Mini Cupcakes, Mini Desserts

Prep Time 20

Cook Time 9

Servings cupcakes

Calories 155kcal

Author Stephanie Simmons

Ingredients

For the Cupcakes

1/4 cup salted butter, softened at room temperature 4 tbsp or 57 grams
1/3 cup granulated sugar 70 grams
2 and 1/2 tbsp light brown sugar, packed 33 grams
1 large egg, at room temperature
1 and 1/2 tsp vanilla extract or vanilla bean paste - my personal favorite here!
1/4 cup full fat sour cream, at room temperature 60 grams
1/4 cup + 1 tbsp milk, at room temperature 75 mL
3/4 cup + 2 tbsp cake flour, spooned & leveled 106 grams
1/4 + 1/8 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt

For the Frosting

1 cup + 2 tbsp salted butter 2 sticks + 2 tbsp, 254 grams
6 ounces cream cheese, softened at room temperature
4 and 1/2 cups powdered sugar
2 tsp vanilla extract or vanilla bean paste for those little vanilla flecks!
pinch salt

Instructions

Prep: Let your cold ingredients come to room temperature for 30 mins to 1 hour before starting (this will depend on the temp in your home). Preheat oven to 350° F. Line two mini cupcake pans with mini cupcake liners.
Make the Cupcakes: In a small bowl, whisk together the dry ingredients – flour, baking powder, baking soda, and salt. In a medium mixing bowl, cream the softened butter for about 30 seconds on high speed. Add the sugars and beat on high speed for 2 full minutes. The mixture will be fluffy. Scrape the sides of the bowl down throughout, ensuring everything is combined. Add the egg, mixing on medium speed for 45 seconds until combined & fluffy. Add the sour cream and vanilla and mix in on medium low speed until just combined.Slowly pour in the dry ingredients while the mixer runs on low speed. Mix just until the last streaks of flour are disappearing into the batter, then turn off the mixer and use a spatula to make sure everything is folded in. Finally, slowly pour in the milk while the mixer runs on low speed. Mix until just combined – don't over mix!
Bake: Spoon batter into the cupcake liners, filling about 2/3 full. Bake 1 pan at a time or two small pans side by side, for 8-9 minutes, until a toothpick inserted into the center pulls out moist crumbs. Pop the cupcakes out with a butter knife as soon as possible, and let cool completely on a wire rack.
Brown the Butter: Do this while the cupcakes bake. This step is optional and you can skip it if in a rush! In a nonstick pan over medium heat, melt the butter. Continue cooking the butter – stirring lazily. The butter will get foamy, then turn golden, then start to turn brown and develop a nutty/caramely aroma. Once it reaches a deep golden color, remove from the heat and pour into a shallow bowl. Pop in the freezer to cool quickly - 15 to 20 minutes. It can remain in liquid form - it just needs to be room temperature, not hot when using.
Make the Frosting: Cream the browned butter and cream cheese together in a large mixing with an electric mixer - it will smooth out after a minute or two. Ad the powdered sugar, 2 cups at a time, mixing between each addition. Add the vanilla and salt, and mix until just combined. If your frosting is weepy or too soft to pipe, pop the whole bowl in the fridge or freezer for a bit to firm things up. See special tools in blog post for piping tip used.
Serve & Store: Top frosted cupcakes with sprinkles & enjoy immediately! Store leftover cupcakes in an airtight container in the fridge for 2-3 days. Let sit out at room temp for a bit before serving. These are best on the first day.

Nutrition