45 min
Mini Brown Butter Funfetti Cupcakes with Brown Sugar Buttercream
Recipe GLPRc7ceeed98e47fa
Delicate mini cupcakes infused with nutty brown butter and colorful sprinkles, topped with a rich brown sugar buttercream. These charming treats are perfect for celebrations and can be enjoyed on their own or stacked in decorative push pops for gift-giving. Light, tender crumb with a smooth, creamy frosting makes these a showstopper dessert.
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Ingredients
1 cup (2 sticks) unsalted butter, softened
¾ cup plus 2 tablespoons cake flour
½ cup plus 2 tablespoons all-purpose flour
¾ cup plus 2 tablespoons granulated sugar
1¼ teaspoons baking powder
½ teaspoon salt
2 eggs
½ cup milk
1 teaspoon vanilla extract
¼ cup rainbow-colored sprinkles, plus more for topping
2½ to 3 cups powdered sugar (for frosting)
Directions
In a small saucepan over medium heat, melt the 1 cup butter. Continue cooking and stirring constantly for 10-12 minutes until the milk solids turn golden brown and the butter has a rich, caramel-like aroma.
Pour the browned butter into a small bowl or measuring cup, being careful to include all the flavorful brown bits. Cover and refrigerate for at least 4 hours until the butter has solidified and hardened completely.
Remove the chilled brown butter from the refrigerator and let it come to room temperature (about 30 minutes). Once softened, cut the butter into small cubes.
Preheat your oven to 350°F. Lightly spray two 24-cup mini muffin tins with baking spray and set aside.
In a large mixing bowl, whisk together the cake flour, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. Add the cubed brown butter to the dry ingredients and stir for 1-2 minutes until the mixture resembles coarse breadcrumbs.
Pour in the eggs, milk, and vanilla extract. Stir until just barely combined. Using an electric mixer on medium speed, beat the batter for 2 minutes, scraping the bowl occasionally, until the mixture becomes light and smooth. Gently fold in the rainbow sprinkles.
Divide the batter evenly among the mini muffin cups, filling each about three-quarters full. Bake for 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the muffin tins for 10 minutes, then carefully remove and transfer them to a wire cooling rack. Let them cool completely to room temperature before frosting.
To prepare the frosting: In a stand mixer (or in a large bowl with an electric hand mixer), cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and stir until fully incorporated. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until you reach a stiff but spreadable frosting consistency.
Transfer the frosting into a piping bag fitted with a decorative tip. Pipe a generous swirl of frosting onto the top of each fully cooled cupcake.
Sprinkle additional rainbow sprinkles over the frosted cupcakes for extra color and festive appeal. If desired, you may stack two mini cupcakes together and gently place them inside clear push pops for an elegant presentation.
