The Pioneer Woman Tasty Kitchen
Profile Photo

Boozy Brown Butter Cupcakes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

24
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A dense moist cupcake made with yummy brown butter, bourbon and a surprise cinnamon chip topping under smooth creamy Pumpkin Swiss Meringue Buttercream. See my TastyKitchen recipe box for my buttercream recipe.

A definite indulgent treat for fall.

Ingredients

  • 1 cup Unsalted Butter
  • 2-½ cups All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • ½ cups Whole Milk, Room Temperature
  • ¾ cups Sour Cream ( Full Fat), Room Temperature
  • 4 whole Large Eggs, Room Temperature
  • 2 cups Granulated Sugar
  • 2 Tablespoons Good Quality Bourbon Such As Makers Mark
  • 1 Tablespoon Vanilla Extract
  • 1 bag Cinnamon Chips, 10 Ounce Bag

Preparation

1. First you’ll need to brown the butter and allow it to cool. To brown the butter, place sticks of butter in a deep saucepan over medium heat. Stir frequently, until melted and starting to foam. Watch for brown specks to start to form on bottom of pan and the melted butter has darkened slightly and has a nutty aroma. Remove from heat, transfer butter to a bowl and cool to room temperature. This all takes about 35 minutes.

2. Preheat oven to 350 F and prepare two 12-count cupcake pans with paper or foil liners.

3. In a small bowl sift together the flour, baking powder and salt, set aside.

4. Combine the milk and sour cream in a cup and mix well. Set aside.

5. In the bowl of a stand mixer, mix the eggs and sugar together on medium speed until thickened and lighter in color. Add in the cooled brown butter, bourbon and vanilla and mix well.

6. Alternate adding the flour mixture and milk/sour cream mixture into the stand mixer bowl, starting and ending with the flour mixture. Mix over low speed until just combined. Don’t over mix.

7. Fill cupcake liners ¾ of the way full. Bake for 16-18 minutes, depending on oven temp (mine runs hot so they’re done at 16 minutes). Check for doneness by lightly pressing the top of one and see if it bounces back. Cool 5 minutes in pan

8. Pour the cinnamon chips in a bowl. Dip the tops of each cupcake in the chips, pressing lightly. Then let them cool completely on a wire cooling rack.

9. Once cooled, frost with the pumpkin buttercream (recipe in my recipe box). These are best eaten at room temperature. These will keep up to a week, stored in the refrigerator. Let them sit out at room temperature for 30 minutes before eating. They are even better the second day! Enjoy!

Adapted from Whisk Kid and Anne Burrell.

One Comment

You must be logged in to post a comment.

Profile photo of Laura Clay

Laura Clay on 10.5.2012

Can’t wait to try them!

No Reviews

You must be logged in to post a review.

Related Recipes

Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


No-Bake Peanut Butter Cups
Profile Photo by AD Kitchen in Desserts
A perfect dessert for all peanut butter fans! No-Bake Peanut Butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Vegan Funfetti Cupcakes with Vanilla Buttercream Frosting
Profile Photo by Green Eatalia in Desserts
You can now have your (vegan) cake and eat it too!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Lemon Cupcakes with Blackberry Buttercream
Profile Photo by Amy McCauley in Desserts
This featherlight lemon cake is not your ordinary sponge cake. Topped...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy