Tag Archives: Brown Butter

Day 235 – Brown Butter Peach Cupcakes

23 Mar

Well, officially spring has sprung.  The weather may (or may not) be in agreement with that.  But, it’s true.  Officially at least.  And these Brown Butter Peach Cupcakes (recipe below from Blahnik Baker) seemed like a great way to kick off that Spring feeling!

Peach-Cupcakes     Mini-Peach-Cupcake

The cupcakes are dense and chewy, with a small crumbly. They are sweet with little bites of peachy tartness. The cake itself is a little like a pound cake, but sweeter, with a little nuttiness from the brown butter.


The frosting is smooth and fluffy. The brown butter flecks give it a vanilla bean look. It has a very strong brown butter flavor with some sweetness to it.

BB-Peach-Cupcake     Mini-BB-Peach-Cupcake

Together it’s a very interesting, multi-leveled cupcake. The brown butter is the star. A little nutty and a little dark, but it gives way to the sweetness of the cake and the peaches. It all balances nicely. And it’s a very interesting take on a peach cupcake!

Brown-Butter-Peach-top     Mini-BB-Peach-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 3 (not hard, just a little time-consuming)
  • TOTAL: 18


Brown Butter Peach Cupcakes (recipe from Blahnik Baker)

Brown Butter Peach Frosting

  • ¾ cup butter (1 ½ sticks) unsalted butter, browned and cooled
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ¼ cups granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup buttermilk, room temperature
  • ½ cup fresh peaches, peeled and finely diced
Whipped Brown Butter Frosting
  • ½ cup (1 stick) unsalted butter, browned and cooled to room temperature
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 3 cups sifted powdered confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons milk
  • A pinch of salt

For directions visit Blahnik Baker.

*Tomorrow: Chocolate Italian Wedding Cupcakes*

Day 183 – Pumpkin Cupcakes with Caramel Frosting

30 Jan

More accurately Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting (recipe below from Tracey’s Culinary Adventures).  Quite a name, right?  But an interesting combination.  And a whole lot of flavors that I like!  So, check out the Tip Thursday video and then see how all those flavors come together.

Pumpkin-Cupcake     Mini-Pumpkin-Cupcake

Pumpkin cupcakes are always so pretty! They seem to come out with that perfect top every time. I love it! They are squishy and dense. And somewhere between moist and oily.  They have a surprisingly strong pumpkin flavor. Not as much of the spices as pumpkin cupcakes usually have. Which isn’t a bad thing. It’s just a sweet, pumpkin cupcake.


The frosting is smooth and creamy. A little soft, but no softer than a typical cream cheese frosting.  It has a nice caramel flavor, but you get a lot of the cream cheese still too. Which is really interesting.

Note: My frosting was thick enough to pipe without needing to refrigerate, which is what the recipe suggests.

Pumpkin-Caramel-cupcake      Mini-Pumpkin-Caramel-side

When I put them together, I’m surprised at how strong the caramel and the pumpkin flavors remain. And how well they seem to go together. It’s not a combination I had considered in the past, but, at least according to this cupcake, it totally works. It’s smooth and creamy. It’s really sweet, so consider yourself warned. But this would make a lovely addition to any holiday meal for sure! As long as you have pumpkin and/or caramel fans at the table.

Note: I didn’t have any caramels, so I topped mine with caramel Nips and the caramel bits I had.

Pumpkin-Caramel-top      Mini-Pumpkin-Caramel

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 3 (Easy cupcake! Caramel takes a bit of time though.)
  • TOTAL: 18


Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting (recipe from Tracey’s Culinary Adventures)


  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 2/3 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature


  • 1 lb confectioners’ sugar, sifted divided
  • 1/2 cup plus 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (8-oz) package cream cheese, at room temperature
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature

For directions visit Tracey’s Culinary Adventures.

*Tomorrow: Amaretto Gluten-free Cupcakes*

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