Brown Butter Funfetti Cupcakes
These Brown Butter Funfetti Cupcakes are moist, colorful, and bursting with nutty flavor—perfect for any celebration or treat!
Equipment
- Stand Mixer or Hand Mixer
- Cupcake Pan
- Cupcake liners
- Measuring cups and spoons
- Cooling rack
- Medium Saucepan
- Large Mixing Bowl
- Medium Mixing Bowl
Ingredients
Cupcakes
- 1 stick unsalted butter at room temperature
- 2 cups all-purpose flour do not pack your flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.33 cup rainbow sprinkles
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 0.5 cup full-fat sour cream
- 1 cup granulated sugar
- 2 large eggs plus 1 large egg yolk at room temperature
- 0.25 cup boiling hot water should be very hot
Cream Cheese Frosting
- 8 ounces cream cheese very soft
- 2 ounces unsalted butter very soft
- 0.25 teaspoon pure vanilla extract
- 0.25 teaspoon salt
- 3.5 cups confectioners' sugar sifted, more if needed
- assorted sprinkles and nonpareils for decoration
Instructions
Cupcakes
- Brown the butter by melting 1 stick unsalted butter in a medium saucepan over medium heat until it foams and turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- Preheat the oven to 350°F (175°C) and line a cupcake pan with colorful liners.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, combine the cooled brown butter, granulated sugar, and eggs (2 large eggs and 1 yolk). Mix until well combined. Add whole milk, sour cream, and boiling hot water, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the rainbow sprinkles. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Cream Cheese Frosting
- Beat very soft cream cheese and unsalted butter in a medium bowl until creamy and smooth. Add vanilla extract and salt.
- Gradually add sifted confectioners' sugar until desired consistency is reached. If too thick, add a splash of milk to loosen.
Frosting & Decorating
- Once cupcakes are completely cool, frost each generously with the cream cheese frosting. Top with assorted sprinkles and nonpareils for decoration.
Notes
- Do not overmix the batter to keep cupcakes light and fluffy.
- Use room temperature eggs and dairy for best texture.
- Store baked cupcakes in an airtight container at room temperature for up to 3 days or freeze unfrosted cupcakes for up to 3 months.