Brown Butter Salted Caramel Cupcakes | From the tender cake, caramel chips and pretzel bits to the creamy brown butter frosting. I promise these Brown Butter Salted Caramel Cupcakes will stand out from all the other cupcakes in your life! These cupcakes are a must at your next celebration. Whether you’re celebrating a special day or a holiday you’re guests will go nuts over these amazing cupcakes.
If you have never tried a recipe with brown butter you are missing out on one of the best secret baking ingredients! Once butter is boiled it becomes a delicious nutty caramel flavor. So it stands to reason that the nutty caramel flavor of brown butter pared with caramel chips make the prefect match. Throw in some salty pretzels and you have the perfect sweet salty combo!
Not only are the cupcakes made with brown butter but so is the creamy frosting. These cupcakes will give your guests the ultimate dessert experience! PLEASE….PLEASE….try brown butter at least once….I promise you will fall in love with the flavor!
Brown Butter Salted Caramel Cupcakes
For the Brown Butter Salted Caramel Cupcakes
- 1 cup Brown Butter
- 2 cups light brown sugar, packed
- 2 teaspoon vanilla extract
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon slat
- 3/4 cup buttermilk
- 1 (10 ounce) bag caramel chips (Ghirardelli)
- 1/2 cup pretzel pieces
- pretzel with a drizzle of caramel ice cream topping
- sprinkle of coarse or Kosher salt
For the Brown Butter Frosting
- Ingredients listed HERE--->>>>Brown Butter Frosting
For the Cupcakes:
Preheat oven to 350°. Line muffin pans with 30 paper liners. In a large bowl, beat (brown butter) butter, brown sugar, and vanilla at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder and salt. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition; stir in caramel chips and pretzel bits. Spoon batter into prepared muffin cups, filling two-thirds full. Bake for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove cupcakes from pans, and cool completely on wire racks. Spread or pipe Brown Butter Frosting over cupcakes. Garnish with a pretzel and a drizzle of caramel (ice cream topping), if desired. Store cupcakes, covered, in refrigerator up to 3 days.
NOTE: If you choose to garnish the cupcakes, wait until ready to serve. The pretzels will get soft in the refrigerator.
For the Brown Butter Frosting:
Directions for the frosting---->>>>BROWN BUTTER FROSTING
MORE RECIPES WITH BROWN BUTTER
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