VANILLA CUPCAKES WITH BROWN BUTTER BUTTERCREAM

Browning butter isn’t difficult to do, and the results are magical. Cooking the butter down to golden goodness gives it a nutty, toasty flavor that mixes well with both sweet and savory dishes. I like to use brown butter in many things, but my favorite way is to whip it up into a buttercream. The vanilla base of these cupcakes complements the sweetened brown butter just right, and the results are heavenly. makes 24 to 25 cupcakes, and 4 cups of buttercream

1 recipe Yellow Cake, baked into cupcakes, or in two layers and cooled completely

½ pound (2 sticks; 227 g) unsalted butter for browning

½ pound (2 sticks; 227 g) unsalted butter, room temperature

2 ounces (57 g) cream cheese, room temperature

¼ cup heavy cream

2 teaspoons pure vanilla extract

½ teaspoon salt

4 cups (452 g) confectioners’ sugar

Brown ½ pound of butter as directed here. Pour the brown butter into a heatproof, freezer-safe bowl and let cool for 10 minutes. Then place the bowl in the freezer and let chill until solid, about 30 minutes (you can also put it in the fridge to cool, but it will take a bit longer). When the butter is solid (but not frozen!), transfer it to the bowl of a stand mixer fitted with a paddle.

Add the remaining ½ pound of butter to the brown butter and beat on medium until smooth. Add the cream cheese and beat on medium until smooth and creamy. Add the heavy cream, vanilla, and salt and mix on low to combine. With the mixer running on low, slowly add the confectioners’ sugar and beat until combined. Increase the speed to medium-high and beat until light and fluffy, stopping to scrape down the sides of the bowl as necessary, 6 to 8 minutes. Using an offset spatula, spread the top of each cupcake with a heaping layer of buttercream.