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Brown Butter Snickerdoodle Cupcakes Recipe

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4.4 from 129 reviews

Indulge in these delicious Brown Butter Snickerdoodle Cupcakes featuring a tender cinnamon-spiced crumb topped with a rich, creamy brown butter buttercream frosting. The cupcakes combine the classic snickerdoodle flavors of cinnamon and vanilla with a moist cake base and a decadent frosting enhanced by browned butter and vanilla bean paste. Perfect for any occasion, these cupcakes offer the comforting taste of homemade baked goods with an irresistible twist.

Ingredients

Scale

For the Cinnamon Sugar Topping

  • 3 tablespoons Nielsen Massey Madagascar Bourbon Pure Vanilla Sugar (or granulated sugar)
  • 2 teaspoons ground cinnamon

For the Snickerdoodle Cupcakes

  • 1 2/3 cups all-purpose flour (200g)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter, softened (114g)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup light brown sugar (56g)
  • 1 large egg yolk
  • 3 large egg whites, whisked
  • 1 teaspoon Nielsen Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/2 cup vanilla Greek yogurt (140g)
  • 1/2 cup milk, room temperature (120g)

For the Brown Butter Buttercream Frosting

  • 1 cup unsalted butter, softened (224g)
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 4 cups powdered sugar, sifted (480g)
  • 4 to 6 tablespoons heavy cream (60-90ml)

Instructions

  1. Prepare Cinnamon Sugar Mixture: Whisk together 3 tablespoons granulated sugar and 2 teaspoons ground cinnamon in a small bowl; set aside for topping later.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 400° F (204° C). Line a 12-cup muffin pan with paper liners and set aside.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 2 teaspoons cinnamon, baking powder, kosher salt, and baking soda to ensure even distribution.
  4. Cream Butter and Sugars: Using an electric mixer fitted with a paddle attachment, beat the softened butter with granulated and brown sugars on medium-high speed until light and fluffy, about 3 minutes to incorporate air for a tender crumb.
  5. Add Eggs and Vanilla: Beat in the egg yolk first, then carefully incorporate the whisked egg whites, mixing well after each addition. Add the vanilla extract and blend until combined.
  6. Mix Liquids: In a separate liquid measuring cup, whisk together milk and vanilla Greek yogurt until smooth.
  7. Combine Wet and Dry Ingredients: On low mixer speed, gradually add the dry ingredients alternately with the milk-yogurt mixture in three additions, beginning and ending with the dry ingredients. Stir just until incorporated to avoid overmixing.
  8. Fill Cupcake Liners and Add Topping: Divide the batter evenly among the liners, filling each about two-thirds full. Sprinkle approximately ½ teaspoon of the cinnamon-sugar mixture on top of each cupcake, reserving the rest.
  9. Bake the Cupcakes: Place in the preheated oven and bake for 5 minutes at 400° F, then reduce the temperature to 350° F (175° C) and continue baking for 8 to 10 minutes more. Test doneness by inserting a toothpick into the center; it should come out clean. Remove and let cool for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make Brown Butter for Frosting: In a small saucepan over medium heat, melt the butter, stirring frequently, until it turns golden brown and fragrant, about 8 to 10 minutes. Be careful not to burn it.
  11. Add Vanilla Bean Paste and Cool: Remove the browned butter from heat, whisk in the vanilla bean paste, and let it cool for 10 minutes. Transfer to a small heatproof bowl and refrigerate for at least 1 hour until firm but not hard.
  12. Prepare Brown Butter Buttercream: Beat the chilled browned butter in a large bowl on medium speed until creamy. Gradually add the sifted powdered sugar half a cup at a time, beating to incorporate.
  13. Add Heavy Cream and Whip Frosting: Drizzle in the heavy cream while beating until the frosting is light, fluffy, and spreadable. Add more cream if needed to achieve desired consistency.
  14. Frost Cupcakes and Garnish: Transfer the frosting to a piping bag and swirl onto the cooled cupcakes. Finish by sprinkling the tops with the reserved cinnamon sugar mixture for an extra touch of flavor and texture.

Notes

  • Ensure butter is softened to room temperature for easier creaming with sugars.
  • Do not overmix the batter to keep cupcakes light and tender.
  • Brown butter adds a nutty, rich flavor—watch it closely to avoid burning.
  • Be sure cupcakes are completely cool before frosting to prevent melting the buttercream.
  • Use high-quality vanilla extracts and pastes to enhance flavor depth.
  • Leftover cinnamon sugar can be stored in an airtight container for future toppings.

Keywords: brown butter, snickerdoodle, cupcakes, cinnamon sugar, vanilla, buttercream frosting, baked dessert

Find it online: https://ricoloranz.com/brown-butter-snickerdoodle-cupcakes-recipe/