Light and fluffy brown butter vanilla cupcakes with a brown butter cookie dough frosting.
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brown butter cookie dough cupcakes
If you can’t decide if you want cupcakes or cookies, you’re in luck because with these cupcakes you don’t have to choose! These cupcakes are ridiculously light and fluffy. They start with a brown butter vanilla cupcake base, then get topped with a cookie dough buttercream.
why you’ll love these cookie dough cupcakes:
- They’re a cross between cookies and cupcakes: so you don’t have to decide!
- They’re small batch: like a lot of recipes you’ll see on my blog, these are small batch – yielding 6 delicious cupcakes
- They’re *super* moist and fluffy: the reverse creaming method and sour cream make these cupcakes super soft and fluffy.
expert baking tips
heat treat the flour!
This step is *super super super* important. You might think that the only problem in standard cookie dough is eating raw eggs, but the truth is that the flour is just as dangerous to be eating raw! There are two ways that you can heat treat your flour to make it safe to eat.
In the microwave. This is the method I use in this recipe because it is fast and easy. Simply spread the flour out on a microwave-safe plate and microwave it in 30 second intervals until the flour reads 165°F / 74°C. This usually takes me about 2 minutes total.
In the oven. Preheat your oven to 350°F / 175°C. Spread the flour out over a clean baking tray and bake until the flour reaches a temperature of 165°F / 74°C. This should take 5-10 min.
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Be careful when mixing the cupcake batter:
It is super important to not over-mix the cupcake batter or you will end up with tough and chewy cupcakes. Using the reverse creaming method makes it more difficult to over-mix the batter, but it’s still good to be aware of how much you are mixing it. Only mix just until all of the ingredients are cohesive.
Use room temperature ingredients:
This is super important for allowing the batter to come together smoothly. You’ll want to take your ingredients out of the fridge about an hour before baking to allow them enough time to come to room temperature.
Keep a close eye on the cupcakes while they bake:
Cakes and cupcakes like to go from under-baked to over-baked super quickly so it is important to keep a close eye on them. I’d recommend that you start checking on the cake around 15 minutes.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients and substitutions
Brown butter cupcakes:
- All purpose flour: gives the cupcakes their structure.
- Baking powder: for helping the cupcakes rise.
- Salt: for balancing and bringing out the sweetness of the batter.
- Unsalted butter: for tenderizing the cupcakes and for brown butter flavor. You can substitute salted butter, just be sure to omit the extra salt in the batter.
- Granulated sugar: for sweetness and helps lock in moisture in the batter.
- Egg: for binding the batter together and adding moisture.
- Vanilla: for flavor.
- Sour cream: for moisture and richness.
- Whole milk: for moisture and richness. You can substitute in 1% or 2% here as well.
Brown butter cookie dough buttercream:
- All purpose flour: for bringing in that classic cookie dough flavor. We’ll heat treat the flour so that it’s completely safe to eat raw!
- Unsalted butter: for flavor, and the base of the buttercream. You can substitute in salted butter, just be sure to omit the extra salt.
- Salt: for flavor.
- Light brown sugar: for flavor and sweetness. We’ll only use a little bit to avoid the buttercream being too grainy.
- Powdered sugar: for sweetness, the bulk of the buttercream.
- Heavy cream & vanilla: for thinning out the frosting and for flavor.
- Mini chocolate chips: for decorating the cupcakes.
how to make small batch cookie dough cupcakes:
Here’s a basic rundown on how to make these cookie dough cupcakes. You can find the complete recipe (which is printable!) at the end of this blog post.
- Beat together the dry ingredients and brown butter.
- Then beat in the remaining wet ingredients.
- Bake the cupcakes, then make the buttercream. Once the cupcakes are fully at room temperature, frost them and enjoy!
cookie dough cupcakes recipe q&a
can I make these into chocolate cupcakes?
If you’re looking for a small batch chocolate cupcake recipe, you’re in luck and can find my small batch chocolate cupcakes here.
can I double this recipe?
Definitely – just double all the ingredients and distribute the batter between 12 cupcake liners. Please be sure to use grams for the best results.
can I make these cupcakes ahead of time?
Definitely – I would recommend making the cupcakes no more than two days ahead of time. Store the unfrosted cupcakes in an airtight container at room temperature. I’d recommend waiting to make the buttercream until you want to pipe it on to the cupcakes, to avoid needing to re-whip it.
how to store cupcakes
Like most baked goods, these vanilla cupcakes will definitely taste the best on the day that they are baked. They’ll keep very well in an airtight container at room temperature for up to 3 days, but will still be good for about 5 days after baking.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Cookie Dough Cupcakes
Ingredients
Brown Butter
- 226 g unsalted butter (1 c.)
Brown Butter Cupcakes
- 90 g all purpose flour (¾ c.)
- 1 tsp. baking powder
- ½ tsp. salt
- 100 g granulated sugar (½ c.)
- 65 g brown butter (4 ½ tbsp.)
- 1 egg white room temperature
- 1 tsp. vanilla extract
- 60 g sour cream room temperature (¼ c.)
- 30 g whole milk room temperature (2 tbsp.)
Cookie Dough Buttercream
- 40 g all purpose flour (⅓ c.)
- 115 g brown butter (½ c.)
- ½ tsp. salt
- 55 g light brown sugar (¼ c.)
- 180 g powdered sugar (1 ½ c.)
- 1 tsp. vanilla extract
- 1-2 tbsp. heavy cream
- 3 tbsp. mini chocolate chips
Instructions
Brown Butter
- Preheat the oven to 350°F / 175°C. Line a muffin tin with 6 parchment liners.
- Make the brown butter. Add the butter to a small saucepan set over medium heat. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Transfer the brown butter to a medium sized mixing bowl and set it in the freezer in 5 minute intervals, stirring between each, until the brown butter thickens.
Brown Butter Cupcakes
- Add the flour, baking powder, salt, sugar, and 65g of the room temperature brown butter to a medium sized mixing bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has combined with the dry ingredients.
- Add in the egg white, vanilla, sour cream and milk and whisk just until a cohesive batter has formed.
- Distribute the batter evenly between the six liners. Bake for 15-18 min., or until a toothpick inserted in the center of the cupcakes comes out clean.
Cookie Dough Buttercream
- Place the flour in a microwave safe bowl and heat it in 30-second intervals until it reaches 165°F / 74°C.
- Add the brown sugar, salt. and remaining room temperature brown butter to a medium sized mixing bowl. Beat the mixture on medium-high speed for 4 minutes.
- Add in the powdered sugar and heat treated flour, and beat until combined. Then, beat in the vanilla and 1 tbsp. heavy cream. If desired, add in another tbsp. of heavy cream to reached your desired consistency.
- Once the cupcakes have cooled to room temperature, pipe the cookie dough buttercream onto them and garnish with chocolate chips and mini cookies. Serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
these were incredible! the brown butter cupcake just melts in your mouth & the cookie dough buttercream is delicious! YUM!
Ahh thank you so much, I’m so happy you enjoyed the recipe! 🙂