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–+ servings
5 from 1 vote

Cookie Dough Cupcakes

Brown butter vanilla cupcakes topped with a brown butter cookie dough buttercream.
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Prep Time:50 minutes
Cook Time:20 minutes
Total Time:1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: brown butter, cookie dough, cupcakes
Servings: 6 cupcakes
Calories: 641kcal

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

  1. Preheat the oven to 350°F / 175°C. Line a muffin tin with 6 parchment liners.
  2. 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.
  3. 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

  1. 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.
  2. Add in the egg white, vanilla, sour cream and milk and whisk just until a cohesive batter has formed.
  3. 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

  1. Place the flour in a microwave safe bowl and heat it in 30-second intervals until it reaches 165°F / 74°C.
  2. 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.
  3. 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.
  4. 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

Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Cordless Hand Mixer | Cupcake Pan | Oven Thermometer | Cookie Scoops

Nutrition

Serving: 1cupcake | Calories: 641kcal | Carbohydrates: 78g | Protein: 4g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 433mg | Potassium: 79mg | Fiber: 1g | Sugar: 60g | Vitamin A: 1065IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 1mg