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–+ servings

Cookie Dough Cupcakes

5 from 1 vote
Brown butter vanilla cupcakes topped with a brown butter cookie dough buttercream.
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Prep Time50 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Servings6 cupcakes
Calories641 kcal

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

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Nutrition

Serving: 1cupcakeCalories: 641kcalCarbohydrates: 78gProtein: 4gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 91mgSodium: 433mgPotassium: 79mgFiber: 1gSugar: 60gVitamin A: 1065IUVitamin C: 0.1mgCalcium: 96mgIron: 1mg