Butter makes it better. Brown butter makes it best. It’s science.
OK that might be an exaggeration…but even if it weren’t I wouldn’t be complaining. Everyone knows you can only have cupcakes for breakfast when you’re a grown-up!
Anyway, last night while obsessively watching New Girl and laughing about the turkey in the dryer I licked the final frosting bits off the bottom of my plate. No more cupcakes.
But besides the brown butter, which I could wax poetic about for hours on end, it’s all about the lemony frosting for me. Lemon desserts are kind of my thang if you will. Some people crave chocolate, others love peanut butter, and some just like vanilla. Me? Toss some tangy lemon in there and I’m all in. I could eat lemon desserts all the livelong day (clearly, as stated above) and not ever regret it. The tangy-tart-sweetness just gets to me and once I pop I can’t stop!
- 8 Tbsp (one stick) room temperature butter
- 2/3 cup brown sugar
- 2 eggs
- 1/3 cup milk
- 2 Tbsp vanilla
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp room temperature butter
- 1 cup powdered sugar
- juice from one lemon (you can use the zest as well, I just wanted the frosting to be super creamy and tart)
Preheat oven to 350. In a small skillet over medium low heat brown the butter by adding it to the pan and let it bubble, stirring constantly. As you start to see some brown in the color take note; it won’t take long to finish from there. Pour immediately into a cold bowl to stop cooking. Cream together the browned butter, brown sugar, eggs, milk and vanilla. Add the flour, baking powder and salt and stir until just combined. Line a greased muffin pan with liners and fill each cup about 2/3 full. Bake at 350 for 15-20 minutes until a toothpick inserted comes out clean. Let cool completely before frosting.
For the frosting beat together the 4 Tbsp of softened butter with the 1 cup of powdered sugar. Add half of the lemon juice. If the icing is spreadable, stop there; if it needs more liquid add just a touch of the lemon juice. Spread on the cooled cupcakes and enjoy!