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White Cupcakes with Browned Butter Frosting

White Cupcakes with Brown Butter Frosting

  • Author: Rebecca Neidhart
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x


Tender, fluffy white cupcakes are topped with a flavorful brown butter frosting, then any fruit of your choice.



White Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 3/4 cup white sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 6 Tbsp. butter
  • 3 egg whites
  • 1/2 cup milk
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract

Browned Butter Frosting

  • 1/2 cup (1 stick) of butter
  • 1/4 cup brown sugar
  • 22 1/2 cups powdered sugar
  • 1/4 cup of milk
  • 1 tsp. vanilla extract


To make the cupcakes: 

Preheat the oven to 350° and line 12 muffin cups with paper liners.

In the bowl of a stand mixer, combine all of the dry ingredients.  Add the butter and, using the whisk attachment, beat until the mixture resembles soft sand and there are no large chunks of butter left.  If the butter is very soft, the mixture may become a paste, which is fine.

Add the egg whites one at a time, and beat well after each addition.  With the mixer running on low, slowly add in the milk and extracts until well incorporated.  Scrape the bowl with a rubber spatula, then beat the batter for 2 minutes on medium speed.

Divide the batter between the 12 muffin tins, then bake for 18-20 minutes, or until the tops spring back when you tap them gently.  Remove them and let cool completely before frosting.

To make the frosting:

Place the stick of butter in a pan and melt and heat over medium heat until it has browned, swirling the pan or stirring occasionally to keep it from burning.  As soon as it is a medium brown and smells slightly nutty, remove it from the heat and pour into a clean bowl.  Refrigerate it for a couple of hours or until set, then using a hand mixer, beat in the brown sugar for 2-3 minutes or until it has become a little bit fluffy.  Add in the powdered sugar a half cup at a time, alternating with a tablespoon of the milk.  After you want a stiffer consistency after adding 2 cups of the powdered sugar, add in a little more at a time until a spreadable consistency is achieved.  Mix in the vanilla extract.

Spread about 3 tablespoons of the frosting on each cupcake, and top with fruit of your choice.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American