Cardamom-Vanilla Cupcakes with Browned Butter Frosting
 
Makes 24
Ingredients
  • ½ cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 3 large eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ½ teaspoon ground cardamom
  • ¼ cup whole milk
  • Browned Butter Frosting (recipe follows)
Instructions
  1. Preheat oven to 350°. Line a 24-well mini muffin pan with cupcake liners.
  2. In a large bowl, beat together butter and sugar with a mixer at high speed until light and fluffy, approximately 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract until incorporated.
  3. In another large bowl, whisk together flour, baking powder, salt, and cardamom. Add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture, beating just until combined. Divide batter evenly among wells of prepared muffin pan. Tap pan on counter-top to level batter and reduce air bubbles.
  4. Bake cupcakes until a wooden pick inserted in the centers comes out clean, approximately 17 minutes. Let cool completely in pan on a wire rack. Gently remove cupcakes from pan.
  5. Place Browned Butter Frosting in a piping bag fitted with a large open-star tip (Wilton #1M). Pipe a rosette of frosting on top of each cupcake. Serve immediately, or place in an airtight container, refrigerate, and serve within 2 days. Serve cold or at room temperature.
Notes
MAKE-AHEAD TIP: Cupcakes can be baked a day in advance and frosted just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cardamom-vanilla-cupcakes-with-browned-butter-frosting/