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Brown Butter Peach Heaven Cupcakes topped with peach vanilla bean buttercream.

Brown Butter Peach Heaven Cupcakes

Deliciously moist cupcakes infused with brown butter and fresh peaches, perfect for late summer treats.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup unsalted butter Browned
  • 1 cup sugar Can substitute some for brown sugar
  • 2 large eggs
  • 1 cup all-purpose flour Can substitute for gluten-free blend
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 cup fresh peaches Small chopped; can substitute with nectarines or strawberries
For the Frosting
  • 1 cup unsalted butter Browned and cooled to a spreadable texture
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Brown the butter in a small saucepan until it smells nutty and has golden brown bits. Let it cool slightly.
  3. In a mixing bowl, whisk together the sugar and eggs until well combined.
  4. Mix in the cooled brown butter.
  5. In a separate bowl, combine flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  7. Fold in the small chopped peaches.
Baking
  1. Scoop the batter evenly into the cupcake liners.
  2. Bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs.
  3. Let cupcakes cool completely before frosting.
Frosting
  1. In a bowl, mix the browned and cooled butter with powdered sugar and vanilla extract until the desired consistency is reached.
  2. Frost the cooled cupcakes as desired.

Notes

For best results, chop peaches small and blot excess moisture. Use an ice cream scoop for even portions. Keep an eye on the cupcakes while they bake to avoid overbaking.