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Brown Butter Cupcakes with Salted Rosemary Buttercream


  • 1 cup softened unsalted butter, divided
  • 3/4 cup light brown sugar, packed
  • 3/4 cup buttermilk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon Fine Ground Celtic Sea Salt®
  • 1/2 teaspoon minced fresh rosemary
  • 1/2 teaspoon Organic Rosemary Seasoned Celtic Sea Salt® Blend
  • 1 1/2 cups powdered sugar
  • 1/4 cup heavy cream



  1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
  2. Melt 1/2 cup butter in small saucepan over medium heat. Stir constantly as butter melts and begins to foam. Cook until butter is very lightly browned and fragrant, approximately 2-3 minutes. Remove from heat and cool to lukewarm.
  3. Once cooled, pour butter into the bowl of a stand mixer. Add sugar, buttermilk, eggs, and extract to butter. Beat ingredients together on medium speed until combined.
  4. In a small bowl, sift together flour, powder, and fine salt. Add dry ingredients to bowl with wet. Stir on low until just combined, then beat at medium speed for 2 minutes until smooth.
  5. Fill liners with batter two-thirds full; repeat until all liners have been filled. Place pans in preheated oven and bake 18-23 minutes, until center is cooked through. Remove from oven and let sit for 5 minutes before carefully removing cupcakes to wire rack to cool.
  6. Place remaining butter in bowl of stand mixer. Add minced rosemary and salt blend to bowl with butter and whip on high for 3-4 minutes until fluffy. Sift in powdered sugar and mix on low until just combined, then beat on high for an additional 2-3 minutes.
  7. In a separate bowl, whip heavy cream on high until stiff peaks are formed. Add whipped cream to bowl with frosting and fold in gently to combine.
  8. To serve, pipe large swirls of rosemary frosting over cooled cupcakes, and garnish with a sprig of fresh rosemary (if desired).

~ Makes 12 servings.

Recipe created by Rachel Ruiz from Florida.