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
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.