Almond and Brown Butter Cupcakes

Picture of Almond and Brown Butter Cupcakes
Lightly nutty, rich and dense, and sticky sweet, these gluten-free little cupcakes are every bit as easy to make as they are delicious.

Unfortunately sometimes life gets in the way of posting Instructables, it should never get in the way of baking though.
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Step 1: You'll Need. . .

Almond Brown Butter Cupcakes
  • 1 cup (2 sticks) butter
  • 2 cup almond meal (or almond flour, or very finely ground almonds)
  • A pinch of salt
  • 1 1/3 cup sugar
  • 4 eggs
  • Splash of vanilla extract
  • Splash of almond extract
  • 3 tablespoons Amaretto or Frangelico
  • Small sauce pot
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Cupcake tins with liners

Brown Butter Buttercream
  • 3/4 cup (1 1/2 sticks) butter
  • Additional 1/4 cup (1/2 stick) butter
  • 1cup (or more to taste) powdered sugar
  • 2 tablespoons Amaretto or Frangelico
  • 1 teaspoon vanilla extract
  • Splash of almond extract
  • Slivered almonds (optional, garnish)
  • Small sauce pot
  • Electric mixer (or mixing bowl, whisk, and strong arms)
  • Measuring cups and spoons
  • Pastry bag fitted with a star tip (or other tip as desired)

Step 2: Brown Butter Batter

  1. Heat the butter in the sauce pot over medium-low heat until lightly brown and nutty smelling (this will take about 6 minutes)
  2. Set aside to cool slightly while you prepare the rest of the batter
  3. Combine almond meal, sugar, and salt
  4. Form a well in the center of the mixture, and add eggs, melted butter, vanilla, almond extract, and Amaretto (or Frangelico)
  5. Mix until well combined
das12334441 year ago