Introduction: Almond and Brown Butter Cupcakes

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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.

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

Step 3: Cupcakey Goodness

  1. Preheat oven to 350 Fahrenheit
  2. Fill cups of a cupcake pan lined with paper liners with the batter until about 3/4 full
  3. Bake for 20 minutes or until the tops are lightly browned around the edges
  4. Remove from pan and allow to cool fully before frosting

Step 4: Icing on the Cake

  1. Melt 3/4 cup butter in a small saucepan
  2. Continue cooking until lightly brown and nutty smelling
  3. Transfer to a small bowl and allow to cool fully (it will solidify slightly, but will be quite soft)
  4. Allow remaining butter to soften slightly, then beat it together with the cooled brown butter
  5. Add powdered sugar, Amaretto (or Frangelico), vanilla, and almond extract and mixuntil light and fluffy

Step 5: Top It Off

  1. Transfer to a piping bag and pipe onto cupcakes (or spread frosting on with a knife or spatula)
  2. Top each cupcake with a couple slivered almonds
  3. Enjoy!

Step 6: *Tips on Browning Butter*

  1. When browning butter, always use medium-low heat - higher heat risks scorching the butter rather than leaving it nice and nutty.
  2. Once the butter has melted, allow it to continue heating. The surface will get bubbly, and soon will be covered in a white foam - make sure to keep an eye on it! Soon brown bits will start to spread across the top, indicating that the butter is done.
  3. Be careful when making brown butter - it will be very hot!
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