Brown Butter & Strawberry Cupcakes

Prep Time: 72 mins | Bake Time: 18 mins Total Time: 90 mins

Yields: 18

Share these light and fluffy cupcakes with your family and friends just in time for Valentine's day!

Brown Butter & Strawberry Cupcakes

Happy Valentine’s Day! Growing up, this was always my favorite holiday because it was the one day out of the year where I could dress up head to toe in my favorite color - pink! I love everything about Valentine’s Day - the colors, the candy, and giving out valentines. This year, I plan on making a big batch of these cupcakes to share with my family and friends.

I first made this recipe for brown butter cake from Preppy Kitchen about 6 months ago. I had some leftover cake batter and threw it into a cupcake tin, and my new favorite cupcake was born. This cake is incredibly light and fluffy, but the real star is the brown butter. It adds a nutty, sweet flavor that makes this cake different from just your usual vanilla cupcake. If you have never made brown butter, don’t worry, it takes about 15 minutes and will make all the difference in your baked goods.


Baker's Notes:

  • Brown Butter Cake recipe adapted from Preppy Kitchen.


The Recipe

- Ingredients -

  • 1 2/3 cup (213 g) all-purpose flour

  • 1 1/3 cup (303 g) sugar

  • ¼ tsp baking soda

  • 1 tbsp vanilla extract

  • 1 tsp baking powder

  • ¼ tsp kosher salt

  • 2/4 cup brown butter, room temperature (170 g)

  • 3 egg whites, room temperature

  • ½ cup greek yogurt, room temperature

  • ½ cup whole milk, room temperature

  • ¼ cup pistachios, chopped

  • 1 cup strawberries, chopped

  • ¼ cup sugar

  • 3 tbsp lemon juice

  • 3-4 cups powdered sugar, sifted

  • ¼ tsp kosher salt

  • 2 tsp vanilla extract

  • 2 tbsp heavy cream

- Instructions -

Make the Brown Butter

1. Brown butter starts with sticks of butter that are melted and cooked until caramelization begins to occur. I highly recommend using a light bottomed pot so that you can see the color change begin to happen ( I used my Le Creuset). You can use a darker pot but will need to pay close attention to make sure the butter does not burn.

2. As the butter melts, it will begin to foam and crackle. This is OK! Let it continue to cook and swirl/stir every once in a while. Once you hear the butter quiet down, you will notice it begin to look golden. This is when you want to pay attention and shut the stove off. Butter can go from brown to burnt very very quickly.

3. Pour the browned butter into a heat-proof bowl and let it cool for about 20 minutes. Make sure to get all the brown specks from the bottom of the pot, this is where all the flavor is.

Make the Cupcake Batter

1. Preheat your oven to 350°F. Mix together your dry ingredients in a medium-sized bowl.

2. In a separate bowl, combine all of your wet ingredients and whisk together until smooth. You may notice that your butter doesn’t mix all the way in, this is OK. Your ingredients will mix together better if they are all at room temperature.

3. Add your dry ingredients to the wet and mix until just combined. Overmixing at this step will result in a dry cupcake.

4. Using a large ice cream scoop or spoon, place batter into a cupcake tin lined with cupcake liners. Fill the cupcake tins about ¾ of the way full.

5. Bake cupcakes for 18-20 minutes. They should be lightly golden brown and spring back when you touch them. They will continue to bake as you cool them in the pan, so keep this in mind while baking.

Make the Strawberry Filling

1. Place all the ingredients in a pot and heat over medium heat. Cook, stirring often until the mixture has reduced in size by half and thickened. You want the mixture to coat the back of a spoon when dipped in.

2. Put aside and cool.

Make the Frosting & Assemble

1. In the bowl of a stand mixer (or using a hand mixer), beat the softened butter for 3-5 minutes until light and whipped. Slowly add in 3 cups of sifted confectioners sugar. Beat for another 3-5 minutes on high.

Brown Butter & Strawberry Cupcakes

2. Add in your salt, vanilla extract, and heavy cream. Beat for 1 more minute. If your frosting looks too runny at this point, add in more of the reserved 1 cup of confectioner's sugar.

3. Once your cupcakes have fully cooled, take a small knife and cut a hole in each one. This will be the well for your strawberry filling.

4. I would recommend using a small piping bag to pipe your filling in the cupcake, but you can also use a ziplock bag with the corner snipped off OR a spoon if needed. Pipe enough strawberry filling to fill the well in each cupcake.

5. Pipe buttercream onto the cupcake and decorate as you desire! I used white chocolate strawberries here, but go crazy and add sprinkles, chocolate chips, or chopped strawberries would also be great!


I can’t wait to hear what you think! Let me know how you liked it by leaving a comment below! If you try this recipe, make sure to snap a pic and tag

@cookiesandcrumbblog and #cookiesandcrumb!


Alyssa Patel - Meet The Baker


Welcome to Cookies & Crumb - home for easy recipes for everyday baking. 

To learn more about me, click here!




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