Mini Brown Butter Funfetti Cupcakes with Brown Sugar Buttercream
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Prep time: 
Cook time: 
Total time: 
Yields: About 48 mini cupcakes
 
Ingredients
For the cupcakes:
  • ½ cup (1 stick) unsalted butter
  • ¾ cup plus 2 tablespoons cake flour
  • ½ cup plus 2 tablespoons all-purpose flour
  • ¾ cup plus 2 tablespoons granulated sugar
  • 1¼ teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup milk
  • 1 teaspoon vanilla
  • ¼ cup rainbow-colored sprinkles, plus more for topping
For the buttercream frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • ⅓ cup packed light brown sugar
  • 1 teaspoon vanilla
  • 2½ to 3 cups powdered sugar
Directions
  1. In a small saucepan over medium heat, melt butter. Continue to cook butter, stirring constantly, until brown bits form and butter turns a golden, caramel color. Remove from heat. Pour butter into a small bowl or cup. Cover and chill in fridge at least 4 hours until hardened again. When ready to make cupcakes, remove butter from fridge and bring to room temperature. Cut into small cubes.
  2. Heat oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with baking spray.
  3. In a large bowl or bowl of a stand mixer, whisk flours, sugar, baking powder and salt (with paddle attachment, if using a stand mixer) until well combined. Gradually add the cubed butter and stir 1 to 2 minutes until mixture resembles coarse crumbs.
  4. Add eggs, milk and vanilla; stir until just combined. Increase speed to medium and beat 2 minutes, scraping sides of bowl occasionally, until mixture is light and smooth. Fold in sprinkles.
  5. Fill prepared muffin tin cups ⅔ full with batter. Bake 15 minutes until a toothpick inserted in the center comes out clean. Cool cupcakes 10 minutes in pan, then transfer to a cooling rack to cool completely.
  6. To make the buttercream: Cream butter and brown sugar in a stand mixer (or in a large bowl using an electric hand mixer). Add vanilla; stir to combine. Gradually add enough powdered sugar until a stiff but smooth frosting forms. Transfer frosting to a piping bag.
  7. Pipe frosting on top of fully cooled cupcakes. Sprinkle tops with extra sprinkles. If using push pops, stack two mini cupcakes on top of each other and carefully place inside a push pop. Repeat with remaining cupcakes/push pops.
Recipe by Girl Versus Dough at http://www.girlversusdough.com/2014/08/25/mini-brown-butter-funfetti-cupcakes/