These brown butter almond cupcakes are topped with a light, fluffy brown butter frosting and toasted almonds! These cupcakes are super simple but full of toasty, nutty flavor!
Preheat the oven to 350°F and line a 12 cup cupcake pan with cupcake liners.
Whisk the flour, almond flour, baking powder, and salt together in a large bowl.
In a separate bowl, whisk together the brown butter, brown sugar, and granulated sugar until smooth. Then whisk in the eggs, vanilla, and almond extract until fully combined.
Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let cupcakes cool completely before frosting.
Brown Butter Frosting
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the room temperature brown butter and powdered sugar until smooth.
Add in the almond extract, vanilla, and salt and beat the frosting on high for 4-5 minutes until lightly and fluffy.
If needed, add in cream 1 tablespoon at a time until desired consistency is reached.
Frost the cooled cupcakes and then garnish with toasted almonds if desired.
Notes
Brown the butter: In a small saucepan, melt butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let cool for at least 20 minutes in the fridge. If you don’t want to use browned butter you can just used melted butter. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.