Brown Butter Blackberry Cream Cupcakes
Soft brown butter cupcakes topped with a light mascarpone cream and a thick blackberry compote center. This recipe creates a balanced, bakery-style dessert that feels elevated but is simple enough for beginner bakers.
Equipment
Ingredients
Brown Butter Cupcakes
- 1 cup unsalted butter browned
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup buttermilk
Blackberry Compote
- 2 cups frozen blackberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp cornstarch for slurry
- 1 tbsp water for slurry
- pinch salt
- 1/2 tsp vanilla extract
Mascarpone Cream
- 8 ounces mascarpone cheese cold
- 1 cup heavy whipping cream cold
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- pinch salt
Instructions
Brown Butter Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Set aside.
- Place the butter in a saucepan over medium heat and allow it to melt completely.
- Continue cooking, stirring occasionally, as the butter begins to foam and bubble.
- Watch closely as small brown specks form at the bottom of the pan and the butter develops a warm, nutty aroma.
- As soon as the butter turns a deep golden color, remove it from the heat and immediately pour it into a heat-safe bowl to prevent burning.
- Let the butter cool until it is no longer hot but still in liquid form
- In a large mixing bowl, whisk together the cooled brown butter and granulated sugar until smooth and slightly thickened.
- Add the eggs one at a time, mixing well after each addition until fully incorporated. Then, stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the batter in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently after each addition.
- Fill each liner about three quarters full with batter.
- Bake for 18 to 20 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the pan and allow them to cool completely before frosting.
Make the Blackberry Compote
- In a saucepan, combine the blackberries, granulated sugar, lemon juice, lemon zest, and a pinch of salt.
- Place over medium heat and cook until the berries begin to break down and release their juices.
- Use a spoon to gently mash some of the berries while leaving a bit of texture.
- Stir in the cornstarch slurry and continue cooking, stirring frequently, until the mixture thickens and becomes glossy.
- Remove from the heat, stir in the vanilla extract, and allow the compote to cool completely. It should thicken further as it cools.
Make the Mascarpone Cream
- In a mixing bowl, combine the cold mascarpone cheese and powdered sugar. Mix until smooth and creamy.
- Add the cold heavy whipping cream, vanilla extract, lemon zest, and salt.
- Using a mixer, whip the mixture until it reaches medium-stiff peaks. The frosting should hold its shape but still look smooth and soft.
- Be careful not to overwhip, as this can cause the frosting to become grainy.
Assemble the Cupcakes
- Use a cookie scoop to place a rounded portion of mascarpone cream on top of each fully cooled cupcake.
- Take the back of a spoon and gently press into the center of the frosting.
- While lightly pressing, rotate the cupcake to create a smooth, circular well in the center.
- Spoon the cooled blackberry compote into the center well of each cupcake.
- Smooth or adjust the frosting and filling as needed for a clean and polished finish.
Notes
- Make sure all components are fully cooled before assembling to prevent melting.
- The blackberry compote should be thick and jam-like, not runny, so it stays neatly in the center.
- If the frosting becomes too soft while working, place it in the refrigerator for 10 minutes to firm up before continuing.
Nutrition
Serving: 1cupcakeCalories: 375.03kcalCarbohydrates: 35.07gProtein: 4.35gFat: 24.5gSaturated Fat: 15.11gPolyunsaturated Fat: 0.91gMonounsaturated Fat: 4.68gTrans Fat: 0.47gCholesterol: 85.97mgSodium: 147.36mgPotassium: 88.22mgFiber: 1.35gSugar: 23.17gVitamin A: 862.64IUVitamin C: 4.47mgCalcium: 79.5mgIron: 0.93mg
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