Chinese Five Spice Cupcakes with Brown Butter Frosting
These moist, aromatic cupcakes are infused with warm Chinese five spice and topped with a rich, nutty brown butter frosting. The unique spice blend creates a perfect balance of sweet and savory, making these cupcakes a sophisticated and memorable dessert.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tbsp Chinese five spice powder
- 0.25 tsp salt
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter softened
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 0.5 cup whole milk room temperature
- 0.5 cup unsalted butter for frosting, browned
- 2 cups powdered sugar sifted
- 1 tsp vanilla extract for frosting
- 2 tbsp heavy cream room temperature
Notes
Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture. Make-Ahead: The cupcakes can be baked a day ahead and stored unfrosted; frost them just before serving. The brown butter can be made ahead and refrigerated; bring to room temperature before using. Variations: For a dairy-free version, use plant-based butter and milk. Add a pinch of cinnamon to the frosting for extra warmth. Serving Suggestion: Pair with a cup of hot tea or coffee for a delightful afternoon treat.