Honey Rum Cupcakes with Brown Butter Buttercream
These honey rum cupcakes are a light, yet filling, festive treat to make around the holidays! Soft and fluffy spiced rum and honey cupcakes are topped with rich, silky browned butter buttercream to create a decadent, nutty dessert.
Servings: 12 cupcakes
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon salt
- ½ cup butter room temp
- 1 cup dark brown sugar
- 2 eggs room temp
- ¼ cup honey
- ¼ cup spiced rum
- 1 tablespoon vanilla extract
- ½ cup almond milk
For the buttercream:
- 2 sticks butter room temp
- 2 ½ cups powdered sugar
- 2 tablespoon rum
- 1 teaspoon vanilla extract
- sprinkle of nutmeg
Instructions
For the cupcakes:
- Preheat oven to 350ºF and prepare a cupcake tin with liners.
- In a large bowl, mix dry ingredients and set aside.
- In a standard mixer, cream butter and sugar until light and fluffy.
- Add in eggs one at a time until fully mixed.
- Add the vanilla, rum, and honey until combined.
- Alternate adding your dry ingredients with the almond milk until fully combined and smooth.
- Pour batter into your cupcake liners about ¾ of the way full and bake for about 20 minutes, or until a toothpick comes out clean.
- Let cupcakes cool fully before frosting.
For the buttercream:
- In a small saucepan, brown the butter over medium heat - simply let it melt and brown for about 3-4 minutes, stirring often until it smells nutty and looks dark brown in color. Let the browned butter cool to room temperature.
- In a standard mixer, cream together 2 cups powdered sugar, 1 stick of butter, and your browned butter until smooth.
- Add in your rum, vanilla, and nutmeg, then add another ½ cup of powdered sugar to finish off the buttercream.
- Scoop buttercream into a piping bag with a star tip and frost your cupcakes.
- Sprinkle some nutmeg and toasted pecans on top, then serve!