Brown Butter Vanilla Cupcakes

Preheat your oven to 350F. 

For the cupcakes: In a small saucepan, heat 1/2 cup butter on medium heat. Allow it to melt and brown, stirring frequently. This takes about 5 minutes. Remove browned butter from heat and allow it to cool for 10 minutes before transferring to a bowl. Add 1 cup granulated sugar to your browned butter and mix well. Add 2 eggs, 1 at a time, stirring in between. Add 1 tsp vanilla extract and 1/2 cup greek yogurt and mix again. Lastly, add 1 1/2 cups all-purpose flour and 1/2 cup whole milk, switching off in between both until they are completely incorporated. Add 1 tsp baking powder and 1/4 tsp salt. Place your batter in a lined muffin tin and into the oven for 24-26 minutes. Allow muffins to cool completely before icing them!

For the brown butter icing: Start by browning 1/2 cup butter the same way you did for the muffins. Allow butter to cool completely and come back to room temperature. Using a stand mixer, mix your cooled brown butter, 1 1/2 cups powdered sugar, and 1 tsp vanilla extract until it’s light and fluffy. 

Top your cooled cupcakes with icing and enjoy!