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Baked until golden and dipped in bourbon-cinnamon glaze, these festive brown butter bourbon spice cakelets make the perfect fall dessert!
With fall still clinging to the air and fiery leaves scattered beneath the trees, now is the time to bake up leaf, acorn, and pumpkin cakelets for a fine addition to any autumn feast!
Fragrant with nutty brown butter and warming spice, these tender cakelets are sweet and perfectly spiced. Dipped in bourbon-cinnamon glaze, there’s simply no better finish to a chilly fall day than a scrumptious mini cake.
New to making brown butter? Check out my easy step-by-step tutorial to make brown butter in 5 minutes!
More fall cake recipes to try:
Brown Butter Pumpkin Spice Cakes
Apple Praline Bundt Cake
Apple Cider Bundt Cake
Brown Butter Bourbon Spice Cakelets
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 cakelets
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Baked until golden and dipped in bourbon-cinnamon glaze, these festive brown butter bourbon spice cakelets make the perfect fall dessert!
Ingredients
Cakelets
- 1/4 cup unsalted butter
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup light brown sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 3/4 cup low-fat buttermilk, at room temperature
- 2 Tbsp bourbon
- 1 tsp vanilla extract
Glaze
- 1 Tbsp unsalted butter, melted
- 2/3 cup powdered sugar, sifted
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 tsp bourbon
- 1 tsp vanilla extract
- 1 Tbsp milk
Instructions
- Preheat oven to 350°F and grease and flour a 3-cup cakelet pan. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter into a glass measuring cup and let cool slightly.
- Whisk together flour, sugar, cinnamon, allspice, ginger, cloves, nutmeg, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Pour cooled brown butter into a medium bowl and whisk in brown sugar, egg, egg yolk, buttermilk, bourbon, and vanilla until smooth. Add to flour mixture and fold in until combined.
- Fill each cavity 2/3 full and tap pan sharply to remove air bubbles. Bake for 20 minutes, until cakelets are golden, spring back to the touch, and a toothpick inserted in the center comes out clean. Cool cakelets in pan on a wire rack for 10 minutes before inverting onto rack to cool completely.
- For the glaze, whisk together melted butter, powdered sugar, cinnamon, salt, bourbon, vanilla, and milk in a small bowl. Set rack with cakelets over a piece of wax paper. Dip cakelet tops into glaze and let set on rack before serving.
Notes
Cakelet pan from Nordic Ware. Alternatively, pour batter into 3 mini (5 3/4″ x 3 3/4″) loaf pans and bake on a preheated baking sheet for approximately 30 to 32 minutes.
Brown butter: Check out my full step-by-step recipe tutorial.
