pumpkin cupcakes with brown butter frosting

_FRJ5082 This is the season of the pumpkin. I love pumpkin, I love cupcakes, and everyone loves butter. These cupcakes are moist, rich, and okay a little decadent. I thought it would be fun to frost them with one of my favorite frosting recipes: Brown Butter Frosting. Yep, it’s as good as it sounds. ‘Tis the season to put pumpkin in everything. I can pretty much guarantee that you’ll love these.

Pumpkin Cupcakes

  • 1 cup sugar
  • 1 stick butter softenened
  • 3 eggs room temperature
  • 1/2  teaspoon vanilla
  • 1 1/2  cups flour
  • 1/2  teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon of cinnamon
  • ½ teaspoon salt
  • 1/4 cup milk
  • 1 cup of pumpkin puree

  • Preheat oven to 350 degrees F

    Fill 2- 6 cup muffin pans with cupcake liners

    In the bowl of a standing mixer fitted with a paddle, place butter and sugar and combine until creamy. Approx. 2-3 minutes. Add eggs one at a time, then add vanilla.

    In a bowl, mix flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture on low speed, finally add milk.

    Pour the batter into the prepared cupcake liners, 3/4 way up the liner. Bake for 20 minutes until inserted knife comes out clean, cool for 30 minutes.

    makes 24 cupcakes

    Brown Butter Frosting

  • 1 1/4 sticks butter
  • 5 cups of icing sugar
  • 1 teaspoon vanilla
  • 1/4 cup milk

  • Brown butter on medium heat until lightly toasted. Pour sugar, milk and vanilla in the bowl of a standing mixer. Start up the mixer on slow and add browned butter slowly until the frosting comes together.

    *note this frosting has a tough consistency so you will need to apply to the cupcakes with a firm yet gentle touch.

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