Tag Archives: pumpkin cupcakes

Easy Fall Dessert:: Pumpkin Cupcakes

_FRJ5082 This is the season of all things pumpkin. In fact, you’re probably seeing it everywhere right now, but the truth is, I love pumpkin. I also love cupcakes, and everyone loves butter. With that in mind, I love to whip up these pumpkin cupcakes each year.

These cupcakes are moist, rich, and decadent. The decadence comes from the thick, creamy brown butter frosting. Trust me, it’s as good as it sounds. ‘Tis the season to put pumpkin in and on everything. I can pretty much guarantee that you’ll love these.

Pumpkin Cupcakes
makes 24 cupcakes
You will need:
– 1 cup of sugar
– 1 stick butter softened
– 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

To prepare:
Preheat oven to 350 degrees F

Fill two, 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.

Brown Butter Frosting
You will need:
– 1 1/4 sticks butter
– 5 cups of powdered sugar
– 1 teaspoon vanilla
– 1/4 cup milk

To prepare:
Brown butter on medium heat until lightly toasted. Pour sugar, milk and vanilla in the bowl of a standing mixer. Turn 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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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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