This is the season of all things pumpkin. In fact, you’ve seen it often on the blog over the past few weeks. 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. The recipe for both the cupcakes and the frosting is below. I hope you enjoy it!
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
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 FrostingYou will need:
– 1 1/4 sticks butter
– 5 cups of powdered sugar
– 1 teaspoon vanilla
– 1/4 cup milk
Brown butter on medium heat until lightly toasted. Pour sugar, milk, and vanilla into 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.All baking cooking dinner party Entertaining Fall Food fall menus Food styling Halloween treats for kids Halloween Holidays Parties Picture Perfect Parties Recipes Thanksgiving Thanksgiving recipes : Tags: annette joseph, cupcake, cupcakes, entertaining, recipe, recipes