This frosting makes the pumpkin brown butter cupcakes irresistable! The slightly sweet creamy pudding consistency will have you going back for more.
1 ½ cups sugar
¼ cup all-purpose flour
1 ½ cups milk
¼ cup heavy cream
1 ½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 tsp. pure vanilla extract
2 tsp. cinnamon
In a medium saucepan, whisk the sugar and flour together. Add the milk and heavy cream and cook over medium heat; whisking occasionally until the mixture comes to a boil and has thickened, about 20 minutes. Let cool to room temperature.
Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium then increase to high speed till mixture comes together. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
Add the vanilla and cinnamon and continue mixing until combined.
If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, and then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Source Sprinkle Bakes