Pumpkin Brown Butter Cupcakes with Cinnamon Frosting
When autumn approaches do you find yourself reaching for cans of pumpkin with almost every trip to the grocery store, only to realize when you get home your cabinet is already storing a few? Endless pumpkin baking leaves me doubting my supply. Why not check the cabinets and make a list before I leave for the store you ask? Let’s just say at times I fly by the seat of my pants and my organizational skills need improved upon. A little extra pumpkin can only equal good things for me and those around me.
Speaking of those around me, at work I have a few tasting buddies; these girls crack me up! They creep in my work area with hopes of finding sweet treats. Behind the closet door one day, they grabbed one of these cupcakes. Eating on the fly and sharing one cupcake between two people, they had to improvise with no utensils in sight. What does one do in this situation? They cut it in half with a tongue depressor! Pretty good idea, right?
Their feedback was entertaining to say the least. They were blown away by the creamy pudding consistency of the frosting. Their eyes lit up with expression and the seductive “MMMs” let me know this recipe is a keeper. Have I mentioned these girls make me laugh?!
A moist, perfectly spiced pumpkin cupcake paired with a dreamy cinnamon frosting, just might have you or your guests begging for more.
Yield About 25 cupcakes
¾ cup unsalted butter
2 cups all-purpose flour
1 ½ tsp. baking soda
3 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt
¼ tsp. all spice
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
1 ½ cups pumpkin puree
3 large eggs
½ cup sour cream
Preheat oven to 350 degrees. Line cupcake tins with papers. Spray lightly with cooking spray.
Melt the butter in a saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns golden brown. Pour the browned butter into a small bowl and let stand until cool but not solidified.
In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt and allspice. Set aside.
In a large bowl, whisk 1 ½ cups of pumpkin puree with the granulated sugar, brown sugar, eggs and sour cream until well combined. Stir in the flour mixture until just combined.
Whisk in the browned butter until well blended.
Divide batter between cupcake liners. Fill them about half full.
Bake cupcakes for 20-25 minutes, or until they spring back when pressed in the middle.
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