Pumpkin Cupcakes with Brown Butter Frosting
Servings 12 cupcakes
Equipment
- Muffin Tin
- Hand Mixer or Stand Mixer
- Small Saucepan
Ingredients
Pumpkin Cupcakes:
- 1 cup flour
- 1½ tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup pumpkin puree **Not pumpkin pie filling
- ¾ cup brown sugar
- ½ cup vegetable oil
- 2 eggs, well beaten
- 1 tsp vanilla extract
Brown Butter Frosting:
- 8 tbsp unsalted butter
- 2⅔ cups powdered sugar
- ¼ cup heavy cream, more if needed
- ½ tsp vanilla extract
- Pinch of salt
- Crushed candied pecans, optional
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
- Prepare the cupcakes by whisking together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Whisk together the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until very well combined.
- Pour the wet ingredients into the dry ingredients and beat with a hand mixer or whisk until combined.
- Spoon the batter into the cupcake liners, only ⅔ full to avoid spilling over the sides.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Make the brown butter frosting by heating a small saucepan over medium-low heat. Add the butter and cook, stirring frequently, until it starts to smell nutty and turns golden brown. Don’t burn it! Remove from the stove and pour into a glass bowl. Place into the refrigerator to harden.
- Remove the brown butter from the refrigerator and allow it to come to room temperature. Place it into a large mixing bowl and beat with a hand mixer or stand mixer until creamy. Add the powdered sugar, heavy cream, vanilla, and salt; beat until fluffy and smooth.
- Transfer the frosting to a piping bag and then frost the cupcakes.
- Sprinkle the tops with crushed pecans, if desired.
- Store in a sealed container in the refrigerator. Enjoy.