Sorry I haven’t been sharing many recipes lately! I finally have our kitchen unpacked and (mostly) organized, so you’ll start to see more treats on the blog starting today! I’m kicking off the fall baking season (my favorite!!) with these pumpkin cupcakes topped with brown butter buttercream. I’ve made a lot of cupcakes in my life, but these might be my all-time favorite. I used this spiced pumpkin cupcake recipe from Sally’s Baking Addiction (her cupcakes always turn out so well!) and topped them with the delicious brown butter frosting. I love the nutty taste of brown butter, so I try to use it every chance I get (like with these muffins and this recipe for blondies). It complements the spiced pumpkin cupcakes perfectly! My husband isn’t a big frosting fan (crazy, I know!), but even he couldn’t stop eating these! It’s pretty simple to make and if you need a tutorial about how to brown butter, I found this explanation to be helpful. Once you get the hang of it it’s really easy. For this recipe, though, you want to let the melted butter solidify before making the buttercream. I talk more about that in the recipe below :) hope you like this recipe! If you give it a try share it on social media using #TriedTreatsAndTrends so that I can see your delicious creation!
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| Servings |
15 cupcakes
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- 1 3/4 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 2/3 cup dark brown sugar
- 2 large eggs room temperature
- 1 cup canned pumpkin puree
- 1/2 cup canola oil
- 1/3 cup milk
- 1 tsp. vanilla extract
- 1/2 cup unsalted butter for browning
- 1/2 cup unsalted butter room temperature
- 1 oz. cream cheese room temperature
- 2 Tbsp. heay cream or milk
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 1/2 cups powdered sugar
Ingredients
For the cupcakes
For the buttercream
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- Preheat oven to 350F. Line muffin pan with paper liners and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Set aside.
- In a medium bowl, whisk together the dark brown sugar and eggs until combined. Add pumpkin, canola oil, milk and vanilla, then whisk until smooth. Add to flour mixture and stir until combined without over mixing.
- Spoon batter into cupcake liners, filling about 1/2 way full. You will have some batter left over, so make another batch with what remains (about 3 cupcakes or 10 mini cupcakes). Bake for 15 – 17 minutes, until a toothpick comes out clean. Let cool in the pan for a few minutes, then transfer to wire rack to cool completely.
- Using a light-colored skillet or saucepan, melt 1 stick of butter over medium-low heat. Use a rubber spatula to stir the butter around as it melts and begins to bubble. Once it starts bubbling, increase heat to medium and continue stirring until you see brown flecks and it starts to foam. Once the butter has a nutty aroma and is a golden yellow color, remove from heat. Transfer to a heat-proof freezer-safe bowl. Let cool for about 10 minutes, then transfer to freezer or fridge to solidify. This will take about 20 minutes in the freezer and longer in the fridge. Make sure it isn't runny or frozen, then place into the bowl of a standing mixer fitted with the paddle attachment.
- Add the other stick of room temperature butter to the mixing bowl and beat on high until smooth, about 1 – 2 minutes. Add cream cheese, heavy cream and vanilla extract, then mix on low until combined. Gradually add the powdered sugar while the mixer is on low. Once it is fully incorporated turn the speed up to medium-high and mix for an additional 3 – 5 minutes until smooth and fluffy.
- Transfer to a piping bag fitted with your favorite decorating tip to frost. Enjoy!
