PUMPKIN BROWN BUTTER CUPCAKES

Hands down, these are the best cupcakes I’ve ever made at home. I don’t feel super strongly about many recipes, but this one is an exception because it’s perfection. Pumpkin and spice are two of the most defining scents of the holiday season, and this cupcake manages to capture that spirit and warmth in a moist and delectable base, with a light cinnamon frosting. If there’s a recipe I would recommend making for one of those many holiday parties or family gatherings coming up, it would be these cupcakes. You just can’t go wrong with this.

I made these for my father’s work potluck (pictured), and was so impressed that I made them again as a thank you for the dental office I was shadowing at. I accidentally used light whipping cream instead of heavy cream the second time around, and noticed that the frosting wouldn’t hold up and looked like it was melting. However, many commented on how they liked how light the frosting was, so maybe this substitution is something to consider if that’s what you’re looking for. 

Pumpkin Brown Butter Cupcakes with Cinnamon Frosting

From Sprinklebakes

Makes 24 cupcakes

Pumpkin Brown Butter Cupcakes

¾ cup unsalted butter

2 cups all-purpose flour

1 ½ teaspoons baking soda

3 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon salt

¼ teaspoon allspice

1 ½ cups granulated sugar

½ cup firmly packed light brown sugar

1 ½ cups pumpkin puree

3 large eggs

½ cup sour cream

Cinnamon Frosting

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 teaspoon pure vanilla extract

2 teaspoons cinnamon

To make cupcakes: Preheat oven to 350 degrees.  Line cupcake tins with papers. 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.

To make frosting: 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. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. 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.