Brown Butter Pumpkin Cupcakes with Cinnamon Buttercream Frosting

November 22, 2013

249

Fluffy pumpkin cupcakes are moist and flavorful thanks to brown butter and a light, sweet buttercream frosting infused with cinnamon...perfect for fall, or on Thanksgiving for the kids and non-pie eaters!

FOR THE CUPCAKES:
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup packed light brown sugar
1 cup granulated sugar
4 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon pure vanilla extract

FOR THE FROSTING:
1 cup (2 sticks) unsalted butter, at room temperature
1 (16 ounce) box powdered sugar (approximately 4 cups)
1/4 cup milk (or slightly more, if necessary), at room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 teaspoons cinnamon

FOR THE CUPCAKES: Make brown butter by slicing butter into pieces and melting it in a large, heavy-bottomed pot or skillet set over medium-low heat. Stir as butter melts and foams. Continue to monitor...
See the full directions on my site

Nutritions

Calories
800

Sodium
450mg
18% DV

Fat
59g
90% DV

Protein
5g
10% DV

Carbs
59g
20% DV

Fiber
3g
13% DV