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Pumpkin Cupcakes with Browned Butter Frosting
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Pumpkin Cupcakes with Brown Butter Frosting

Servings 24

Ingredients

Dry Ingredients

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
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Wet ingredients

  • 2 3/4 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 3/4 cup can pumpkin purée
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  • Browned Butter Frosting
  • 1 stick of butter 8 tablespoons
  • 2 cups sifted powdered sugar
  • 2 teaspoons vanilla
  • 2 - 4 Tablespoons milk.

Instructions

  • Preheat oven to 350 degrees. Line 2 twelve cup muffin tins with paper liners.
  • 1. Place all dry ingredients in a large bowl, whisk to combine.
  • 2. Place the sugar and oil in the bowl of an electric stand mixer, beat until incorporated. Scraping the bowl as needed.
  • 3. Add the eggs one at a time, mixing well after each addition. Add the pumpkin, mix until incorporated.
  • 4. With the mixer on low ,slowly add the dry ingredients, mixing until just incorporated.
  • 5. Fill paper liners 3/4 full with batter. Bake at 350 degrees for about 12 minutes, rotate pans and continue to bake another 10 minutes. test with a tooth pick for doneness. remove from oven, place on a wire rack to cool. When cooled, frost cupcakes.
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  • Brown Butter Frosting
  • In a medium saucepan, melt butter on low heat until butter becomes a nut brown color. This will take between 5 to 10 minutes. Do not walk away from the butter on the stove, it will turn quickly. Remove butter to a medium mixing bowl. Add powdered sugar, vanilla and 2 tablespoons of milk. Beat until smooth, adding more milk to reach a spreading consistency if necessary. Frost cupcakes.