Brown Butter Pumpkin Cupcakes

“This might be the best thing I’ve ever tasted.” My friend, Megan, wasn’t joking. These are insanely good. The first time I made these cupcakes was last year for a tailgate and they were a huge success. The recipe is really simple and I can’t even describe how delicious they really are. I know you probably have been seeing a lot of pumpkin recipes lately, but this is one recipe you have to try! No mixer is required, which means easier cleanup. And I’m not sure if you have ever tried brown butter before, but you should. It’s life-changing. The brown butter is in the cake and the icing. SO YUMMY! This cake is moist and fluffy and the warm spices of cinnamon, nutmeg, and clove perfume the cake with the taste and smell of fall. I literally was making noises when I ate this cupcake – it’s so soft and feels like real comfort food. Y’all are gonna freak out.

Here is the process of making the liquid gold – brown butter…

Brown Butter Pumpkin Cupcakes: (from Martha Stewart’s Cupcakes)

Prep Time: 25 minutes          Cook Time: 20 minutes          Servings: 20 cupcakes

  • 1 1/2 sticks unsalted butter, room temperature
  • 1 2/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup canned pumpkin puree (not pie filling)
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs

Preheat oven to 350°. Put butter in a saucepan over medium heat. Swirl around occasionally until it turns golden brown (about 10 minutes). Place brown butter in a separate bowl to cool. Combine flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, mix cooled butter, pumpkin puree, both sugars, and eggs. Gradually stir in the flour mixture into the butter mixture. Mix just until combine (do not over-stir, or else you will get a tough cupcake). Place batter in cupcake tins (about 3/4 full) and bake for 18-20 minutes. Let cool before icing the cupcakes.

Brown Butter Icing: (from Martha Stewart’s Cupcakes)

  • 1 stick unsalted butter, room temperature
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk, if needed

Brown butter using the same method as you did for the cupcakes. Take off heat and place butter in a separate bowl. Mix butter with powdered sugar and vanilla. If needed, add milk a little bit at a time. You want the consistency to be thin enough to spread, but not runny. Place a 1/2 – 1 tablespoon of icing on each cupcake and spread around the top of the cake. Enjoy!

love, maddie

Advertisements

2 thoughts on “Brown Butter Pumpkin Cupcakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s