Saturday, October 1, 2011

Pumpkin-Brown Butter Cupcakes

This is my favorite cupcake - ever.  I've been on the hunt for canned pumpkin for over a week now and was so excited to finally see it in the store the other day.  I picked up two jumbo cans - I've got lots of pumpkin things I want to bake.  But without a doubt, these were going to be first.  This cupcake is fall - pumpkin, spices and a delicious frosting make this an amazing treat.  I have yet to meet anyone who has had one and not loved it.  Even if you're not a fan of pumpkin, you will love these.  My whole family is a huge fan of these, especially my dad.  He is really looking forward to these. 

soooooo good
This is an extremely easy cupcake.  And you get to brown butter twice, once for the cupcake and once for the frosting, and I always find it fun.  The first time I browned butter I was amazed at it.  I had it in a very small saucepan and didn't realize that it would foam that much and had to keep taking it off the burner.  Now I'm smarter and use a bigger saucepan.  Browning the butter is as hard as it gets in this recipe. 

The smell of these baking in your oven is amazing.  If it's a crisp fall day out, make these - it will really put you in the fall mood.  Once all cooled, time to brown some butter again for the frosting.  This time you brown it longer, about 10 minutes, but it makes the frosting amazing.  People always comment on the frosting and can't believe it's that easy.  Once the frosting is all ready to go, time to spoon some over each cupcake.  Don't worry if it goes all down the sides, it's ok.  It's a loose frosting, icing really, so it's meant to.  Once it's set - time to eat it.  You wont get any complaints about these from anyone.  Happy Baking!

Pumpkin-Brown Butter Cupcakes
makes 15

3/4 cup (1 1/2 sticks) butter, room temp
1 2/3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1 cup canned pumpkin puree (not pie filling)
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
Brown Butter Icing

  1. Preheat oven to 325 degrees.  Line standard muffin tins with paper liners.  In a saucepan, melt the butter over medium-low heat, swirling occasionally, until butter turns golden brown.  Skim foam from top, and remove from heat.  Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.
  2. Whisk together flour, baking powder, salt, cinnamon, nutmeg and cloves.  In another bowl, whisk together the pumpkin puree, both sugars, eggs and brown-butter.  Add flour mixture and whisk until just combined.
  3. Divide batter evenly among lined cups, filling each three-quarters full.  Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes. 
  4. To finish, spoon icing or dip tops of each cupcake into icing and let set. 
Brown-Butter Icing

1/2 cup (1 stick) butter
2 cups confectioners sugar
2 tsp vanilla extract
2 tbsp milk, plus more if needed

  1. Melt butter in a small saucepan over medium heat, swirling pan occasionally, until nut-brown in color, about 10 minutes.  Remove from heat, and pour butter into a bowl, leaving any burned sediment behind.
  2. Add confectioners sugar, vanilla and 2 tbsp milk to brown butter; stir until smooth.  If necessary, add more milk (up to 2 tbsp) a little at a time, just until icing is spreadable.  Use immediately.

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