↞ recipe box start page
Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cake:
3/4 cup unsalted butter
2 cups all-purpose flour
1 1/2 tsp. baking soda
3 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt
1/4 tsp. allspice
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 1/2 cups pumpkin puree
3 large eggs
1/2 cup sour cream
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 1/2 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.
Cinnamon Frosting
1 1/2 cups sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
2 teaspoons cinnamon
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.
view more member recipes
PUMPKIN BROWN BUTTER CUPCAKE WITH CINNAMON FROSTING
view my recipes
print
save
Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cake:
3/4 cup unsalted butter
2 cups all-purpose flour
1 1/2 tsp. baking soda
3 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt
1/4 tsp. allspice
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 1/2 cups pumpkin puree
3 large eggs
1/2 cup sour cream
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 1/2 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.
Cinnamon Frosting
1 1/2 cups sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
2 teaspoons cinnamon
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cinnamon Streusel Pumpkin Coffee Cake With A Brown Butter Maple Glaze
by suemunzlinger
Serves: 16 Ingredients Cake Ingredients: 1/2 cup salted butter, very soft, almost melted 1/2 cup packed brown sugar 1 1/2 cups pumpkin 3 large eggs 2 1/2 cups all purpose flour
by suemunzlinger
Serves: 16 Ingredients Cake Ingredients: 1/2 cup salted butter, very soft, almost melted 1/2 cup packed brown sugar 1 1/2 cups pumpkin 3 large eggs 2 1/2 cups all purpose flour
Brown Butter Rum Cream Cheese Frosting
by sgre52160
8 oz. cream cheese, softened 1 cup (2 sticks) unsalted butter, browned and cooled 1/2 tsp butter rum flavoring Pinch of salt 4 - 5 cups powdered sugar Using a stand mixer (or a hand mixer, if y
by sgre52160
8 oz. cream cheese, softened 1 cup (2 sticks) unsalted butter, browned and cooled 1/2 tsp butter rum flavoring Pinch of salt 4 - 5 cups powdered sugar Using a stand mixer (or a hand mixer, if y
Cashew Scotchies With Brown Butter Frosting
by sgre52160
Bars No-Stick Cooking Spray 2 1/2 cups Martha White® All-Purpose Flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup butter, melted 2 1/2 cups firmly packed brown sugar 2 teaspoons v
by sgre52160
Bars No-Stick Cooking Spray 2 1/2 cups Martha White® All-Purpose Flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup butter, melted 2 1/2 cups firmly packed brown sugar 2 teaspoons v
Pumpkin Cake With Butter-pecan Frosting
by sgre52160
Cake 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon powdered g
by sgre52160
Cake 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon powdered g
Pumpkin Cake With Brown Butter Icing
by sgre52160
•8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan •1 2/3 cups all-purpose flour, plus more for pan •1 teaspoon ground cinnamon •1/4 teaspoon ground nutmeg •
by sgre52160
•8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan •1 2/3 cups all-purpose flour, plus more for pan •1 teaspoon ground cinnamon •1/4 teaspoon ground nutmeg •
view more member recipes
related CDKitchen recipes
Hairy Daddy Longlegs Cupcake
Pumpkin Brownies With Cream Cheese Frosting
Confetti Cupcakes
Drunken Gingerbread Men Cupcakes
Basic Roasted Pumpkin Seeds With Variations
Diabetic Pumpkin Pie
Pumpkin Pie Shot
Fried Pumpkin
Chocolate Cupcakes With Chocolate Cream Cheese Frosting
Better Than Pumpkin Pie