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Monday, October 1, 2012

Delicious Pumpkin Brown Butter Cupcakes with Cinnamon Frosting

First and foremost, this recipe is DELICIOUS. I received rave reviews from everyone at our cookout this past weekend. Second, you need to plan on setting some time away to make these! I have a habit of seeing something and wanting to make it on a whim. I begin before reading through the instructions and at times this puts me in a mild predicament. For example, I began making these cupcakes at 5:00 on Saturday evening (our guests were to arrive around 6pm). Normal cupcakes take 5-10 minutes to put together and about 20-25 minutes to bake. After making frosting and applying it to the cupcakes, an hour should be plenty of time for the whole process. I ended up working on this recipe for about an hour and a 1/2! The frosting took (by far) the LONGEST portion of active time. I worked on the frosting for 40-45 minutes and by the time it was done I didn't have enough time to frost the cupcakes in a pretty, decorative manner. I ended up just slapping the frosting on with a knife. Admittedly, the cupcakes were NOT pretty...but they were delicious! :) I found the recipe on Sprinkle Bakes. If you like pumpkin desserts and baking I would highly recommend this recipe! The frosting was especially yummy. It reminded me of the cinnamon honey butter from Texas Roadhouse!

Pumpkin Brown Butter Cupcakes 
with Cinnamon Frosting
Yield:  About 24 cupcakes                                                                                                            
¾ cup unsalted butter
2 cups all-purpose flour
1 ½ tsp. baking soda
3 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt
¼ tsp. allspice
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
1 ½ cups pumpkin puree
3 large eggs
½ cup sour cream
  1. Preheat oven to 350 degrees.  Line cupcake tins with papers.
  2. 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.
  3. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt and allspice.  Set aside.
  4. In a large bowl, whisk 1 ½ 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.  
  5. Divide batter between cupcake liners.  Fill them about half full.
  6. Bake cupcakes for 20-25 minutes, or until they spring back when pressed in the middle.

Cinnamon Frosting 
From Baked: New Frontiers in Baking
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
  1. 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.
  2. 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.
The final product? Under my improperly planned time constraint...not pretty...but again SOOO YUMMY! :)
Enjoy! :)

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