PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM

September 25th, 2017
Location  •   Connecticut

PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM-6

 Recipe & Photos by: Jamie, from Treats & Trends

Last week, marked the official start of autumn, and I wanted to share a little seasonal inspiration with you all, in food form! Like most people, fall is Matt and I’s favorite time of year. I especially like embracing fall’s seasonal scents while Matt’s obsession with fall comes from, well do I even have to say it,…football. 

This weekend we had an equal share of both. I was busy in the kitchen making these cupcakes, which…I must say I had to resist eating the frosting straight out of the piping bag. So while I was baking Matt was busy taking in one football game after another.

Oh, and if you follow us on Instagram, then you also know we also visited two pumpkin patches in the search of mums! & let’s just say our trip was a success, not only does our home smell like warm pumpkin cupcakes but it’s filled with mums to pull the whole aesthetic together. 

PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM-

PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM-19
PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM-20

Each fall I can remember my mother going the extra mile to embrace this season. From hay bales being purchased for exterior decor to mystic pumpkins being placed in each window, fall was truly a time to embrace the home. From cozy decor to scents flowing out of the oven and into the home; fall is linked with some of my fondest Connecticut memories. 

I can remember walking into the home after being in the brisk autumn air to scents of spices and pumpkin; ugh it just makes me feel so cozy inside. 

So when I saw this recipe on Jamie’s blog, Treats by Trends, I knew I had to share it with you all. & after backing these myself over the weekend, I’m so happy I did. I know you guys will love it and PLEASE tag Jamie and I if you decide to recreate these delicious treats. 

PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM-9

PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM-17
PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM-12

Okay, now let’s get to the recipe! Jamie is here to take it away: 

Fall is my favorite season for baking! Is there anything better than the smell of pumpkin coming from the oven while you cozy up on the couch and watch football?! To get into the fall spirit (even though it’s still 85 degrees here in Florida) I recently made some pumpkin cupcakes with brown butter buttercream. The cupcakes are flavorful and moist while the buttercream adds a nutty, caramely taste. Browning butter is really easy and it complements these cupcakes perfectly!

Enjoy :)

Pumpkin Cupcakes with Brown Butter Buttercream
Serves 15
Write a review
Print
Ingredients
  1. For the cupcakes
  2. 1 3/4 cups flour
  3. 1 tsp. baking powder
  4. 1 tsp. baking soda
  5. 1/2 tsp. salt
  6. 1 1/2 tsp. ground cinnamon
  7. 1 tsp. pumpkin pie spice
  8. 2/3 cup dark brown sugar
  9. 2 large eggs room temperature
  10. 1 cup canned pumpkin puree
  11. 1/2 cup canola oil
  12. 1/3 cup milk
  13. 1 tsp. vanilla extract
  14. For the buttercream
  15. 1/2 cup unsalted butter for browning
  16. 1/2 cup unsalted butter room temperature
  17. 1 oz. cream cheese room temperature
  18. 2 Tbsp. heay cream or milk
  19. 1 tsp. vanilla extract
  20. 1/4 tsp. salt
  21. 1 1/2 cups powdered sugar
Instructions
  1. For the cupcakes
  2. Preheat oven to 350F. Line muffin pan with paper liners and set aside.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Set aside.
  4. In a medium bowl, whisk together the dark brown sugar and eggs until combined. Add pumpkin, canola oil, milk and vanilla, then whisk until smooth. Add to flour mixture and stir until combined without over mixing.
  5. Spoon batter into cupcake liners, filling about 1/2 way full. You will have some batter left over, so make another batch with what remains (about 3 cupcakes or 10 mini cupcakes). Bake for 15 – 17 minutes, until a toothpick comes out clean. Let cool in the pan for a few minutes, then transfer to wire rack to cool completely.
  6. For the buttercream
  7. Using a light-colored skillet or saucepan, melt 1 stick of butter over medium-low heat. Use a rubber spatula to stir the butter around as it melts and begins to bubble. Once it starts bubbling, increase heat to medium and continue stirring until you see brown flecks and it starts to foam. Once the butter has a nutty aroma and is a golden yellow color, remove from heat. Transfer to a heat-proof freezer-safe bowl. Let cool for about 10 minutes, then transfer to freezer or fridge to solidify. This will take about 20 minutes in the freezer and longer in the fridge. Make sure it isn't runny or frozen, then place into the bowl of a standing mixer fitted with the paddle attachment.
  8. Add the other stick of room temperature butter to the mixing bowl and beat on high until smooth, about 1 – 2 minutes. Add cream cheese, heavy cream and vanilla extract, then mix on low until combined. Gradually add the powdered sugar while the mixer is on low. Once it is fully incorporated turn the speed up to medium-high and mix for an additional 3 – 5 minutes until smooth and fluffy.
  9. Transfer to a piping bag fitted with your favorite decorating tip to frost. Enjoy!
The Coastal Confidence http://the-coastalconfidence.com/

 SHOP THIS POST: 

 

 

 

 

 

 

aubreysig

4 thoughts on “PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge