Pumpkin Brown Butter Cupcakes are soft, moist, creamy yet nutty, and perfect to quench any fall-flavor craving!
Recipe byTessa Arias
3/4cup(1 1/2 sticks) unsalted butter, room temperature, plus more for tins
1 2/3cupall-purpose flour, plus more for tins
1/4cupfresh sage leaves, cut into chiffonade (optional)
1/4teaspoonfreshly grated nutmeg
1cupcanned pumpkin puree (not pie filling)
1cuppacked light-brown sugar
Brown Butter Icing
For Brown Butter Icing
1/2cup(1 stick) unsalted butter
2cupssifted confectioners' sugar
2teaspoonspure vanilla extract
2tablespoonsmilk, plus more if needed
To Make Cupcakes:
Preheat oven to 325 F. Brush standard muffin tins with butter; dust with flour, tapping out excess. In a saucepan, melt the butter over medium-low heat. Add the sage, if desired, and continue to cook, 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.
Whisk together flour, baking powder, salt cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add flour mixture and whisk until just combined.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cake tester inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, dip top of each cupcake in icing, then turn over quickly and let set. Cupcakes are best eaten the day they are glazed, keep at room temperature until ready to serve.
To Make Brown Butter Icing:
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 bowl, leaving behind any burned sediment.
Add confectioners' sugar, vanilla, and 2 tablespoons milk to brown butter, stir until smooth. If necessary, add more milk (up to 2 tablespoons) a little at a time, just until icing is spreadable. Use immediately.
From Martha Stewart Cupcakes
Pumpkin Brown Butter Cupcakes https://handletheheat.com/pumpkin-brown-butter-cupcakes/ January 9, 2010