I’m just now making my way out of the food coma/exhaustion that yesterday’s Friendsgiving left me in. I joined Adrian and Danielle for an 8 hour stint in the kitchen yesterday cooking up a Pinterest worthy dinner, and we’re sharing the recipes on our blogs this week. I handled all the desserts, and Adrian covered the main course and side dishes. The first dessert I’m sharing is one of my go-to desserts this time of year, Brown Butter Pumpkin Cupcakes with Cinnamon Cream Frosting.
CUPCAKES
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground gloves
- 1 cup canned pumpkin puree
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
FROSTING
- 1 stick unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups confectioners’ sugar, sifted
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
FOR CUPCAKES
- Preheat oven to 325 degrees.
- Line muffin tins with paper liners.
- Melt butter over medium-low heat and continue to cook, swirling occasionally until butter turns golden brown.
- Skim foam from top and remove from heat.
- Pour into bowl to stop the cooling.
- Whisk together flour, baking power, salt, cinnamon, nutmeg, and cloves.
- In another bowl whiskey together the pumpkin puree, both sugars, eggs, and brown-butter mixture.
- Add in the flour mixture and whisk until just combined.
- Divide batter evenly among lied cups, filling each three-quarters full.
- Bake for 10 minutes, rotate tins, then bake for 10 more minutes.
- Transfer tins to wire rack to cool completely before removing cupcakes.
FOR FROSTING
- Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes.
- Reduce speed to low, then add sugar 1 cup at a time.
- Add cinnamon and vanilla and mix until smooth.
- Frost cupcakes once they have completely cooled.
Brown Butter Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
Scale
Cupcakes
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground gloves
- 1 cup canned pumpkin puree
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
Frosting
- 1 stick unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups confectioners’ sugar, sifted
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
Instructions
For Cupcakes
- Preheat oven to 325 degrees.
- Line muffin tins with paper liners.
- Melt butter over medium-low heat and continue to cook, swirling occasionally until butter turns golden brown.
- Skim foam from top and remove from heat.
- Pour into bowl to stop the cooling.
- Whisk together flour, baking power, salt, cinnamon, nutmeg, and cloves.
- In another bowl whiskey together the pumpkin puree, both sugars, eggs, and brown-butter mixture.
- Add in the flour mixture and whisk until just combined.
- Divide batter evenly among lied cups, filling each three-quarters full.
- Bake for 10 minutes, rotate tins, then bake for 10 more minutes.
- Transfer tins to wire rack to cool completely before removing cupcakes.
For Frosting
- Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes.
- Reduce speed to low, then add sugar 1 cup at a time.
- Add cinnamon and vanilla and mix until smooth.
- Frost cupcakes once they have completely cooled.
Be sure to stop by every day this week for another delicious recipe as we lead up to the grand reveal of our Friendsgiving celebration on Thanksgiving day, and be sure to head on over to get the recipe for Grit and Glitter’s Green Bean Casserole! It was delicious.
