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Pumpkin Cupcakes with Brown Butter Frosting: A Delight!

Pumpkin Cupcakes with Brown Butter Frosting
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Deliciously moist pumpkin cupcakes topped with rich brown butter frosting, perfect for fall celebrations.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix the pumpkin puree, sugar, oil, eggs, and vanilla until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fill the cupcake liners about 2/3 full with the batter.
  6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  7. Let the cupcakes cool completely before frosting.
  8. For the frosting, brown the butter in a saucepan, then let it cool before mixing with powdered sugar and vanilla.
  9. Frost the cooled cupcakes with the brown butter frosting.

Notes

  • Ensure the butter for the frosting is cooled to room temperature before mixing.
  • Store cupcakes in an airtight container for up to 3 days.
  • For a spicier flavor, add more cinnamon or a pinch of cloves.

Nutrition

Find it online: https://recipesdays.com/pumpkin-cupcakes-brown-butter-frosting-recipe-2/