Pumpkin Cupcakes with Cinnamon Browned Butter Frosting

SO, since it’s fall, that means… it’s time to bake everything with pumpkin! I’ve been testing out a few recipes that have pumpkin in them - pumpkin cookies with white chocolate chips, pumpkin pie with streusel topping and cinnamon sugar drizzle (my roommates and I made this one and it will definitely be posted soon), and now I wanted to try these Pumpkin Cupcakes by Martha Stewart. I chose to pair these pumpkin cupcakes with a Cinnamon Browned Butter frosting.

Here is the recipe:

• 2 C all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp coarse salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 ground allspice
• 1 C packed brown sugar
• 1 C granulated sugar
• 1 C (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15 oz) pumpkin puree
  
  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
  2. In another bowl, whisk together brown sugar, granulated sugar, butter and eggs. Add dry ingredients and whisk together. Add in pumpkin puree and whisk together.
  3. Divide batter into lined cupcake tins. Fill each about halfway. Bake about 20 minutes, or until tops spring back when touched. Let cool on a wire rack.

Here is the recipe for the Cinnamon Browned Butter frosting I found online:

• 1 C (8 oz) brown butter (melt butter completely over stove top until browned)
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 6 C confectioners sugar
• 1/4 C whole milk or half and half. Add milk by tablespoon as needed to reach desired frosting consistency.
  
  1. Pour brown butter into mixing bowl with a standing mixer or hand mixer. Add cinnamon, vanilla and sugar. Beat together until it looks crumbly.
  2. Next, add the milk until your desired spreadable consistency is reached. 

Add the frosting to the cupcakes any way you like - I have the Mechanical Pastry Bag from Williams-Sonoma, which I use for frosting my cupcakes. It’s so easy and mess-free and it has tons of different tips to choose from. You can always spread the frosting with an off-set spatula or pipe with a plastic bag. Whatever you want!

I chose to decorate the cupcakes with fall decorations (thanks, Katie!) and little candy corn candies. I thought they add such a cute touch and make these cupcakes even more perfect for the fall season! Enjoy!

xoxo, A