Desserts

Brown Butter Pumpkin Cupcakes with Cinnamon Buttercream Frosting

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Fluffy pumpkin cupcakes are moist and flavorful thanks to brown butter and a light, sweet buttercream frosting infused with cinnamon...perfect for fall, or on Thanksgiving for the kids and non-pie eaters!

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FOR THE CUPCAKES:
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup packed light brown sugar
1 cup granulated sugar
4 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon pure vanilla extract

FOR THE FROSTING:
1 cup (2 sticks) unsalted butter, at room temperature
1 (16 ounce) box powdered sugar (approximately 4 cups)
1/4 cup milk (or slightly more, if necessary), at room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 teaspoons cinnamon
FOR THE CUPCAKES: Make brown butter by slicing butter into pieces and melting it in a large, heavy-bottomed pot or skillet set over medium-low heat. Stir as butter melts and foams. Continue to monitor...
See the full directions on my site
Nutritions

Calories
800

Sodium
450mg
18% DV

Fat
59g
90% DV

Protein
5g
10% DV

Carbs
59g
20% DV

Fiber
3g
13% DV

The Easiest Twix Cookie Recipe

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Today we’re making the easiest Twix cookie recipe. These are simple cake mix cookies that we’re going to turn into your new favorite treat.

Twix are a delicious chocolate bar candy. If you’ve never had one you are missing out. These Twix cookies are inspired by the tasty combo of flavors found in the iconic candy bar by the same name.

Twix cookies feature (like the candy bar) a cookie with caramel and then chocolate of course! You could sort of re-fabricate this recipe into actual Twix bars but it’s much easier to just dollop the caramel and the chocolate on top of the cookies!

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