Desserts

Brown Butter Pumpkin Cupcakes with Cinnamon Buttercream Frosting

November 22, 2013

259

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!

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

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 39g 197%

Polysaturated Fat 2g 18%

Monosaturated Fat 16g 103%

Cholesterol 164mg 55%

Sodium 450mg 18%

Potassium 261mg 7%

Protein 5g 10%

% DAILY VALUE^*

Total Carbohydrate

Fiber 3g 13%

Sugar 35g 71%

Vitamin A 2233IU 44%

Vitamin B6 0.37mg 18%

Vitamin C 1mg 3%

Calcium 116mg 11%

Iron 2mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.