Pumpkin Cupcakes with Brown Butter Frosting

September 07, 2017

312

These Pumpkin Cupcakes are the perfect fall dessert! Perfectly spiced pumpkin cupcakes topped with an easy brown butter frosting and drizzled with salted caramel sauce. A must-bake this fall!

1/2 cup brown sugar (100g)
1/4 cup white sugar (50g)
1/3 cup vegetable oil (80ml)
1 tsp vanilla extract
2 large eggs room temperature
1 cup canned pumpkin (230g)
1/4 cup milk (60ml)
1 1/2 cups all-purpose flour (190g)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground allspice
1/2 teaspoon salt
For the frosting:
1/2 cup unsalted butter room temperature (115g)
2 cups powdered sugar (240g)
1 teaspoon vanilla extract
2 tablespoons buttermilk
Caramel Sauce optional
chopped pecan nuts optional

Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with paper liners. Tip: Make the brown butter for the frosting now if you want to assemble the cupcakes on the same day. In a large bowl combine...
See the full directions on my site

Nutritions

Calories
47

Sodium
161mg
6% DV

Fat
1g
2% DV

Protein
0.7999999999999999g
1% DV

Carbs
7g
2% DV

Fiber
0.30000000000000004g
1% DV