Wednesday, October 17, 2012

Pumpkin Cupcakes with Brown Butter Frosting

These little sweet treats are to die for. They are so incredibly moist and flavourful and when topped with such a divine frosting such as browned butter, it makes them pretty much irresistible to stop at just one.....or two.....or, say, three.....

And have I mentioned just how easy they are to make? Oh goodness, you can whip up a batch of these bad boys in no time. I'm sure many of you have seen this super easy recipe floating around Pinterest and maybe wondered how well they actually turn out. Well, trust me when I say they taste absolutely amazing!

This batch I made last year with no frosting, but instead just brown sugar and cinnamon


1 package any flavour cake mix (I used Butter Pecan)
1 398mL (about 14oz) can Pure Pumpkin

That's all. I swear.

Mix the 2 ingredients together with a mixer. Fill cupcake holders about 3/4 full of batter for larger cupcakes or 1/2 full for slightly smaller ones. Bake at 350F for about 25 minutes. Makes approximately 12 larger cupcakes or 18 slightly smaller ones.

Brown Butter Frosting
I found the recipe from this blog (I only used the frosting recipe, not the cupcake one) and decided to give it a whirl from all the positive reviews. I did change it a bit by adding some cinnamon and brown sugar though, which gave it a really nice extra flavour. It was soooooo yummy, it took a LOT of will power to not just stick a spoon in and eat it entirely straight up!

1/2 cup unsalted butter
1 1/2 cups powdered sugar
1/4 cup brown sugar
2 tsp vanilla extract
2 tbsp milk
1 tbsp cinnamon

*note, all measurements are approximate. You can add more or less powdered sugar or milk to get the frosting to the consistency of your liking.

Melt butter on low to medium heat, eyeing it closely so it doesn't burn. Once melted and starting to turn a nice golden brown (again, do not over cook that it starts to burn), remove from heat and slowly add powdered sugar, mixing constantly to make it a smooth consistency. Add brown sugar, vanilla, and cinnamon and continue mixing until all ingredients are blended together smoothly. Slowly add milk to thin it out a bit and keep adding it until you've reached the frosting consistency that you desire.

Take a spoonful of frosting and drizzle as much or little as you'd like over each cupcake. Frosting will harden to a really nice soft consistency, that even a couple days after making them and biting into them, the frosting will still have that melt-in-your-mouth taste.

Enjoy!! Pin It