Pumpkin Brown Sugar Cupcakes

Katie Nichols

By
@knichols5895

These cupcakes are a perfect autumn treat! They have just the right amount of real pumpkin flavor topped with a savory brown-butter glaze.


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Comments:

Serves:

12-14

Prep:

25 Min

Cook:

20 Min

Ingredients

3/4 c
unsalted butter
1 2/3 c
all-purpose flour
2 tsp
baking powder
1 tsp
salt
1/2 tsp
ground cinnamon
1/4 tsp
nutmeg
1/8 tsp
ground cloves
1 c
canned pumpkin puree (not pie filling)
1 c
brown sugar
1/2 c
granulated sugar
2 large
eggs

GLAZE

1/2 c
unsalted butter
2 c
powdered sugar
2 tsp
pure vanilla extract
2 Tbsp
milk

Directions Step-By-Step

1
Preheat oven to 325 degrees. In a saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color. Drain the butter into a small bowl (leaving the foam on top behind) to let cool.
2
Whisk together flour, baking powder, cinnamon, salt, cloves, and nutmeg. In another bowl, whisk the sugars, eggs, butter, and pumpkin puree. Whisk in the flour mixture until combined.
3
Divide the batter evenly among paper-lined cups, filling each 3/4 full. Bake until a cake tester inserted in the cupcakes comes out clean. This should take about 20 minutes. Transfer cupcakes to wire racks to cool completely before glazing them.
4
To make the icing, melt the butter in a small saucepan over medium heat until brown in color. This might take about 10 minutes. Remove from heat and pour the butter into a bowl.
5
Stir in the powdered sugar, vanilla, and 2 tablespoons of milk to the butter until smooth. You can add more milk by tablespoons if necessary. Use immediately or else it hardens! To finish, spoon about 1 tablespoon of glaze over each cupcake. It's okay if it drips down the sides!

About this Recipe

Course/Dish: Cakes
Other Tags: Quick & Easy, For Kids