#57 Pumpkin-Brown Butter Cupcakes

MMMM the smell of brown butter has filled the house right now! What a tasty pick by My Cupcake Journey for the MSC monthly bake. Right off the bat I decided to go with a frosting instead of the glaze. I'm just a frosting type of girl ;) Now this frosting wasn't good... It was delicious! I've never made brown butter before but after I mixed all the ingredients together, I would have to say that the frosting had almost a maple syrup taste. Now to the cupcake. It has the perfect amount of spice and surprisingly with the batter being on the thick side the cake was not dense but actually light and fluffy. This is the perfect pick to start off the fall baking season!

Pumpkin-Brown Butter Cupcakes (courtesy of Martha Stewart)
The Goods
1 1/2 sticks of butter room temp
1 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon  ground cloves
1 cup canned pumpkin puree
1 cup packed light brown sugar
1/2 cup granulated sugar
2 lg eggs room temp


The How To
Preheat oven to 325. In a sauce pan melt the butter over medium-low heat and swirl the pan occasionally until the butter turns a golden brown. Remove from the heat and skim the foam off the top. Pour browned butter into a bowl to stop the cooking, leaving any burned sediment behind; let cool.

In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves then set aside.

In the bowl of a stand mixer, whisk together the pumpkin puree, both sugars, eggs, and brown butter.

Add flour mixture and whisks until just combined.

 Divide batter evenly among cups, filling each about three-quarters full. Bake rotating tins halfway through the 20 bake time. Transfer tins to wire racks to cool completely before frosting.

Brown Butter Frosting (courtesy of Good House Keeping)
The Goods
1 stick of butter room temp.
2 1/2 cups powder sugar
1/4cup milk
1 1/2 teaspoons vanilla

The How To
Brown the butter as shown above. Let this cool for at least 30mins. After butter has reached room temp, combine the sugar, milk and vanilla and mix on medium speed unitl smooth.

Now frost and enjoy!!

Up Next...
Vanilla Pumpkin Pie Cupcakes

#56 A$$ Kicking Carrot Cupcakes

I don't know what it is about jalapenos but it's spicy hotness is something I'm trying to master and I think I might have done it with these cupcakes. Carrot cupcakes are amazing by themselves but when you add the jalapenos it gives it a slightly savory element. When it came to the frosting I really didn't want it to be super sweet so I went with a plain cream cheese frosting and it worked out perfectly. Just a little FYI- the longer these guys sit out the more intense the jalapeno flavor gets. I would suggest eating these up with in 2 days or jalapeno is the only thing your going to smell or taste.

A$$ Kicking Carrot Cupcakes (Courtesy of Lucinda Hutson)
Check out the link for the original recipe especially if you like tequila and raisins

The Goods
2 cups flour sifted
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 heaping teaspoons cinnamon
1 heaping tablespoon ground ginger
3 whole cloves, ground
1/2 teaspoon allspice
4lg eggs room temp
1 cup canola oil
1 cup sugar
1 cup dark brown sugar packed
3 cups grated carrots packed
1 teaspoon lime zest
2 teaspoons orange zest
4 jalapenos seeded and minced
8oz crushed pineapple, drained
3/4cup sweet coconut flakes

The How To
Preheat oven to 350 degrees. Prep your carrots and jalapenos then set aside.

 In a large bowl sift flour, baking powder, soda, salt, and spices and set aside.

In the bowl of a stand mixer beat eggs until pale yellow then add sugars, and slowly mix in oil.

Add dry ingredients on low speed until just blended.

Fold in carrots, pineapple, coconut, and jalapenos.

MMMMM salad anyone??

Divide batter among cupcake liners and bake four about 18-20mins rotated halfway through the bake time.

Let cupcakes cool in tin for about 8mins then remove and let cool completely before frosting.

Cream Cheese Frosting
The Goods
8oz cream cheese room temp.
4 tablespoons butter room temp.
2 cups powder sugar
1/2 teaspoons lemon juice
Optional lime zest for taste.

The How To
Blend butter and cream cheese until smooth on medium speed. Add lemon juice, lime zest and powder sugar. Now frost your little heart out!!

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Up Next...
Pumpkin Brown Butter Cupcakes