Pumpkin-Brown Butter Cupcakes (courtesy of Martha Stewart)
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)
1 stick of butter room temp.
2 1/2 cups powder sugar
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!!
Vanilla Pumpkin Pie Cupcakes