Pumpkin Cupcakes

by Taryn Camp Aug 30, 2020

Ready for the absolute cutest pumpkin dessert?! Pumpkin-spiced cupcakes with a delicious brown butter cream cheese frosting all dressed up for Fall! These cupcakes are delicious, and they're a super easy way to impress a crowd. 

Yield: Makes 16 to 20 cupcakes

Prep Time: 45 mins

Cooking Time: 18 to 20 mins

Decorating Time: 15 mins

 

Ingredients

 

For the pumpkin cupcakes:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cardamom

1/2 tsp salt

2 large eggs, room temperature

3/4 cup light brown sugar

3 tbsp maple syrup

1 tsp vanilla

1/2 cup vegetable oil

1 cup pumpkin puree

1/4 cup buttermilk

 

For the brown butter cream cheese frosting:

1/2 cup unsalted butter

1/2 cup cream cheese, room temperature

3 1/2 cups powdered sugar

1 tbsp vanilla bean paste

3/4 tsp salt

4 oz bottle of #Blessed sprinkle mix

 

Method

  1. To make the brown butter for the frosting, place the unsalted butter in a light colored saucepan over a medium heat
  2. Allow the butter to melt and swirl gently as the butter starts to foam
  3. Continue to swirl until the butter develops a nutty aroma and small brown bits appear on the base of the pan
  4. Take off the heat as soon as the little pieces turn amber. The process should take 5-8 mins in total
  5. Pour into a heatproof bowl and place in the fridge for 1 hour to set to room temperature while you make the cupcakes
  6. Preheat the oven to 350°F (177°C) and line a cupcake pan with liners
  7. Add the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom and salt to a medium bowl and stir to combine
  8. Add the eggs, light brown sugar, maple syrup, vanilla and vegetable oil to a large bowl and whisk together
  9. Add the dry ingredients to the wet ingredients and mix on medium with a hand mixer until just combined
  10. Add the pumpkin puree and buttermilk and mix again on medium until smooth
  11. Use an ice-cream scoop to place a small amount of the batter into each liner, around 2/3 full
  12. Bake for 15 to 20 mins or until a skewer inserted comes out clean
  13. Remove from the oven and leave to cool for 10 mins in the pan, before removing each cupcake and placing on a wire rack to cool further
  14. Meanwhile, add the brown butter and cream cheese into the bowl of a stand mixer and mix on medium until light and creamy
  15. Reduce speed to low and add the powdered sugar 1 cup at a time
  16. Add the salt and vanilla bean paste and mix to combine
  17. Add the frosting into a piping bag fitted with your favorite tip and pipe a swirl on top of each cooled cupcake
  18. Sprinkle #Blessed on top of each cupcake and enjoy!
Taryn Camp


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