Pumpkin Spice Cupcakes With Brown Butter Buttercream
- Ready In:
- 43mins
- Ingredients:
- 17
- Yields:
-
24 cupcakes
- Serves:
- 24
ingredients
- 473.18 ml all-purpose flour
- 19.71 ml pumpkin pie spice
- 14.78 ml baking powder
- 9.85 ml baking soda
- 9.85 ml ground cinnamon
- 2.46 ml ground cloves
- 1.23 ml salt
- 473.18 ml granulated sugar
- 177.44 ml canola oil
- 118.29 ml unsweetened applesauce
- 14.79 ml pure vanilla extract
- 473.18 ml canned pumpkin
- 4 large eggs
-
BROWN BUTTER BUTTERCREAM
- 236.59 ml unsalted butter, room temperature, divided
- 946.36 ml powdered sugar (about 2 pounds)
- 9.85 ml pure vanilla extract
- 88.74 ml buttermilk
directions
- Preheat the oven to 350°F Line 2 regular size cupcake pans with cupcake liners.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extract, and pumpkin. Add the eggs 1 at a time. Mix on low until combined. Gradually add the flour mixture until just combined.
- Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, about 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
-
BROWN BUTTER BUTTERCREAM:
- In a saucepan, heat 1/2 cup butter over medium-low heat until lightly browned, about 8 minutes. Cool. In a large bowl using an electric mixer on medium speed, beat the remaining 1/2 cup butter for 30 seconds. Add the cool brown butter and beat until combined. Add the powdered sugar and vanilla. Beat in the buttermilk, 1 tablespoon at a time, until spreadable.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.