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Brown Butter Pumpkin Cupcakes with Cinnamon Buttercream Frosting

Move over pumpkin pie! Fluffy pumpkin cupcakes are moist and flavorful thanks to brown butter and a light, sweet buttercream frosting infused with cinnamon.

Brown Butter Pumpkin Cupcakes with Cinnamon Buttercream Frosting | {Five Heart Home}Okay, y’all…it’s time for me to face the music. November is drawing to a close and this is going to be my last pumpkin recipe of the season (*sniff*)! Now that doesn’t mean that I’m going to stop baking with pumpkin, just sharing it. After all, pumpkin is about to be overshadowed by peppermint and eggnog and Christmas cookies, and that’s okay…because I am finally feeling ready.

You may have noticed that my recipes tend to stick with the current season rather than jumping too far ahead to futuristic upcoming holidays. That might make me a bad blogger, but I just can’t bring myself to think about Christmas until I’m past Turkey Day! I have a lot of admiration for the bloggers who give us plenty of time to plan ahead by posting pumpkin recipes in July and Christmas recipes in October, and sometimes I wish that I, too, could get in the spirit of the various holidays that far in advance. But mark my words…the day after Thanksgiving, I’ll be decorating my tree and hitting publish on my first Christmas post of the season! Just not a day sooner. ๐Ÿ˜‰

Anywho, these here pumpkin cupcakes are a perfect way to get ready for Thanksgiving and bid adieu to fall. I love what brown butter does for my baking, and these little beauties are no exception. Brown butter has such a deep, caramelized, almost nutty flavor, which ends up being a perfect complement to the pumpkin. And the frosting? Sweet, whipped buttercream is enhanced with spicy cinnamon. What sounds better on a pumpkin cupcake than that?

Brown Butter Pumpkin Cupcakes with Cinnamon Buttercream Frosting

Yield: 24 cupcakes

Brown Butter Pumpkin Cupcakes with Cinnamon Buttercream Frosting

Move over pumpkin pie! Fluffy pumpkin cupcakes are moist and flavorful thanks to brown butter and a light, sweet buttercream frosting infused with cinnamon.

Ingredients

  • FOR THE CUPCAKES:
  • 1 cup (2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 4 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon pure vanilla extract
  • FOR THE FROSTING:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 (16 ounce) box powdered sugar (approximately 4 cups)
  • 1/4 cup milk (or slightly more, if necessary), at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon

Instructions

  1. FOR THE CUPCAKES:
  2. Make brown butter by slicing butter into pieces and melting it in a large, heavy-bottomed pot or skillet set over medium-low heat. Stir as butter melts and foams. Continue to monitor and stir as the foam subsides and the butter begins to turn golden, with dark specks forming at the bottom of the pan. When the butter smells nutty and is golden brown in color, remove from heat and pour into a bowl to cool, allowing any sediment at the bottom of the pan to remain behind.
  3. Preheat the oven to 350ยฐF and line cupcake pans with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a large bowl, mix together cooled brown butter, sugars, eggs, pumpkin, and vanilla. Blend in dry ingredients until smooth and incorporated, but do not overbeat.
  4. Scoop batter into lined cupcake pan, dividing evenly between the 24 cups (each liner should be about 2/3 full). Bake for 18 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for a couple of minutes before transferring to a wire rack to cool completely.
  5. FOR THE FROSTING:
  6. In a large bowl, use an electric mixer to beat butter until smooth. Slowly blend in powdered sugar, alternating with milk. Add vanilla, salt, and cinnamon and beat on high until light and fluffy. Frost cupcakes once they are completely cool and top with a sprinkle of cinnamon sugar, if desired.
Recipe Management Powered by Zip Recipes Plugin
http://www.fivehearthome.com/2013/11/21/brown-butter-pumpkin-cupcakes-with-cinnamon-buttercream-frosting/

This recipe was originally shared as a contributor post over at A to Zebra Celebrations.

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Warm Pumpkin Spice Drink ~ tastes like pumpkin pie in a mug! It's caffeine-free, though it can be mixed with coffee to make a Pumpkin Spice Latte. It can also be made dairy-free! | {Five Heart Home}

Pumpkin Vanilla Parfaits with Maple Cinnamon Pecan Granola
Pumpkin Vanilla Parfaits with Maple Cinnamon Pecan Granola | {Five Heart Home}

And see all of our recipes <<< HERE!

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I always love hearing from you! ~ samantha {at} five heart home {dot} com

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Comments

  1. Hello beautiful! It is nice to meet you and all your flavorful details. I love me some brown butter and that cinnamon buttercream is just dreamy.

    And Amen Samantha…Christmas can be celebrated after Turkey day!! I can’t get myself to start peppermint, cranberries and eggnog until at least next week. Not October. I love sharing recipes when the ingredients are actually in season. Like today, I picked up some fresh cranberries because they are now here. So those will come soon!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha ha, Zainab! I think it takes all of us different types of bloggers — those who stick to the current season, and those who jump ahead to the next holiday — to make sure that our readers have all of the ideas and resources they want and need for not only this week, but two months down the road! I just happen to be in the former camp. ๐Ÿ˜‰ Looking forward to your cranberry recipes! ๐Ÿ™‚

  2. These are so adorable and packed with wonderful flavors. Can’t wait to try them out. Thanks for your supports in the Online Bake Sale at Tina’s blog. So glad I joined cos that’s how I learn about your pretty blog. ๐Ÿ™‚ May you get ten-folds of blessings in return.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      You are so sweet, Amy! I was happy to join Tina’s bake sale…I hope it’s a smashing success! Thanks so much for stopping by…have a great weekend! ๐Ÿ™‚

  3. Debbie Caraballo says:

    There’s just no use rushing the holidays! Sometimes you feel like you’re being pushed from Halloween directly into Christmas! No, no…I feel the same way you do….Thanksgiving is a meaningful holiday, and we should all be thankful before we start thinking about the Christmas season. So you’re a very GOOD blogger, IMHO!

    Have a GREAT Thanksgiving. my friend!
    Deb

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I hear you, Deb…guess we just have to learn how to ignore the Christmas displays creeping into our favorite stores by August! ๐Ÿ˜‰

      Hope you have a great weekend and a wonderful Thanksgiving!

  4. These look and sound so good! I have never thought of doing cinnamon frosting with pumpkin, but it sounds amazing! Thanks for sharing!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      You’re very welcome, Chelsea! I think the cinnamon frosting really complements the pumpkin. Hope you enjoy these…thanks so much for stopping by! ๐Ÿ™‚

  5. These look so good! Thanks for sharing the recipe.

  6. These look dangerous! thanks for sharing ๐Ÿ™‚ http://www.handmadeintheheartland.com/

  7. These look delicious, Samantha!! I’m going to have to force myself to wait until all our holiday food is cleared out before I try them, I think… but I’m definitely looking forward to it!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Rachel…I hope you enjoy them! Plenty of time post Turkey Day for more holiday treats! ๐Ÿ˜‰

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