Pumpkin Spice Cupcakes With Brown Butter Buttercream Recipe

Name: Pumpkin Spice Cupcakes With Brown Butter Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 4 teaspoons pumpkin pie spice; 3 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 2 cups granulated sugar; 3/4 cup canola oil; 1/2 cup unsweetened applesauce; 1 tablespoon pure vanilla extract; 2 cups canned pumpkin; 4 large eggs; BROWN BUTTER BUTTERCREAM; 1 cup unsalted butter, room temperature, divided; 4 cups powdered sugar (about 2 pounds); 2 teaspoons pure vanilla extract; 6 tablespoons buttermilk

Servings: persons

2 cups all-purpose flour
4 teaspoons pumpkin pie spice
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 cups granulated sugar
3/4 cup canola oil
1/2 cup unsweetened applesauce
1 tablespoon pure vanilla extract
2 cups canned pumpkin
4 large eggs
BROWN BUTTER BUTTERCREAM
1 cup unsalted butter, room temperature, divided
4 cups powdered sugar (about 2 pounds)
2 teaspoons pure vanilla extract
6 tablespoons buttermilk

1
Preheat the oven to 350u00b0F Line 2 regular size cupcake pans with cupcake liners.
2
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.
3
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.
4
BROWN BUTTER BUTTERCREAM:
5
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.

2211

kcal

Calories

119

Fat

276

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups all-purpose flour, 4 teaspoons pumpkin pie spice, 3 teaspoons baking powder, 2 teaspoons baking soda, and more.

Yes, Pumpkin Spice Cupcakes With Brown Butter Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Spice Cupcakes With Brown Butter Buttercream

How did you like this recipe?

Frequently Asked Questions