484
Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
Serves: 12 Cupcakes Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the Brown Butter Cream Cheese Frosting
- 100 g salted butter
- 150 g cream cheese, softened at room temperature
- 250–280 g icing sugar
- ½ tbsp milk
- ½ tsp vanilla extract
- ¼ tsp cinnamon, or more according to taste
- A pinch of salt
For the cupcake batter
- 125g plain flour (spooned & levelled)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 ½ tsp pumpkin pie spice
- 120 ml vegetable oil (or coconut oil)
- 2 large free-range eggs
- 150 g packed light or dark brown sugar
- 225 g canned pumpkin puree
- 1 tsp pure vanilla extract
- Marzipan or sugar paste pumpkins to decorate
Instructions
For the Brown Butter Cream Cheese Frosting
- Melt the butter in a non-stick pan over medium heat, stirring constantly. The butter will get foamy, then bubbly, then start to turn golden brown and develop a nutty/caramel aroma. Once it becomes a deep golden colour, remove from the heat and pour into a bowl. Leave to chill in the fridge or freezer until it is the consistency of room temperature butter again (not melted butter).
- Cream together the softened brown butter and half of the icing sugar and mix well. Add the remaining icing sugar, milk, cinnamon, vanilla extract and a pinch of salt and mix until creamy. Then, add the cream cheese and beat with an electric mixer for 2 minutes.
For the cupcake batter
- Preheat the oven to 175°C top and bottom heat (not fan). Line a 12-cup muffin tin with cupcake liners.
- Mix the flour, baking powder, bicarbonate of soda, salt, cinnamon and pumpkin pie spice in a large bowl. Set aside.
- Whisk the oil, eggs, brown sugar, pumpkin and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until smooth. The batter will be thick.
- Pour or spoon the batter into the liners – fill them only 2/3 full to prevent the batter from overflowing. Bake for 20–22 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.
- Decorate the frosting with some spooky edibles or pumpkin sugar pastes.
Did You Try This Recipe?
Show us & tag us on Instagram at @kachenmagazine