Tuesday, November 12, 2013

Pumpkin Brown Butter Cupcakes #2 with Maple Cream Cheese Frosting

It IS still pumpkin season, even though we just had our first serious snowfall in Southern Ontario. Which, by the way, let me just tell you is not a lot of fun when you don't have any winter tires and live out in the country and have to drive 60 (km/h) for pretty much the entire 40 minute (no longer 40 minute) drive home because you keep sliding all over the place. Note to self: get winter tires ASAP, even though they cost a bazillion dollars that you don't have.

Anyways, I think pumpkin season should last forever stay until at least the end of November, so I think these are fair game. And in all honesty, I actually made these in time for Halloween, TWICE, because they are that fantastic. Truly.


If you've followed my blog for some time now, you may think these cupcakes sound familiar. Last year I posted about these Brown Butter Pumpkin Caramel Cupcakes, which are fairly similar. However, if I had to choose between the two, I would definitely, hands down, go with this recipe. These were perfectly cake-like, and not a more muffiny texture at all. Soft, moist and flavourful pumpkin cupcakes topped with the most delicious maple cream cheese frosting (so delicious I nearly licked the entire bowl clean, both times I made these), you just can't go wrong. I adore these cupcakes. And, the pictures of them look WAY better than my previous post. Bonus!

Yield: 24 cupcakes
For the cake:
3/4 cup unsalted butter
2 cups all-purpose flour
1 1/2 teaspoon baking soda
3 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon salt
1/4 teaspoon allspice
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 1/2 cups pumpkin puree
3 large eggs
1/2 cup sour cream

For the frosting:
8 oz. (1 package) cream cheese, softened
1/2 cup unsalted butter, softened
2 teaspoons maple extract
3-4 cups powdered sugar (depending on preferred stiffness)


Melt butter in a saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a light brown and starts to take on a nutty aroma. There will be little bits that accumulate on the bottom of the pan; this is what it is supposed to do, but watch carefully to avoid burning of the butter, which can happen quickly. Once completed, let the butter stand until cool but not solidified.

Preheat oven to 350 degrees. Line cupcake tins with papers.

In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt and allspice. Set aside.

In a large bowl, whisk the pumpkin puree with the granulated sugar, brown sugar, eggs and sour cream, until well combined. Stir in the flour mixture until just combined. Whisk in the browned butter until well blended.

Divide batter between cupcake liners, filling them about half full. Bake cupcakes for 20-25 minutes, or until they spring back when pressed in the middle.

For the frosting, beat the cream cheese and butter together using the paddle attachment on a stand or hand mixer. Scrape down the bowl once or twice to ensure no chunks of cream cheese are left. While beating, add the maple extract. Add powdered sugar, starting with 3 cups initially, on low speed and increasing to medium-high for 2 minutes, until frosting is light and fluffy. If frosting is not stiff enough, add an additional 1/2 cup of powdered sugar at a time, until desired consistency is reached.

Fit piping bag with decorative tip, and pipe frosting over cooled cupcake. Top with desired garnish.

Source: cupcakes from Sprinkle Bakes, frosting from Sweet Treats n' Healthy Eats Pin It

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