Pumpkin Spice Cupcakes with Brown Butter Icing
Is there anything better than a pumpkin spice cupcake in Autumn? Yes, a pumpkin spice cupcake with delicious brown butter icing! These delicious cupcakes are so easy to make - here's how!
Equipment
- Mixing bowl
- Piping Nozzle
- Small saucepan
Ingredients
- 125 grams plain flour
- 1.5 teaspoon pumpkin spice mix (you can make your own mix from scratch)
- 1 teaspoon baking soda
- 225 grams pumpkin puree (you can make your own from scratch)
- 2 large eggs
- 100 grams caster sugar
- 50 grams light brown sugar
- 100 grams vegetable oil
- 1 teaspoon vanilla extract
For the Brown Butter Icing
- 225 grams unsalted butter
- 1/2 teaspoon vanilla extract
- 450 grams icing sugar
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350 º F/175 º C. Add cupcake liners to the pan and set aside.
- In a large mixing bowl, combine sugars, oil, pumpkin, eggs and vanilla. Mix on medium speed until combined.
- In another bowl, add flour, pumpkin pie spice, baking soda and salt and lightly mix to combine.
- With the mixer on low speed, slowly add dry ingredients to the wet ingredients until fully incorporated. Pause and scrape the bowl to ensure all the mixture is incorporated.
- Spoon 3 tablespoons of mixture into each cupcake liner.
- Bake cupcakes for 18 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
- Transfer cupcakes to a baking rack and allow to cool to room temperature.
- To make the frosting, put half of the butter in a saucepan on low-medium heat. Melt butter and bring to a low simmer.
- Stir the butter every minute and simmer for about 5 - 6 minutes. Transfer melted butter to a bowl and allow to cool (about 30-45 minutes).
- Once cooled, add melted butter and the rest of the butter to a stand mixer bowl with a whisk attachment. Combine on medium speed for 2 minutes.
- Turn speed to low and slowly add powdered sugar until fully combined.
- Pause to scrape the bowl, add in vanilla and heavy cream.
- Continue to mix on medium-high speed for 1-2 minutes or until frosting appears light and smooth.
- Transfer frosting to a piping bag.
- Pipe frosting on cooled cupcakes and enjoy!