Happy pumpkin season! Pumpkin season marks the one year anniversary of my blog’s “rebirth” and also my cupcake side-business idea! Yay! I updated the “Shoppe” section of my blog. Please check it out if you are interested in ordering some homemade cupcakes from me 🙂
Pumpkin dessert makers know, you can’t just make one type of pumpkin dessert…because of that darn huge can of pumpkin puree! I guess you can always freeze the rest but I know once I freeze it…I will probably end up forgetting about it. It happened before. The first thing I made with this can of pumpkin puree is a pumpkin cheesecake with a walnut graham cracker crust. I planned to blog about it but I wasn’t completely happy with the result. So more recipe testing would be required. I made the cheesecake for a mini Thanksgiving dinner with some of our best buds. Here is a photo of the feast from that night! The kale salad and stuffing was made by me 🙂
With the rest of the pumkin puree, I had to make some pumpkin cupcakes! I also had a cupcake order coming up so it worked perfectly. I made pumpkin cupcakes before using Brown Eyed Baker’s recipe. I really liked it but I felt it could use a little more spice and pumpkin flavour. I researched around and looked at other variations of pumpkin cupcakes. After comparing and contrasting I settled with this hybrid version! My tip for this recipe is to pack that one cup of pumpkin puree to get the maximum pumpkin taste!
I also wanted to do something else other than the original cream cheese frosting. Because pumpkin is a very subtle flavour, I wanted a frosting that would enhance but not overpower the cupcake itself. I don’t even remember what I googled but brown butter buttercream came up in the search and I thought this would be the perfect combination! I love the nutty aroma of brown butter and I had no idea brown butter buttercream was a thing. Totally makes sense though. To finish off the cupcake I made some maple candied pecans. I love the taste of nutty on nutty! My awesome friend who ordered these cupcakes told me these cupcakes were a huge hit at her work. She said they loved them and were asking her where she got them!
This cupcake requires a few components. I suggest you make maple glazed pecans and brown butter the day before. The brown butter buttercream requires the liquified butter to re-solidify. So it is better to make it the night before to let it re-solidify in the fridge overnight. The candied pecans toppings are optional. But you will be missing out on that delicious nutty on nutty taste 😉
Pumpkin cupcakes with brown butter buttercream
(Yields 12-14 cupcakes)
For the cupcake:
1 1/3 cup (166g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tsp salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 large eggs
1 cup canned pumpkin puree, packed
1/2 cup (100g) granulated sugar
1/2 cup (115g) light brown sugar, lightly packed
1/2 cup vegetable oil
- Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In the bowl of standing mixer fitted with the paddle attachment, beat the eggs, pumpkin, sugars, and vegetable oil until well combined, scraping down sides of bowl as necessary. Gradually add the dry ingredients and mix just until combined.
- Fill each liner with about 1/3 a cup of batter. Bake for about 18-20 minutes (mine only took 18 mins), or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
For the buttercream:
1/2 cup re-solidified browned butter, slightly cold*
1/2 cup unsalted butter, room temperature
2 1/2 – 3 cups icing sugar
1/2 tsp ground cinnamon
1/2 tsp pure vanilla extract
- In the bowl of a standing mixer fitted with a whisk attachment, beat 1/2 cup of browned butter (make sure to incorporate all the milk solids) and 1/2 cup of unsalted butter until fluffy.
- Add the powdered sugar one cup at a time until combined.
- Add cinnamon and vanilla and beat for 1 minute on medium-high speed.
- Use a large french icing tip to pipe the icing onto cooled cupcakes. Top with desired toppings.
*After browning the butter, let it cool to room temperature and then cover it up and store in the fridge. When ready to use, take it out from the fridge 15 mins before to warm up and soften a bit.
Optional: Recipe for maple glazed pecans topping