I waited as long as I could. But it was time…. time for a pumpkin recipe. it occurred to me as I was contemplating what to make that for a blog named From Cupcakes To Caviar, I don’t have many cupcake recipes on here. Yes, yes, before someone brings it up, I am well aware that I don’t have any caviar recipes on here. Guess what? I never will. I just liked the way the name sounded when I created the blog and it was simply meant to denote that the blog will have everything from the simple to the fancy in it. Buttttt, as I was saying, I realized when mulling over pumpkiny goodness ideas that I don’t have many cupcakes on here. !!!! That had to be rectified immediately. So pumpkin cupcakes it was. But I didn’t want to do plain cupcakes; oh no, not me! So I decided on using brown butter in them. When I went to see if that had been done before, I found a bazillion variations lol. So rather than beat a dead pumpkin, I used the recipe from one of my favorite blogs, Two Peas And Their Pod because I knew if it came from there, it would be good. The only thing I did differently was in the matter of spice. I like pumpkin desserts that are heavy on the warm Autumnal spices and their recipe was a bit light for my tastes, so I used
quite a bit a little bit more. I also used more vanilla and dark brown sugar rather than light because we enjoy the more caramelly flavor it lends.
These are some delicious cupcakes. The cupcakes part is just dense enough without being heavy and with the additional spices and extra vanilla I added, it tastes like Fall. When I was trying to decide what to do for frosting, I wanted to vary a bit there too. I didn’t want cinnamon or cream cheese or caramel or any of the other “normal” flavors. We all know by now that I don’t do normal well in any aspect of my life. So I chose a combo of maple and honey; both flavors I love but both flavors that can be a bit one dimensional on their own. I knew it would need a bit of tang though, what with 3 sources of sweetness, so I added some sour cream. You could probably sub a thick Greek yogurt if you wanted to. The frosting is quite lovely if I do say so myself. Sweet, but not cloying with a touch of tang from the sour cream and a nice maple and honey flavor.
This all comes together fairly quickly; the long list is mainly spices, so don’t cringe… you know the drill
Brown Butter Pumpkin Cupcakes & Maple Honey Frosting
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon maple flavoring
- 3 tablespoons honey
- 3 tablespoons pure (preferably grade B; A is very light in maple flavor) maple syrup
- 1/4 teaspoon salt
- 3 to 3 1/2 cups powdered sugar
- 3/4 cup unsalted butter, room temp
- Maple Honey Frosting-
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 cup sugar
- 1 cup dark brown sugar
- 1 cup pumpkin puree
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon nutmeg (please buy some whole nutmeg if you haven’t yet. It makes such a difference!)
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 2/3 cups flour
- 3/4 cup unsalted butter, room temp
- Preheat oven to 325 degrees. Line 15 muffin cups with paper or foil liners.
- Melt your butter in a medium sauce pot over medium low heat. Stir occasionally as it cooks until it turns a lovely medium brown color and has a nutty aroma. Immediately take it off the heat and pour it into a medium sized bowl to cool.
- In a small bowl, whisk to combine the flour, baking powder, salt and spices. Add the pumpkin puree, sugar, vanilla and eggs to the cooled brown butter. Whisk to combine. Dump the flour mixture into the butter one and stir just until it’s combined. Don’t overbeat.
- Spoon the batter into the prepared cups, filling them about 3/4 full. bake at 325 degrees for about 20 minutes or until a skewer inserted in the center of one comes out clean.
- Remove the cupcakes from the pan to a rack to cool completely. While they cool, prepare your frosting- In a large bowl, on high speed, beat your butter for about 2 to 3 minutes, scraping the bowl occasionally, until it is light and fluffy looking.
- Add in 3 cups of the powdered sugar and with the mixer OFF (unless you want to have a face full of powdered sugar), stir it around a bit to mix in the sugar a bit. Turn the mixer on low and beat until well combined. Snatch a bite of the butter/sugar mixes out of the bowl and enjoy, because it’s one of Gods gifts to us hehe
- Add in the rest of the icing ingredients, except the last bit of powdered sugar. Beat at high speed for about 5 minutes. yes, you read that right. When you first add the ingredients and beat it, it will look soupy. Keep beating and it will come together and thicken. If it isn’t thick enough for piping after five minutes, add the last 1/2 cup of sugar and beat on high speed for about another minute or two. Refrigerate the frosting for 30 minutes.
- When ready to frost, stir the frosting a little to loosen it and pipe or spread the frosting on each cupcake. If you have any extra, it can be refrigerated, covered. It’s strangely appealing on bagels and would also be great all melty on top of a waffle or pancakes.
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