Pumpkin Cupcakes with Browned Butter Maple Frosting

The recipe Pumpkin Cupcakes with Browned Butter Maple Frosting can be made in approximately 40 minutes. This recipe serves 16. One serving contains 269 calories, 3g of protein, and 7g of fat. For 34 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract, powdered sugar, baking soda, and a few other things to make it today. A few people really liked this American dish. 18 people have made this recipe and would make it again. It is brought to you by Lifes Ambrosia. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 13%. Similar recipes include Mini Chocolate Chip Cookie Cupcakes with Browned Butter Pumpkin Spice Frosting – October #ImprovChallenge, Toffee Cupcakes with Browned Butter Frosting, and Red Velvet Cupcakes with Browned Butter Frosting.

Servings: 16

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 3/4 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3 large eggs

1 1/2 cups granulated sugar

1/4 teaspoon iodized salt

2 tablespoons maple syrup

2 - 4 tablespoons milk

2 1/2 cups powdered sugar

1 cup pureed pumpkin

1 teaspoon pumpkin pie spice

1/2 cup (1 stick) unsalted butter, softened

1 teaspoon vanilla extract

Equipment:

oven

stand mixer

bowl

frying pan

toothpicks

baking paper

wire rack

Cooking instruction summary:

Preheat oven to 350 degrees. Spray a cupcake tin with non-stick spray. Combine flour, baking soda, salt, baking powder and pumpkin pie spice together in a bowl. In the bowl of a stand mixer with the paddle attached, beat granulated sugar and butter together until fluffy. Beat in eggs one at a time. Scraping down the sides of the pan after adding each egg. Slowly beat in the dry ingredients. Fold in the pumpkin puree. Fill in each cupcake mold 2/3 of the way full. Bake in preheated oven 15 -20 minutes or until a toothpick inserted comes out clean. Remove cupcakes from oven. Allow to cool for several minutes in cupcake tin, then transfer to a parchment paper lined cooling rack. Cool completely. While cupcakes are cooling, heat butter over medium heat. As butter melts, it will foam slightly. Continue to cook until you notice little brown bits forming at the bottom of the pan. Stir the butter or shake the pan and continue cooking until the butter is a tan color and has a nutty aroma. Remove from heat and set it on a cool surface because it will continue to cook in the pan. Allow butter to cool completely.Once cooled, place butter in a bowl with 2 1/2 cups powdered sugar and use a mixer to cream together. Add in remaining Beat in vanilla extract. Beat in maple syrup. Beat in 2 tablespoons of milk. The frosting will be thick but spreadable. Add remaining milk if frosting is too thick. Frost cupcakes and serve.

 

Step by step:


1. Preheat oven to 350 degrees. Spray a cupcake tin with non-stick spray.

2. Combine flour, baking soda, salt, baking powder and pumpkin pie spice together in a bowl. In the bowl of a stand mixer with the paddle attached, beat granulated sugar and butter together until fluffy. Beat in eggs one at a time. Scraping down the sides of the pan after adding each egg. Slowly beat in the dry ingredients. Fold in the pumpkin puree. Fill in each cupcake mold 2/3 of the way full.

3. Bake in preheated oven 15 -20 minutes or until a toothpick inserted comes out clean.

4. Remove cupcakes from oven. Allow to cool for several minutes in cupcake tin, then transfer to a parchment paper lined cooling rack. Cool completely. While cupcakes are cooling, heat butter over medium heat. As butter melts, it will foam slightly. Continue to cook until you notice little brown bits forming at the bottom of the pan. Stir the butter or shake the pan and continue cooking until the butter is a tan color and has a nutty aroma.

5. Remove from heat and set it on a cool surface because it will continue to cook in the pan. Allow butter to cool completely.Once cooled, place butter in a bowl with 2 1/2 cups powdered sugar and use a mixer to cream together.

6. Add in remaining Beat in vanilla extract. Beat in maple syrup. Beat in 2 tablespoons of milk. The frosting will be thick but spreadable.

7. Add remaining milk if frosting is too thick. Frost cupcakes and serve.


Nutrition Information:

Quickview
270k Calories
2g Protein
6g Total Fat
50g Carbs
1% Health Score
Limit These
Calories
270k
14%

Fat
6g
11%

  Saturated Fat
4g
25%

Carbohydrates
50g
17%

  Sugar
38g
43%

Cholesterol
50mg
17%

Sodium
121mg
5%

Get Enough Of These
Protein
2g
6%

Vitamin A
848IU
17%

Selenium
7µg
11%

Vitamin B2
0.16mg
10%

Manganese
0.19mg
9%

Vitamin B1
0.12mg
8%

Folate
30µg
8%

Phosphorus
74mg
7%

Iron
0.95mg
5%

Vitamin B3
0.87mg
4%

Calcium
38mg
4%

Potassium
114mg
3%

Vitamin B5
0.24mg
2%

Vitamin E
0.35mg
2%

Vitamin D
0.32µg
2%

Copper
0.04mg
2%

Zinc
0.28mg
2%

Fiber
0.43g
2%

Vitamin B12
0.1µg
2%

Magnesium
6mg
2%

Vitamin B6
0.03mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Mushroom and Parmesan Brown Rice Risotto
Stuffed zucchini with rice and mushroom
Potatoes Smothered W/ Egg Sauce (Cariucho)
Brown Sugar and Balsamic Glazed Pork Loin
The Best Mashed Potatoes
Peppermint Patties
Mini Bacon and Egg Casseroles
Spicy Thai Steak Salad
Crave Chocolate Mint Liqueur, Vodka and Vanilla Ice Cream Shake
Roasted Ranch Potatoes
Food Trivia

Onion is Latin for ‘large pearl’.

Food Joke

I am on a seafood diet. Every time I see food, I eat it.

Popular Recipes
Bacon Wrapped Egg Cups

Fit Foodie Finds

triple citrus margaritas, from scratch

Sweet Annas

Whole Wheat Snickerdoodles I

Allrecipes

Thai Tofu-Pork Soup

Serious Eats

The Roots" Balsamic Roasted Root Vegetables

The Novice Chef Blog