Thursday, October 13, 2011

Pumpkin Brown Butter Cupcakes with Cinnamon Frosting


I'm aware that the food world has no shortage of pumpkin cupcake recipes, but I'm sharing this one anyway. It's my favorite because it doesn't err on the "muffiny" side.  It is truly a pumpkin cupcake, and I cannot recommend them enough.  Make them!  Need some convincing?

  • Sour cream.  It does magical things to cake batter.  Any cupcake with sour cream as an ingredient is my favorite cupcake, and this one has it. 
  • Brown butter is pretty amazing in anything, but mix it up with pumpkin and spices... swoon 
  • You won't even have to break out the electric mixer for the cake batter.  If you have a whisk, a large bowl and a spoon - you're good to go.
  • Cooked cinnamon frosting. From the Red Hook guys, no less.

And what about those postage stamp cupcake banners?  My intentions were to fill this post with fall reminders (leaves, pine cones, & gourds) but the muse led elsewhere.

Elsewhere just happened to be in a bag of international postage stamps.


Used international postage stamps can be purchased inexpensively at bookstores. They usually hang out in the collectibles section with the coin portfolios, and come in a bag of 300 for about six dollars.  If you can't find them at a bookstore, there are plenty to be had on Etsy for just a few dollars.  I think they are so beautiful!  The bags are full of duplicates so you won't mind using a few for crafting purposes. Cut a triangle-shaped notch from the end of two stamps that are attached (or one large one) and glue it to a toothpick.  Easy!


Pumpkin Brown Butter Cupcakes 
with Cinnamon Frosting
Yield:  About 24 cupcakes                                                                                                              [click for printable version]

 
Cake:
¾ cup unsalted butter
2 cups all-purpose flour
1 ½ tsp. baking soda
3 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt
¼ tsp. allspice
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
1 ½ cups pumpkin puree
3 large eggs
½ cup sour cream


  1. Preheat oven to 350 degrees.  Line cupcake tins with papers.
  2. Melt the butter in a saucepan over medium heat.  Cook, swirling the pan occasionally until the butter turns golden brown. Pour the browned butter into a small bowl and let stand until cool but not solidified.
  3. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt and allspice.  Set aside.
  4. In a large bowl, whisk 1 ½ cups of 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.  
  5. Divide batter between cupcake liners.  Fill them about half full.
  6. Bake cupcakes for 20-25 minutes, or until they spring back when pressed in the middle.


Cinnamon Frosting 
From Baked: New Frontiers in Baking

1 1/2 cups sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
2 teaspoons cinnamon

  1. In a medium saucepan, whisk the sugar and flour together. Add the milk and heavy cream and cook over medium heat, whisking occasionally until the mixture comes to a boil and has thickened, about 20 minutes.
  2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, and then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.




113 comments:

Heather (Heather's Dish) said...

I'm going to say this entire recipe makes me swoon...although you're right, brown butter anything wins every time!

Trish - Sweetology101 said...

oh my does THIS sound so good...anything w/ brown butter and frosting all in the same line....umm ya, winner

jenn said...

Looooove... I think I need to make these this weekend... and the toppers are darling!

Julia said...

Everything about these I.LOVE. Especially that they are truly a cupcake, none of this muffiny stuff, I want a legit cupcake!

Nicole said...

ohhhh heather these look amaaaaazing!!!! i haven't been able to decide on which pumpkin cupcake to make (there are so many) & this looks just perfect! not to mention, the stamp toppers are ridiculously cute & such a great idea! thanks!!

L-Diggitty said...

These look AMAZING!!!! Mine will probably not turn out to be as photogenic :)

legallybaked said...

You had me at brown butter.
Really tho - can you please gush some more about that frosting? It sounds fab. I've wanted to try a cooked-flour-&-milk frosting again but didn't think it lasted over night and hadn't seen one that looked "pipeable". More info please!

Madeline (ThursdayNightBaking) said...

I thought I was satisfied with my pumpkin cupcake recipe...until I saw these. My "cupcakes" do lean on the muffin-y side. I'll have to try these out :)

Rosa's Yummy Yums said...

Gorgeous cupcakes! They are so pretty and tempting.

Cheers,

Rosa

Jenny (VintageSugarcube) said...

Ohhhh la la.. I was about to go hunting for a fabulous pumpkin recipe.. Now I'm set!! Thanks!

Heather Ozee said...

YUM!!!! And wow at your photos. You get better and better :) The girls said... "Oh Man!" When they heard about these cupcakes.
Love Ya

SUNY SENABRE said...

Seguro que son deliciosos, esa rica magdalena especiada y la crema combinan de maravilla.

Un beso,

Anonymous said...

How do you think this cake would be as an 8' round? Any tips?

SprinkleBakes said...

legally baked - maybe the term I should have used is "cooked" frosting. Some people refer to the egg whites/7 minute frosting as boiled frosting. This frosting is boiled, but it is definitely stable at room temperature. Mine are still perfect after 2 days. It is really good and silky like Swiss buttercream, and it does not "crust" like the powdered sugar buttercream.

Anonymous - you could probably get two 8" rounds out of this batter. The original recipe was for cake layers instead of cupcakes. You'd need to increase the bake time to 40-45 minutes. It is definitely sweet like a cake.

Erinsgobragh said...

OOO la la yummy!

Jenn said...

These sound yummy! I am going to make them for a Halloween dessert table!

amanda @ fake ginger said...

You had me at cooked cinnamon frosting. There's something magical about a cooked frosting, especially one with cinnamon!

Megan said...

I just really think these need to happen in my kitchen immediately.

I love that you made flags out of stamps. You've got serious skillz.

cookies and cups said...

freaking amazing! I think sour cream is a magical ingredient too!

The Devil's Food Advocate said...

Beautiful! The cooked frosting is reminiscent of one my Grandmother used for Red Velvet Cake many years ago. This is another great choice for Thanksgiving dessert.

Kate said...

Those look gorgeous. Bookmarking this for some weekend baking.

Mon said...

Oooh lovely, sounds like just what I need for breakfast right now ;) Thanks for the frosting recipe, I'm gonna try that one.

Leah from Sweet and Sour Showers said...

You are so right that SO many pumpkin cupcake recipes are actually muffins! And I LOVE the stamp idea. Just added it to my cupcake board on Pinterest. :)

Kirsten said...

You had me at pumpkin and brown butter. But throw in some frosting from the Baked guys??? Oh yeah, baby!!

Anonymous said...

What tip do you use to pipe?

Rachel @ The Avid Appetite said...

Wow. These are simply beautiful. I'm hosting a pre-Thanksgiving dinner in about a month...this might just be my dessert of choice to serve!

TwiceCharmed said...

I was just searching for a pumpkin cake recipe. Hoping this should work for a cake. Going to try it today.

SprinkleBakes said...

@Anony - I used a large open star tip.

Lissa said...

How do you get your frosting so perfectly piped? I've tried doing it with my cupcakes, but it never ends up looking very good. What tip do you use?

Lissa said...

Doh, I didn't even see that you already posted that!

SprinkleBakes said...

That's okay Lissa - this is how I pipe - and you can tell on the cupcake with the green flag.

I pipe one circle of frosting on the cupcake top and then pipe a second "tier" on top of that - it is a slightly smaller cirlce - and I move the bag in circular motion as I pipe it closed and pull the piping bag strait up.

That might sound confusing. I really should make a video.

EliFla said...

I have to try this... absolutely!!! :D hugs, Flavia

Trish said...

Oh, I'm so happy I found your blog... so inspiring.

adozeneggs said...

Those sound fantastic. I'm so trying them!!

The Vanilla Bean Baker said...

So excited to try this and very happy that it does not err on the *muffiny* side. Looks lovely.

7c56c16a-f5fb-11e0-a30d-000bcdcb2996 said...

Do we get to find out who won the stand mixer contest? :)

SprinkleBakes said...

You can find it here on my Facebook page.

http://www.facebook.com/SprinkleBakes/posts/206810936056277

Stephanie Chazan said...

Heather,

I'm looking for a pumpkin based cake that can be used under fondant (non-stacked). Is this batter dense enough to support fondant? Would it cook well as a cake instead of cupcakes?

Your creations are always so innovative and beautiful!

Stephanie

SprinkleBakes said...

Hi Stephanie!

This was once a cake recipe that I made into cupcakes- so yes, it can be baked as a cake. You'll get two 8" layers from this recipe.

Increase the bake time to 40-50 minutes.

Thank you for the kindness :) xoxo

Lynne @ 365 Days of Baking said...

Heather, I love the stamps, what a great idea! The cupcakes sound delicious, especially with that cinnamon frosting! So pretty!

Sinful Sundays said...

Thank you for this! I've been wanting to make pumpkin cupcakes but every time I saw one or tasted one it did taste more like a muffin. Totally trying these! :)

Becca said...

Mm. I love the taste of brown sugar, but I've never had it in frostng form. And it sounds perfect with the pumpkin cupcakes. Also, I like the little postage stamp flags, they are so adorable and creative :)

Lissa said...

A video would be awesome! I love baking more upscale desserts that look professional and so I'm learning more about how to ice cakes and decorate cookies and things like that. Presentation is everything ;) Thank you for the tips!

Chelsea said...

I agree with you on so many things! Sour cream really does transform cakey baked goods. I will never not use it again. And browned butter... just fantastic. Those postage stamps make adorable flags! Thanks for the tip on where to get them!

Yummy Mummy said...

Those look gorgeous. I love that they are true cupcakes of the non-muffiny variety!

Nic@diningwithastud said...

Oh I needed a pumpkin cake recipe for Halloween. Will it work on a larger cake scale?

Sue said...

These look so beautiful, and the flavors all work together for a perfect fall indulgence:) I love your little postage stamp banners...to use stamps for such a thing would never enter my mind!

cris said...

Estaba esperando una buena receta de cupcakes de calabaza con un frosting espectacular y en tu receta encuentro todo lo que busco. Gracias.

Rituparna said...

That is just delicious & those postage stamps are an amazing idea. But, what I fell completely in love with is that wire stand...

Patricia Scarpin said...

I'll probably dream about these tonight. :)
Love that cinnamon frosting!

Manding. said...

omg those stamp flags are so cute ! and this pumpkin recipe is a dream. now only if the weather could drop below 65 degrees, i could fully appreciate it....
ps, http://amandamantes.blogspot.com !

warmvanillasugar said...

These look beautiful! They sound super tasty too. Yum!

Heidi / foodiecrush said...

Brown butter with the sweetness of cupcakes. Going straight to Pinterest. What's your secret to get the piping of the frosting so perfectly coiffed?

Jana said...

Absolutely beautiful!, the perfect fall cupcake. Pumpkin just makes everything such a pretty color, and tasty too!

Lissa said...

Made and eaten (well, one anyway... they're for this weekend). Delish!

We Are Not Martha said...

These are absolutely beautiful!! And I LOVE that cake stand :)

Sues

Cookbook Queen said...

Loooove the stamps!! You come up with the most creative stuff ever. Seriously. How did you even know about the stamp thing?

The cupcakes sound like perfection. All the good things of the land mixed into a cupcake. I'll take twelve!!

Lili said...

Mmmm it must smell heavenly at your place. I love the look of those luscious cupcakes on your wire pedestal, and the cool stamp toppers had me wishing for one to arrive in my mailbox! xo ~Lili

Lindsey @ Hot Polka Dot said...

Heather these cupcakes look delicious! I love your addition of the sour cream and brown butter. Your stamp flag toppers are really creative and unique. Love it!

Heidi said...

I've been burned by cooked frostings before, but I'll give this one a try.

Beth said...

This. Is. Amazing. Just made this and now I have a new favorite cake. Worked well as an 8'round. Too bad I have to share it with my family ;0)

Anonymous said...

sounds fab! Making this tomorrow, thanks so much for posting, love your photography, I want to lick the screen!

M said...

I made this tonight as a double layered cake instead and it was SO delicious! Perfect for autumn's chilly weather and a nice change from banana/zucchini breads. I would say there is waaay too much butter in the frosting though (3 sticks?!). I will reduce it next time. Thanks for the great recipe though!

purecomplex.com said...

Your pumpkin butter cupcakes look absolutely decadent. I mean wow.. I definitely have to try this out

Lauren at Keep It Sweet said...

I'm so happy you posted this because I welcome any pumpkin recipes! These sound fabulous and any cake recipe that is so easy and delicious is a definite win!

Lora said...

Wonderful recipe and those international postage stamp decorations are perfect!

Samantha said...

I came for the recipe and was surprised with the postage stamp decorations! I work in a Philatelists (Study of stamps) office, he would LOVE these!!!!

Jackie said...

This look and sound sinfully delicious. I love the postage stamp flags. What a wonderfully creative idea.

kyleen said...

These look so delicious! I love the stamp banners. I actually collect stamps so I can't seem to part with any of them.

Katie Mar said...

i love your blog so much.
and these cupcakes look so moist and delicious... and you decorated them so well! i don't have enough good things to say. :)

Diana said...

I just discovered your blog and am in love! I made these cupcakes tonight and they came out delicious!

-Diana

Nadine said...

I love cupcakes and I love pumpkin. I have to try these!

Marisa said...

Wow that frosting looks seriously to-die for!

vanillasugarblog said...

ohh heather sorry i've been absent :-(
these look divine.
love my baked boys.
i need to get with the pumpkin baking.
hope all is well with you

flourchild17 said...

Your photos are INCREDIBLE! What camera/ lens are you using? I'm in awe!

Joy said...

I love the frosting recipe.

Titti@CuisineOblige said...

I just found out about your blog and i've fallen in love with it!!! It's marvellous!
BRAVA!!!
xoxo Titti

Anonymous said...

I've got the baking itch, and I think I've found my scratch! lol I'm baking these bad boys tonight! :) I LOVE your recipes Heather!! Fabulous job!

ameliablaire said...

two (serious) thumbs up!! i had some issues with thickening up the icing though...i put it in the fridge and everything...yours are beautiful(envy)!

Anonymous said...

I made these and they were delish! Great recipe. But I agree with "M" that the frosting was extremely buttery. Can I just reduce the amount of butter I put in or does the whole frosting recipe need to change? I would really appreciate the advice because the frosting was amazing! I was in frosting heavn! And would love to use it over and over again! :)

Jeanee said...

YUM! I shared the recipe on my blog today :)

http://blog.shopdirtylaundry.com/posts/2011/10/28/35-the-dirty.html

Ai said...

So good! Thank you for your inspiration! I'm hoping to get my photography up to your level one of these days!
http://flic.kr/p/azMrDM

Chia said...

I made these for a birthday bbq yesterday and they were a HUGE hit. My boyfriend is hoarding the rest of the frosting for anything he can smear it on! Another success thanks to you!! Can't wait for the book - everyone knows it is already on my xmas list.

Elphie said...

Wonderful recipe! I've just made the cupcakes and now I'm on to the frosting, but I just want to make sure what kind of sugar to use. Confectioner's right?

Elphie said...

oh, never mind... I figured it out!

Aix said...

Hi! I really love this recipe and I definitively going to make it for Thanksgiving! I was considering to use edible autumn leafs as decoration, but I cannot find any how-to that can help, by any chance do you have a recipe that can help me? Otherwise I'll have to buy them http://www.etsy.com/listing/62614593/edible-fall-leaves-1-dozen-cake-cupcake :(

Thippi said...

WOW! This is FABULOUS! Thanks so much for the recipe & your pictures are so YUMMY! My whole family is going to love this, especially my 7yr old son who is in love with pumpkin anything, his Birthday just happens to be on Halloween and instead of baking him a cake, he asked for a pumpkin pie instead, so he'll be very happy with this cupcake recipe :) & thanks for the tip on where to get international stamps, I'll be looking for them.

Foodnatic said...

I have to try these...I LOVE pumpkin!! I can't wait!!

Writer's Block said...

The toothpick idea is fabulous!

jenny said...

I made these and they are amazingly good! Thank you so much for all the tips.

Jenn said...

I made these for a Halloween dessert table at my work and they went over AMAZINGLY!! I've already been asked by 2 separate people to make more for other events. I didn't use the frosting listed above though, I subbed in a Cinnamon Cream Cheese frosting.

Great recipe!

Anonymous said...

hi i cannot wait to make these. they are beautiful. what did you sprinkle on top of the frosting?

Anonymous said...

You seem to know alot about everything....I need some help
My husband wants me to make him a from scratch a home made Red Velvet cake..along withe the home made frosting...and im no Betty Crocker...lol...if you can...help...my e.mail addy is
Tazz2374@yahoo.com
Thanx
Taz

Anonymous said...

I just made these for an event I'm going to this week and they came out devine!! The perfect amount of pumpkin and spice. It's like eating a slice of pumpkin pie but in cupcake form!
Thanks for posting!

Larissa Barnes said...

so these cupcakes are MY FAVORITE! I've made them twice and they are a huge hit! However, I'm not sure what I'm doing wrong on the frosting. It ends up not thickening up and when I put it in the fridge to firm up a bit and turns the frosting into something that looks like watered down cottage cheese, it all just separates. what in the word am i doing wrong here?

Anonymous said...

I love all things pumpkin, so mom and I will have to give this and your other pumpkiny recipes a try soon! I get her to make me far too many pumpkin pies, I need some variety. :)

Anonymous said...

The pumpkin brown butter cupcakes are fantastic! They are very moist, flavorful, and taste like Fall. Definitely one of my new favorites. However, the frosting was disgusting (I'm sorry, I don't intended for this to be mean). I know that everyone likes their frosting different, so I want people to understand that this frosting tastes like you are eating a stick of butter with cinnamon sprinkled on top. I wish I wouldn't have wasted the time or ingredients because that stuff went straight to the trash. Luckily I found another recipe and was able to whip that up to use instead.

Again, the cupcakes are fantastic and I can't wait to make that recipe again.

SprinkleBakes said...

I'll admit your frosting review makes me a little sad, because If I were of the same opinion I would have never posted here. I really like it!

So.

I usually point people in the direction of my friend's German buttercream when I get an "overly buttery" complaint with frosting. It's a great little recipe.

http://bravetart.com/recipes/GermanButtercream

I'm glad you liked the cupcakes and appreciate your honest review.

xo
H

Iris Belew said...

I made a dozen of these this past weekend to bring with me when I visited family out of town and they were a HUGE hit! I'm totally in love with them! And I followed the recipe exactly. I'm now making another batch to bring to work with me, because after describing them my co-workers just had to try them! i'll be making them for Thanksgiving and Halloween too! These are my absolute FAVORITE fall cupcakes! Thanks!

Iris Belew said...

I take that back... I made one little change, as I'm not a fan of Ginger, I used Nutmeg instead! YUM!

Karen H said...

Oh Heather... I don't know you, but whenever I see an unsparkly review I just want to hug you. **Hugs** I made these cupcakes yesterday and they are perfect! They are truly Autumn in fluffy cupcake form. :o) I wanted a pumpkin cupcake recipe and came straight to your blog, knowing it would be guaranteed success. My entire family loved them and my mom's coworkers are currently enjoying them as a Saturday surprise. :o) My sweetheart and I are not fans of buttercream in general, so I paired it with my favorite cinnamon cream cheese frosting. Thank you for your always-reliable recipes! :o)

Hugs and blessings!

missymoo said...

I made the cupcakes and the frosting tonight and Oh my goodness these are TO DIE FOR! The frosting is phenomenal although I did sneak in some vanilla bean instead of extract but holy cow that was AMAZING!

holdthegross said...

This recipe was so delicious. Thank you!

Heather Hands said...

I made this recipe yesterday for a party, and all of the cupcakes were gobbled up within an hour. Such a hit. They were so moist and soft. The perfect amount of spices. I didn't have any sour cream, so I substituted vanilla greek yogurt and it really worked. Thanks again for sharing.

Heather said...

Hi, my name is Heather and I love dessert too! I found this recipe last year and was very excited to try it, as I LOVE pumpkin anything. They were such a hit I made 4 dozen for Thanksgiving and they were quickly disappeared. I'll be making them again this year! Thank you so much for this!

Beth said...

Made this as a cake instead of cupcakes and it is wonderful! I used a 9x13 pan and baked it at 350 for about 50 minutes, just in case anyone wantsto know. The cake is so moist and fluffy! You have my undying affection Heather. :)

Anonymous said...

To all the frosting detractors...I boiled the milk and flour and then I added the butter and it was a liquidy mess...I put it in the fridge and it did start to seperate a bit. I took it out and just used the mixer to beat it untill it was fluffy...I loved it!!! I did not find it to be too buterry at all...it was great!!!

Also, I made two round layers. Froze my layers, brushed them with a little mix of cognac, water and sugar and used the frosting to fill/frost.

I will serve it tomorrow! Hoping for the best, but really not worried! :)

Hala Makssoud said...

Hello.
Can you please specify if the heavy cream used in all your recipes is heavy whipping cream or not? it's always too confusing for me and I don't seem to find heavy cream (other than whipping) where I live.
Thank you.

Hala Makssoud said...

Hello.
Can you please specify if the heavy cream used in all your recipes is heavy whipping cream or not? it's always too confusing for me and I don't seem to find heavy cream (other than whipping) where I live.
Thank you.

Heather Baird said...

The heavy cream I use in all my recipes is heavy whipping cream.

Anonymous said...

Holy moly these are AMAZING! I made them last night and these puppies are all cupcake! It was my first attempt at brown butter so I'm pretty excited I didn't blow anything up :)

Erica

Vini said...

I made them this weekend! :) They came out awesome! Delicious cupcakes and thanks for the frosting recipe

Vera Zecevic said...

Cooked frosting sound really interesting, I've never tried it.
I've featured this recipe on my blog, hoping that you don't mind, but if you do, please contact me and I'll remove it. All the best.

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H

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