Pumpkin Spice Cupcakes with Brown Butter Buttercream
- 2 cups all-purpose flour
- 4 teaspoons pumpkin pie spice
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 cups granulated sugar
- 3/4 cup canola oil
- 1/2 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 2 cups canned pumpkin
- 4 large eggs
- Brown Butter Buttercream, recipe follows
- Brown Butter Buttercream:
- 1 cup unsalted butter, room temperature, divided
- 4 cups powdered sugar (about 2 pounds)
- 2 teaspoons pure vanilla extract
- 3 to 6 tablespoons buttermilk
Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves, and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extract, and pumpkin. Add the eggs 1 at a time. Mix on low until combined. Gradually add the flour mixture until just combined.
Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, about 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.Brown Butter Buttercream:
In a saucepan, heat 1/2 cup butter over medium-low heat until lightly browned, about 8 minutes. Cool. In a large bowl using an electric mixer on medium speed, beat the remaining 1/2 cup butter for 30 seconds. Add the cooled brown butter and beat until combined. Add the powdered sugar and vanilla. Beat in the buttermilk, 1 tablespoon at a time, until spreadable.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Bake You Happy, Cupcake Wars, 2010
Recipe courtesy of Emeril Lagasse