Brown Butter Pumpkin Cupcakes with Baked Cinnamon Frosting

Have you ever been to Food Gawker.com? My friend Andrea, from It's The Life Blog, introduced me to it a few months ago.  Sometimes when I'm bored, or just watching TV and want some mindless activity to mess around on, I jump on food gawker and Pintrist.  Well I saw these cupcakes and thought I had to try them!  So sure enough, I attempted my first recipe from foodgawker and it was AMAZING!  These were the best pumpkin cupcakes I have ever made and highly suggest trying them.

They are originally from the blog: Sprinkle Bake.  I have become a huge new fan of her blog.  She has incredible recipes, some far too complicated for me.  But I love her photography and cant wait to try out more recipes from her.  You can check out her blog here! The original recipe is also connected to that link.


Brown Butter Pumpkin Cupcakes
Yields: 24
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

½cup sour eam

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.