Pumpkin Spice Cupcakes with Brown Butter Buttercream

Name: Pumpkin Spice Cupcakes with Brown Butter Buttercream
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H28M0.000S
Total time: P0Y0M0DT0H43M0.000S
Yield: 24 cupcakes
Ingredients: 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; 1 cup unsalted butter, room temperature, divided; 4 cups powdered sugar (about 2 pounds); 2 teaspoons pure vanilla extract; 3 to 6 tablespoons buttermilk

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Level: Easy
Total: 43 min

Prep: 15 min
Cook: 28 min

Yield: 24 cupcakes

Level: Easy
Total: 43 min

Prep: 15 min
Cook: 28 min

Yield: 24 cupcakes

Ingredients

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

Directions

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 a chef, restaurant or culinary professional. It has not been tested for home use.