Pumpkin Spice Cupcakes with Brown Butter Buttercream |
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Prep Time: 15 Minutes Cook Time: 28 Minutes |
Ready In: 43 Minutes Servings: 24 |
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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 |
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. |
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:
1. Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
2. 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.
3. 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.
4. Brown Butter Buttercream:
5. 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.
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