Servings: 2 dozen cupcakes
- 3/4 cup unsalted butter
- 2 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 3 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. salt
- 1/4 tsp. allspice
- 1 1/2 cups granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 1/2 cups pumpkin puree
- 3 large eggs
- 1/2 cup sour cream
Brown Sugar Buttercream
- 1 lb. (4 sticks) unsalted butter, room temperature
- 1 cup brown sugar
- 8 cups confectioners’ sugar
- Milk or cream to thin
- 2 Tbs. molasses
- Pumpkin spice and freshly grated nutmeg for garnish, optional
Step 1Preheat oven to 350 degrees. Line cupcake tins with papers.
Step 2Melt the butter in a saucepan over medium heat. Use a light-colored metal saucepan so you can easily see the color of the butter change. It’s much harder to judge the color change in a dark nonstick pan. Cook until the butter foams and steams. Swirl the pan occasionally as the foam subsides and watch closely as the butter turns golden brown and the milk solids drop to the bottom of the pan. Pour the browned butter and butter solids into a small bowl and let stand until cool but not solidified.
Step 3In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt and allspice. Set aside.
Step 4In a large bowl, whisk the pumpkin puree with the granulated sugar, brown sugar, eggs and sour cream until well combined. Stir in the flour mixture and combine until only a few streaks of flour remain. Whisk in the browned butter until well blended.
Step 5Divide batter between cupcake liners. Fill them about approximately 2/3 full. Bake cupcakes for 20-25 minutes or until they spring back when pressed in the middle. Remove them to a wire rack to cool completely.
Step 6For the buttercream, combine the butter and brown sugar in the bowl of an electric mixer. Beat on high speed until well combined, about 4 minutes. Add confectioners’ sugar and beat again until crumbly; reduce to medium speed. Add milk or cream 1 tablespoon at a time with the mixer running until the frosting comes to piping consistency. Add the molasses and beat again until light and fluffy. Transfer the frosting to a large piping bag fitted with a large open star decorator piping tip.
Step 7Pipe a tall swirl of buttercream on each cupcake. Garnish with a pinch of pumpkin spice and freshly grated nutmeg, if using.
Store the cupcakes in an air-tight container for up to one week.