Browned Butter Pumpkin Cupcakes with Cinnamon Butter Cream Frosting

Over the weekend, Chris and I attended our 10 year class reunion.  We were only able to stay for a few hours  because of the marathon the next morning but had so much fun catching up with our classmates and seeing what everyone is up to these days.  I decided to make something that was perfect for fall and these cupcakes where the perfect treat.  Here's the original recipe, check out the beautiful photos!  

Yield:  About 25 cupcakes
Cake:
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

• If making pumpkin puree (remember that pumpkin I got at the farmers market with the butternut squash and apples??), split sugar pumpkin and remove seeds.  Place halves on baking sheet and cover with foil.  Cook at 350 for 1 to 1 1/2 hours or until tender.  Scrape pumpkin out of skin and puree.  I added a bit of water to thin it out.

 

• Preheat oven to 350 degrees.  Line cupcake tins with papers.

• 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.  I didn't have that kind of time and put mine in the freezer to chill for a few minutes.
• In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt and allspice.  Set aside.

• 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.

• Divide batter between cupcake liners.  Fill them about half full.
• Bake cupcakes for 20-25 minutes, or until they spring back when pressed in the middle.

Cinnamon Frosting:
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

• 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.
• Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. (NOTE: Do not leave unattended like I did...you WILL end up with butter cream frosting whipping out of the bowl and all over your kitchen...I speak from experience.)  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.

See the white specs, that's frosting...ALL OVER THE KITCHEN!

These are a perfect fall treat, give them a try!  (and the frosting is AMAZING!)