Thursday, January 27, 2011

Brown Butter Pumpkin Cupcakes

So today I had a reason to bake, Dick will take these to work for our buddy Big Rod. He is celebrating a milestone and I am sure the guys will all approve of today's dessert. The house was so fragrant today with making apple cookies, and these beautiful cupcakes.  They are worth the effort in my book.  This recipe will be made again.  Go check out fine and I think you will agree.
Brown Butter Pumpkin Layer Cake

Cake or cupcakes: I got 23 cupcakes using my 1 1/2 inch scoop

3/4 cups butter, which you will brown ( using your fry pan melt the butter over medium heat and swirl in pan until it becomes a nutty golden brown. This will take a few minutes so watch closely so you don't burn it, let this cool for about 15 minutes.
1 1/2 cup pumpkin
2 cups flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ground ginger
3/4 tsp salt
1/4 tsp ground cloves
1 1/2 cup sugar
2/3 cups light brown sugar
2 large eggs
1/3 cup buttermilk

Topping: Cut this in half if making cupcakes you will have plenty to sprinkle on top
1 1/2 Tbsp butter
2/3 cups pecans (chopped fine)
1/2 cup unsalted, raw, hulled pepitas ( I used all pecans)
2 Tbsp light brown sugar (packed)
1/4 tsp salt
1 1/2 tbsp chopped crystallized ginger

1/2 cup butter room temp
1 (8 ounce) package of cream cheese, room temp
1/4 cup packed light brown sugar
1 1/4 cup of confectioner's sugar
1 tsp vanilla
In your mixer bowl, add the sugar, pumpkin, brown sugar, eggs, and buttermilk. Mix well using your mixer. In another bowl add the flour and spices then Using a wooden spoon add this to the wet ingredients in the mixer bowl. Then add the cooled brown butter and combine until all mixed together. Divide batter between 2 round cakes pans that have been buttered and floured. Bake at 350 degrees for 25-30 minutes. Watch them so you do not over bake them. Bake until a toothpick comes out clean in the center of the cakes.
Frosting: At room temp for the butter and cream cheese, Place these ingredients in your mixer bowl. Add the remaining ingredients and mix until light and fluffy.

Topping: I made cupcakes so you could cut the recipe in half and you will have plenty to sprinkle on top of each cupcake. I didn't use the pepitas nuts. I used all pecans. Crystallized ginger is expensive but you could add a very small pinch of ground ginger to give a bit of a ginger taste.

Using the same fry pan you used to make the brown butter, add the butter, allow to melt then add the pecans, brown sugar, salt, and crystallized ginger and mix well so all the nuts get coated.

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  1. Just gotta love anything with brown butter in it. I've heard it adds an amazing depth to the dessert. I hope you'll come back and link this up at Sweets for a Saturday #2.

  2. Brown butter and pumpkin. You know it is fall for sure. They look really good.