I’ve had cupcakes on the brain for a few weeks now and have finally quenched my desire to bake! Some of my favorite food blogs, Taste Spotting and Food Gawker, have had endless entries for pumpkin cupcakes with some sort of ridiculously delectable frosting. I told myself that I would whip up a batch as soon as I got the chance. Sunday afternoon seemed like the perfect day to make twenty cupcakes.
¾ cup unsalted butter
2 cups all-purpose flour
1 ½ tsp. baking soda
3 tsp. pumpkin pie spice
1 tsp. salt
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
1 ½ cups pumpkin puree
3 large eggs
½ cup sour cream
Preheat oven to 350 degrees. Spray cupcake tin with nonstick spray (PAM).
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.
In a medium bowl, whisk the flour, baking soda, pumpkin pie spice. 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 the cupcake tins. Fill them about half full.
Bake cupcakes for 20-25 minutes, or until they spring back when pressed in the middle.
Cream Cheese Frosting:
1 ½ cups of powdered sugar
1 stick of butter
1 package of cream cheese
Use an electric mixer to beat until combined and refrigerate until ready for use.
Use whatever toppings you’d like on your finished cupcakes!