Day 107 – Brown Butter Pumpkin Cupcakes

15 Nov

To kick of the 3rd week of November, I wanted something that sounded interesting and yummy.  These Brown Butter Pumpkin Cupcakes (recipe below from Baked Perfection) looked like they might be just the ticket.  Brown butter?  That’s definitely not seen in everyday baking.  Cooking maybe.  But not baking.  And, as you know by know, I have trouble passing up anything with pumpkin in it!  I can’t help it.  Tis the season for pumpkin spice!!  Dig into these cupcakes as well as today’s book: 1984 by George Orwell.

BB-Pumpkin-Cupcake     Mini-BB-Pumpkin

The cupcakes are dense, chewy and moist but not wet.  They have a strong, sweet pumpkin flavor with a nice spice ratio. The taste a little muffin-y, but not too much.


The frosting is easy to pipe, but make sure you get those pecans chopped small enough, cause they mess up piping really easily.  I don’t always love pecans, but this frosting tastes like it was meant to go together. The maple flavor is strong, but it counters the pecan flavor wonderfully. And, it’s nice to have that little crunch.

BB-Pumpkin-Maple-Cupcake     Mini-BB-P-Maple

These are exactly what the title promises. You get a little brown butter, you get pumpkin, you can pecan and maple syrup. All the key players make an appearance and they all go really well together. This is a Thanksgiving cupcake for sure! I’m ready!!

BB-Pumpkin-Maple-top     Mini-BB-P-Maple-top

Notes: These cupcakes smell amazing when they come out of the over. Very “holiday”. The mini cupcakes have a (surprisingly) stronger pumpkin flavor.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4.5
  • Appearance: 4.5
  • Ease of Making: 3.5 (a little more time-consuming for brown butter and maple syrup, but not difficult)
  • TOTAL: 20


Brown Butter Pumpkin Cupcakes (recipe from Baked Perfection)

For the cupcakes:

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground gloves
1 cup canned pumpkin puree (not pie filling)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs

For the frosting:

1/2 cup maple syrup
2 ounces cream cheese softened
1/2 cup butter softened
2 cups powdered sugar
1/2 cup pecans toasted and finely chopped

For directions visit Baked Perfection.

*Tomorrow: Chocolate Coffee Cupcakes*

One Response to “Day 107 – Brown Butter Pumpkin Cupcakes”


  1. Weekly Winner #15 | my year of cupcakes - November 21, 2013

    […] The Brown Butter Pumpkin Cupcakes from Baked Perfection.  Check out that yummy day here. […]

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