One of my new favorite things is brown butter. It’s so nutty and sweet and has the most unique warm flavors. I want to put it in and on everything – pasta, rice kirspies treats, and this perfect fall frosting. I made my favorite pumpkin cupcake recipe a couple weekends ago for a party but I wanted to do something different than a plain cream cheese frosting. Remembered my love for brown butter. Adding extra cinnamon. And voilà! I think I just whipped up the best frosting ever.
Seriously. Best. It would also go well with a great vanilla cake or banana cake. So go make this frosting soon…and report back. Do you love the brown butter as much as I do?
(Adapted from Ina Garten in House Beautiful)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice mix
- 1 teaspoon ground nutmeg
- 4 extra-large eggs, at room temperature
- 2 cups canned pumpkin purée (8 ounces), not pie filling
- 1 cup granulated sugar
- 1 cup light brown sugar, lightly packed
- 1 cup vegetable oil
- Preheat oven to 350°. Line two 12-cup muffin tins with cupcake papers.
- In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together eggs, pumpkin, sugars, and oil. Slowly add the flour mixture until fully combined.
- Divide batter into cups and bake for 20-25 minutes. Let cool.
Cinnamon Brown Butter Cream Cheese Frosting
- 1/2 cup (1 stick) unsalted butter
- 2 8-ounce blocks of cream cheese, softened
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- Brown the butter, then set aside to cool completely. (It might look congealed a little but it’s ok to use.)
- In the bowl of an electric mixer, beat browned butter and cream cheese. Add in cinnamon and vanilla.
- Slowly incorporate confectioners’ sugar until sweetened to your liking. Frost cupcakes.
*Forgive the crappy photos, I baked these during a day of drinking at a beer festival :)