Pumpkin Brown Sugar Cupcakes Recipes

PUMPKIN CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.
• Combine flour, pumpkin pie spice, baking powder, and baking soda in a medium bowl. Combine milk, maple syrup, and vanilla in another medium bowl; stir gently to combine.
• Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth. Mix in eggs, one at a time, until well blended, scraping down the bowl as necessary. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition. Add pumpkin; mix until smooth and well combined. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a cake tester inserted into the center comes out clean, 17 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
• Meanwhile, combine butter, half-and-half, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until creamy. Add confectioners' sugar, 1 cup at a time, and mix on the lowest setting until frosting reaches a good spreading consistency. Mix in cinnamon and spread on cooled cupcakes.

PUMPKIN SPICE CUPCAKES WITH BROWN BUTTER BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
• In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves, and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extract, and pumpkin. Add the eggs 1 at a time. Mix on low until combined. Gradually add the flour mixture until just combined.
• Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, about 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
• In a saucepan, heat 1/2 cup butter over medium-low heat until lightly browned, about 8 minutes. Cool. In a large bowl using an electric mixer on medium speed, beat the remaining 1/2 cup butter for 30 seconds. Add the cooled brown butter and beat until combined. Add the powdered sugar and vanilla. Beat in the buttermilk, 1 tablespoon at a time, until spreadable.

PUMPKIN CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line two cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
• In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree. Add flour mixture and whisk until smooth.
• Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes. Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins.