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Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting and Sugared Pecans Recipe

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This recipe for Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting and Sugared Pecans is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cupcakes:
1 cup pumpkin puree
2 eggs
½ cup vegetable oil
1 tsp. vanilla
1 cup sugar
1 cup all-purpose flour
½ tsp. salt
¾ tsp. baking soda
½ tsp. baking powder
1 tsp. cinnamon
½ tsp. ginger
¼ tsp nutmeg
¼ tsp cloves

Frosting:
1 cup (two sticks) butter
8 oz. cream cheese
1 tsp. vanilla
½ tsp. cinnamon
2 cups powdered sugar (or more for a thicker frosting)

Sugared Pecans:
⅔ cup pecans
1 TBL butter
¼ cup brown sugar
Directions:
Directions:
Preheat oven to 375ºF. Combine the pumpkin, eggs, oil, vanilla and sugar. Stir together remaining ingredients and add to pumpkin mixture until well blended. Bake in a muffin pan about 20 mins. or until
toothpick comes out clean. Cool completely before frosting.

Frosting: Cook the butter in a pan on the stove until browned. I suggest watching a video tutorial on browning butter before doing this for the first time. Add the cream cheese, vanilla, cinnamon and powdered sugar and mix until cream cheese has mixed well and consistency is smooth. I added more powdered sugar to thicken up the mixture. Chill the frosting until it is cool and then beat until fluffy.

Pecans: Combine the pecans, sugar and butter in a pan on the stove. Cook on medium heat, stirring
occasionally, until the sugar is melted. Cool on a sheet of greased parchment paper. Chop into small pieces and sprinkle on top of frosted cupcakes.
Number Of Servings:
Number Of Servings:
Makes 1 dozen regular or 2 dozen mini cupcakes
Preparation Time:
Preparation Time:
2 hours start to finish

 

 

 

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