Brown Butter Pumpkin Cupcakes with Biscoff Frosting #PumpkinWeek

Moist and flavorful brown butter pumpkin cupcakes topped with sweet cookie butter frosting. If you’re bringing them to a party you may want to double the batch!

Brown Butter Pumpkin Cupcakes with Biscoff Frosting 1

Welcome to #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. Seventeen food bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

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Check out all the #PumpkinWeek Bloggers and their recipes:

Brown Butter Pumpkin Cupcakes with Biscoff Frosting 2


If you haven’t been browning your butter you really should start. One extra step is all it takes to increase the depth of the flavor or whatever you are cooking, whether it be sweet or savory. In the case of these cupcakes the result was so delicious that I should have made a double batch. I brought them to a party and people were practically fighting over them and the last one was split into fourths just to keep the peace. The cupcakes are a bit heavier than traditional cupcakes due to the addition of pumpkin puree but they are not lacking on moisture. And if you love Speculoos/Biscoff cookies, you will rave over the frosting made out of cookie butter!

P.S. For those of you wondering, my friend Maggie adored her birthday cake saying it was “the best cake ever“! Just like the cake the weekend was filled with greatness. We also ran a 5K in which both Maggie and I placed 2nd in our respective age groups. If Maggie hadn’t just turned 30 I would’ve only made 3rd place haha.

One year ago: Cinnamon-Raisin Bagel for One

Two years ago: Peanut Butter-Chocolate Molten Lava Cake

Three years ago: Whole Wheat Pumpkin Waffles by Lauren’s Latest

BROWN BUTTER PUMPKIN CUPCAKES WITH BISCOFF FROSTING

Makes approximately 15 cupcakes

CUPCAKES

3/4 cups (1-1/2 sticks) unsalted butter

1-2/3 cups all-purpose flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/2 tsp salt

1 cup pumpkin puree

1 cup brown sugar

1/2 cup granulated sugar

2 eggs

FROSTING

1 cup (2 sticks) unsalted butter, room temperature

1 cup Biscoff or Speculoos cookie spread

3-4 cups powdered sugar

2 Tbsp heavy cream or milk

Toffee for topping, optional

Directions:

  1. Preheat oven to 325 degrees. Place liners in cupcake pan, and set aside.
  2. Melt the butter in a medium saucepan over medium-low heat. Simmer until it turns brown and nutty. Remove pan from the heat and pour the butter into a large heatproof bowl to stop the cooking. Set aside to cool.
  3. In a medium bowl, whisk together flour, baking soda, spices, and salt.
  4. To the bowl with the butter, add the pumpkin, sugars, and eggs. Beat until smooth. Slowly add the flour mixture and mix until fully incorporated.
  5. Fill cupcake liners about 2/3 full. Bake at 350 degrees for 25-30 minutes, or until they spring back when lightly touched.
  6. While the cupcakes cool, prepare the frosting. In a large bowl, beat butter and biscoff together until smooth. Add sugar and heavy cream and beat until light and fluffy. Add more powdered sugar or cream to reach desired consistency.
  7. When the cupcakes are completely cool, frost and decorate as desired.

Source: Cupcakes adapted from my Chocolate Pumpkin Cupcakes with Cinnamon Buttercream and Joanne Eats Well With Others. Frosting adapted from Dinners, Dishes & Desserts.

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