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!
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!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Pumpkin Loaf by Love and Confections
- Lemongrass-Kissed Sankaya (Thai Pumpkin Custard) by Culinary Adventures with Camilla
- Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake
- Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie
- Pumpkin Peach Smoothie by Happy Food Healthy Life
- Egg and Pumpkin Breakfast Cups by Curious Cuisiniere
- Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain
- Easy Homemade Pumpkin Puree by Life Tastes Good
- Pumpkin Orange Soup by The Not So Cheesy Kitchen
- Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm
- Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor’s Adventures
- Slow Cooker Pumpkin Butter by My Catholic Kitchen
- Pumpkin Scones by Making Miracles
- Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef
- Pumpkin Molasses Cookies by That’s My Home
- Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry
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
Dark chocolate peanut butter cupcakes with dark chocolate peanut butter frosting. As dangerous as they sound especially in the deceptively innocent mini size.
Last year during football season I made white chocolate peanut butter mini cupcakes and they were super addictive. Since today is National Chocolate Cupcake Day I decided to revisit that recipe using dark chocolate peanut butter. It’s the dark-side equivalent of the more innocent looking white chocolate peanut butter cupcakes, but equally as sinful. That’s why I made them minis so you can eat 4 or 5 of them without feeling guilty. Oh the deception!
One year ago: Horror Show Pistachio Zombie Cupcakes
Two years ago: Review: Baking for Friends
These cute pig cupcakes are easier than they look. Turn your favorite cupcake into a farm-animal friend with just a few ingredients.
Yesterday I shared a couple shots from my nephew’s 2nd birthday party. As you may have assumed I was in charge of the desserts featured in those photos. Although the blueberry blue velvet cake was the tastiest and most appreciated dessert, my favorite to assemble was the pig cupcakes. I immediately fell in love with them when I spotted them on my sister-in-law’s Pinterest board. With a few common ingredients these cupcakes come to life on top of your favorite cupcake to melt hearts of all ages.
Remember during November when I shared a Thanksgiving dinner for two on Single Serving Sunday? Well I had originally intended to do a Valentine’s dinner for two today, but slacked off and only made dessert. It’s still a dessert for two, making it a perfect dessert for you and a special someone to enjoy together.
These cupcakes were inspired by my strawberry stuffed cupcakes I made awhile back which were a huge hit – white cupcakes with a whole strawberry stuffed inside and topped with fresh strawberry buttercream. But this time around the cupcakes are chocolate, making them chocolate covered strawberry cupcakes! In case that isn’t good enough, they are also topped with chocolate dipped strawberry flavored Peeps.
Two years ago: Cinnamon-Blueberry Bread Pudding
After living in Memphis for nearly 7 years I finally realized how much I am not used to cold weather anymore. Thankfully the temperatures were in the 50s and 60s over the weekend while my apartment was packed up into storage, but it promptly plummeted. Unfortunately my warmest coat is hidden away in some box because I didn’t look at the weather forecast before packing. For having a PhD I do some silly things sometimes.
This kind of weather calls from serious amounts of hot beverages and food. I say that and realize these cupcakes are not as warm as a cup of hot chocolate but they certainly will warm your heart. I’ve had White Hot Chocolate Cupcakes on my to-do list for way too long, I think since last winter. But I finally tackled them and a good thing too because they were a huge hit! People were calling dibs on the remaining last few.
The more I pack, the more stuff I realize I have (and wonder how more than one person could have ever survived living in this apartment). In an effort to reduce the unnecessary clutter, as is typical with packing/moving, I have a separate set of boxes that are being filled with things to donate or give away. Some of it is stuff that I have debated donating in the past but somehow convinced myself to hold on to. Just goes to show that you should trust your instincts when you cannot answer the question, “when will I need/wear this?” Of course then there are things like my highschool tennis hoodies that even though I never wear them I refuse to donate them.
Which brings me to the items in my fridge that I cling on to because I don’t like to waste things and think that I will find some purpose for it in another recipe, only to be pushed to the back and lost. Then much later it is found without knowledge of what it was in the first place. Thankfully I found a purpose for the meyer lemon curd before it suffered the same fate – stuffed into a vanilla cupcake! Yes, I know I could’ve just eaten it straight up but that wouldn’t have been as fun because these cupcakes also happen to make just enough for two. Got any leftover frosting lying around? Perfect time to use it! I somehow did not have any so I whipped up a miniature batch of white chocolate buttercream.
Two years ago: Broccoli Quiche
Three years ago: Pizza Dough
MEYER LEMON CURD CUPCAKES FOR TWO
1 egg white
2 Tbsp sugar
2 Tbsp unsalted butter, melted
1 tsp vanilla extract
1/4 cup all-purpose flour
1/4 heaping tsp baking powder
1-1/2 Tbsp milk
1-2 Tbsp meyer lemon curd
1 Tbsp unsalted butter, at room temperature
1/2 cup powdered sugar
1/8 tsp vanilla extract
0.5 oz. white chocolate, melted
1/2-1 tsp milk
- Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
- In a small bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.
- Bake at 350 for 12-16 minutes, or until cake is set. Let cool completely.
- While the cupcakes cool prepare the frosting: In a small bowl, cream butter with an electric mixer until fluffy, then add vanilla. Add in powdered sugar on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1/2 teaspoon at a time with mixer on low speed, until it reaches desired consistency.
- Using a paring knife, cut out the core of the cooled cupcakes. Fill with meyer lemon curd. Cut off the tops of the removed cored and place on top of filling. Frost and decorate with sprinkles if desired.
On Sunday I told you about how I had the pleasure of meeting and baking with Heather Saffer of Dollop the day before. She was incredibly nice and very easy to get along with. It was cool to talk about her experiences in the food world – being on Cupcake Wars, owning a cupcake shop, and having a cookbook. It’s interesting how different it is from just having a food blog, living in my own little world.
Funny thing was when she said that despite all of her experience, she thinks that I am more of a baker than she is! I don’t know about that but I do tend to be a bit of a control freak when it comes to baking and cooking, so I may have taken over when we were baking together without meaning to. Oops! Thankfully I don’t think it phased her as she gave me one of her Dollop “fr<3sting” shirts when she departed – yay!!! So thoughtful! I wish I had thought of it and I would’ve given her a Spiffy Cookie necklace. Just dropping the ball left and right haha.
Today I am sharing one of the recipes we made together – mini pistachio cupcakes with a dark chocolate ganache. After much deliberation on what we should make, the pistachio dark chocolate toffee I found at Trader Joe’s inspired me and made the decision easy. We also made flourless brownies with pistachios, because why not?
With all the holiday baking going on right now, I find myself longing for those traditional holidays recipes but at the same time love trying out new things. I have dabbled a little with coconut oil in my baking and cooking and decided to give LouAna Pure Coconut Oil a try in some of my holiday recipes. Coconut oil is the latest buzz ingredient with a neutral flavor and aroma which allows for its incredible versatility. It is a natural alternative to butter and other oils, and contains zero trans-fat. While other oils and butter are high in artery-clogging LDL cholesterol and low in HDL cholesterol (known as “good” cholesterol), coconut oil has been proven to actually raise HDL levels in the body.
I decided to try this oil out in two different ways in one recipe – Hazelnut Baci Cupcakes which consist of hazelnut cupcakes topped with Nutella buttercream, chopped hazelnuts and even white chocolate Baci. Side note: Baci is the Italian word for “kisses” and the name for a truffle filled with milk chocolate, hazelnut gianduia, and a whole hazelnut, and coated with dark chocolate. I first experienced these little nuggets while on a trip to Italy with my highschool Italian class. In the U.S. I typically have only been able to find them at stores like Home Goods, and recently stumbled upon the white chocolate variety. I knew instantly that something special had to be made with them.
For these cupcakes, coconut oil was used in place of the canola oil and butter in the batter and even some of the butter in the frosting. The end result was a soft, fluffy cupcake topped with creamy frosting, and admirers that were clueless to the switch. These cupcakes may not be diet friendly, but I am a sucker for cutting out even minimal amounts of guilt from my baking and cooking. When you cannot taste the difference, why not make those little substitutions?
Two years ago: Blizzard Oreo Stuffed Chocolate Cookies
If you are like me, the winding down of yet another college football season makes me sad. Some of you couldn’t care less but I’m going to tell you why you should – peanut butter and chocolate Saturdays are coming to a close. Regardless of the outcome of the Big Ten Championship game tonight, Ohio State will be playing in a bowl game. Which means that after today there is only one PB+C Saturday left and I know how many of you care about that combination.
These little cupcakes are a bit unorthodox for a Buckeye treat, using white chocolate instead of regular, but sometimes it’s good to change things up. I even made mini cupcakes instead of regular sized ones in order to appease all the people in my life that like to cut every dessert portion I serve in half (Stephanie). Not to mention my obsession with baking things in mini muffin pans recently, such as the wonton cups and mousse cookie cups. These mini white chocolate-peanut butter cupcakes are topped off with a white chocolate buttercream and a dose of spirited sprinkles. I’ll share if you can finish the end of this chant: “O-H!”
What do you think I should make for the last PB+C Saturday of the season?
One year ago: Cranberry Fritters
If you recall, last week I posted a savory recipe for a Chicken & Sweet Potato Potpie using the Baker’s Secret 9-inch pie pan. Today I am sharing a sweet recipe using their muffin/cupcake pans because who doesn’t enjoy a good festive cupcake?
The combination of pumpkin and chocolate is not visited enough, in my opinion. I discovered the joy of those two flavors mixed together when I made the Pumpkin Kissed Gingerbread Brownies. This time they come together in the form of a cupcake, with a cinnamon buttercream. Complete with fall leaves sprinkles.
Don’t forget to enter to win your own Baker’s secret pie pan and muffin pan by clicking HERE and using the Rafflecopter widget at the bottom of the post. Giveaway ends tonight!