baci's baking | Pumpkin Cupcakes + Brown Butter Icing

Amanda and I found this recipe on Clock Work Lemon's blog, they truly look amazing! We just had to share this with you - they would be perfect for your Thanksgiving gathering! Enjoy! :)

Pumpkin Cupcakes + Brown Butter Icing

(Printer-friendly Recipe)

Pumpkin Spice Cake
Ingredients: (Makes 2 dozen cupcakes)
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1 15-ounce can pure pumpkin
1 1/2 cups sugar
1 1/4 cups vegetable oil
4 large eggs
2 teaspoons finely grated orange peel

Directions:
1. Preheat the oven to 350
2. Whisk the first 9 ingredients together
3. In a separate bowl for electric mixer mix the pumpkin, oil, and sugar together. Beat the eggs in one by one.
4. Add the flour-spice mixture until just combined then stir in orange peel
5. Divide batter into cupcake papers and bake for 20- 30 minutes or until a toothpick comes out clean.


Brown Butter Icing
Ingredients:
1 cup butter
4 cups powdered sugar
2 tsp vanilla
3 to 4 tbsp milk

Directions:
1. Melt the butter in a sauce pan over medium high heat. Once it has melted turn the heat down to medium low and continue to cook the butter swirling the pan occasionally.The butter will develop brown flecks and slows turn a golden colour. When this happens remove the pan from the heat and pour the butter into a bowl.Set the warm pan aside (its helpful if the icing separates)

2. Stir the powdered sugar, vanilla, and 2 tbsp of milk into the butter. If it needs to be thinned out further then add 1 to 2 tbsp more. If the icing separates then pour it into the warm pan and whisk until it comes together again. Use immediately.