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Brown Butter Pumpkin Cupcakes with Cream Cheese Frosting

Prep: 25 mins
Cook: 20 mins
Yields: 18 cupcakes

Ingredients:
1 package Foodstirs Organic Simply Sweet Vanilla Cupcake Mix
1 cup pumpkin puree
2 eggs
8 tablespoons butter, browned
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup butter, softened
8 oz cream cheese
1 teaspoon vanilla
2 cups powdered sugar
4-6 drops natural orange food coloring
4-6 drops natural green food coloring

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Directions

Preheat oven to 375 degrees and line a muffin tin with cupcake liners.

In a small sauce pan, melt the butter on medium heat and cook until it browns slightly and begins to smell nutty. Remove from the heat and set aside to cool slightly.

Mix together in a large bowl the pumpkin, eggs, browned butter and vanilla. Stir together the dry mix and the spices and add it to the pumpkin mixture, mixing until just blended. Fill cupcake liners up 2/3 high with batter and bake 15 minutes or until a toothpick comes out clean.

With a hand mixer, beat together the butter and cream cheese until smooth, then add vanilla and powdered sugar; blend until creamy. Take 1/2 cup of the frosting and set aside. Add the orange food coloring to the larger amount of frosting and mix until all the frosting is an even color of orange. Mix the green food coloring in with the 1/2 cup of reserved frosting.

Once the cupcakes have cooled, frost the tops of the cupcakes with the orange frosting. Use the tip of a spatula or butter knife to create the grooves of the pumpkin. Fill a ziplock bag with the green frosting and snip a very tiny amount off of the corner of the bag to pipe the pumpkin stem. 

 

 


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