Pumpkin, Sage, & Brown Butter Cupcakes
Delight in these moist pumpkin cupcakes infused with fresh sage and rich brown butter, perfect for fall gatherings.
Ingredients
Dough
- 3/4 cup unsalted butter (room temperature, plus more for tins)
- 1 2/3 cups all-purpose flour (plus more for tins)
- 1/4 cup fresh sage leaves (cut into chiffonade)
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp ground cloves
- 1 cup canned pumpkin puree
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter ((1 stick))
- 2 cups sifted confectioners' sugar
- 2 tsp pure vanilla extract
- 2 Tbsp milk (plus more if needed)
Instructions
- Cream butter and sugars until light and fluffy.
- Mix in pumpkin, sage, eggs, and vanilla.
- Combine dry ingredients and fold into wet mixture.
- Fill cupcake tins and bake at 350°F (175°C) for 25 minutes.
- Prepare frosting by beating butter, sugar, vanilla, and milk until smooth.
- Frost cooled cupcakes and serve.
Notes
Ensure not to overmix the batter for a light texture.