Best Pumpkin Brown Sugar Cupcakes Recipes

Pumpkin Cupcakes image

Provided by Martha Stewart

Time 2h50m

Yield Makes 18

Number Of Ingredients 15

2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
2 sticks (1 cup) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Cream Cheese Frosting
Marzipan Pumpkins

Steps:

Preheat oven to 350 degrees. Line two cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree. Add flour mixture and whisk until smooth.
Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes. Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins.

Pumpkin Brown Sugar Cupcakes image

Provided by Katie Nichols

Categories Cakes

Time 45m

Number Of Ingredients 16

3/4 c unsalted butter
1 2/3 c all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1 c canned pumpkin puree (not pie filling)
1 c brown sugar
1/2 c granulated sugar
2 large eggs
GLAZE
1/2 c unsalted butter
2 c powdered sugar
2 tsp pure vanilla extract
2 Tbsp milk

Steps:

1. Preheat oven to 325 degrees. In a saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color.
2. Drain the butter into a small bowl (leaving the foam on top behind) to let cool.
3. Whisk together flour, baking powder, cinnamon, salt, cloves, and nutmeg.
4. In another bowl, whisk the sugars, eggs, butter, and pumpkin puree.
5. Whisk in the flour mixture until combined.
6. Divide the batter evenly among paper-lined cups, filling each 3/4 full.
7. Bake until a cake tester inserted in the cupcakes comes out clean. This should take about 20 minutes.
8. Transfer cupcakes to wire racks to cool completely before glazing them.
9. To make the icing, melt the butter in a small saucepan over medium heat until brown in color. This might take about 10 minutes.
10. Remove from heat and pour the butter into a bowl.
11. Stir in the powdered sugar, vanilla, and 2 tablespoons of milk to the butter until smooth. You can add more milk by tablespoons if necessary. Use immediately or else it hardens!
12. To finish, spoon about 1 tablespoon of glaze over each cupcake. It's okay if it drips down the sides!