Ingredients
- CUPCAKES
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups flour
- 1 Tbsp. pumpkin pie spice
- 2 tea. baking powder
- 1 tea. baking soda
- 1 tea. salt
- 1 1/2 cups canned pumpkin puree
- 2 tea. vanilla
- FROSTING
- 1 cup butter, cubed
- 5 cups confectioners' sugar
- 4-6 Tbsp. whole milk
- 1/2 tea. pumpkin pie spice
- Garnish: pumpkin pie spice
Preparation
Step 1
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners. Set aside.
CUPCAKES: In a large bowl, beat butter and sugar at medium speed with mixer until fluffy, scraping down sides occasionally. Add eggs, one at a time, beating well after each addition.
In a small bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with pumpkin, beginning and ending with flour mixture. Add vanilla, beating until combined. Divider batter evenly among prepared muffin cups.
FROSTING: In a medium saucepan, place butter. Cook over medium heat until butter is golden brown and has a nutty aroma, approx., 10 minutes. Strain through a fine-mesh sieve into a small bowl. Refrigerate until almost firm, approx., 45 minutes, stirring twice.
In a large bowl, beat browned butter at medium speed with an electric mixer until creamy. Gradually add confectioners' sugar and milk, 1 tablespoon at a time, beating until frosting reaches a spreadable consistency. Beat in pumpkin pie spice. Spread frosting over cupcakes, sprinkle with add'l pumpkin pie spice if desired.