Pumpkin Brown Butter Cupcakes with Dulce de Leche Frosting

Last week I had plans to make a cupcake that looked like a candy corn but after two failed attempts I gave up. What I did find was this great recipe for pumpkin cupcakes. When I made this batch I decided to brown the butter to add a richer, nuttier flavor plus, I love browned butter with squash. I like this pumpkin cupcake because it comes out light & fluffy not heavier like a pumpkin bread of muffin.

Matt inspired the idea for the dulce de leche frosting by printing out a couple different recipes for dessert featuring it. I planned to go the simple route & just buy a can of it but the grocery store I was at didn't have any & I didn't feel like running from store to store looking. So, I ended up buying a can of sweetened condensed milk to make my own.

This was our first time making dulce de leche & it was actually quite easy. You just take the label off a small can of condensed milk & poke two venting holes in the top. Place the can in a pot with the holes facing up. Put water in the pan up to 1/4 -inch from the top of the can. Bring the water to an easy simmer. Allow the can to simmer in the water for about 4 hours, adding more water as needed. The condensed milk will thicken & change to a dark golden brown.

(I had a spoon of this in my coffee this morning, what a treat!)

Pumpkin Brown Butter Cupcakes

(adapted from Martha Stewart's Pumpkin Cupcakes)

1/4 c unsalted butter

1/2 c all-purpose flour

1/4 t baking soda

1/4 t baking powder

1/4 t salt

1/2 t cinnamon

1/4 t ground ginger

pinch of nutmeg

1 large egg

1/4 c brown sugar

1/4 c white sugar

3.5 oz pumpkin purée

Preheat oven to 350 F. Prepare 6 muffin tins.

In a small skillet melt the butter over medium-low heat. Cook the butter over low heat stirring from time to time until it is a golden brown & smells nutty. Keep an eye on it so it doesn't burn. Remove from the heat & allow it to cool.

In a small bowl whisk the flour, baking soda, baking powder, cinnamon, ginger & nutmeg together & set aside.

In another bowl lightly beat the egg. Whisk in the sugars & cooled butter. Add the dry ingredients & whisk until smooth. Finally whisk in the pumpkin & maple syrup.

1/4 T maple syrup

Divide the batter between the 6 prepared muffin tins. Bake for 20 -22 minutes, a toothpick inserted into the center should come out clean. Allow to cool completely on a rack before frosting.

Makes 6 cupcakes

Dulce de Leche Frosting

1/4 c unsalted butter, at room temp

2 T dulce de leche

1/2 t vanilla

1 c powdered sugar, plus more if needed

Beat everything together with an electric mixer on medium until smooth, about 3 minutes. If the frosting is not stiff enough add more powdered sugar 1 T at a time, beating for about a minute with each addition.

Makes enough to frost 6 cupcakes