Pumpkin Spice Cupcakes with Brown Butter Buttercream

Pumpkin Spice Cupcakes with Brown Butter Buttercream
18 Ingredients
  • 2 cups all-purpose flour
  • 4 teaspoons pumpkin pie spice
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 cups granulated sugar
  • 3/4 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon pure vanilla extract
  • 2 cups canned pumpkin
  • 4 large eggs
  • Brown Butter Buttercream, recipe follows
  • 1 cup unsalted butter, room temperature, divided
  • 4 cups powdered sugar (about 2 pounds)
  • 2 teaspoons pure vanilla extract
  • 3 to 6 tablespoons buttermilk
Nutrition
415
21% daily value
24 servings
                                       
                                            vegetarian
     

Fat

26% 17

Saturated

33% 7

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

22% 65

Carbs (net)

- 64

Fiber

4% 1

Sugars

- 55

Sugars, added

- 54

Protein

5% 3

Cholesterol

18% 55

Sodium

8% 196

Calcium

7% 65

Magnesium

2% 10

Potassium

2% 81

Iron

6% 1

Zinc

2% 0

Phosphorus

14% 98

Vitamin A

28% 249

Vitamin C

3% 2

Thiamin (B1)

6% 0

Riboflavin (B2)

7% 0

Niacin (B3)

4% 1

Vitamin B6

2% 0

Folate equivalent (total)

9% 37

Folate (food)

- 10

Folic acid

- 16

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

9% 2

Vitamin K

11% 9
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