pumpkin cupcakes with brown butter frosting

This is the season of the pumpkin. I love pumpkin, I love cupcakes, and everyone loves butter. These cupcakes are moist, rich, and okay a little decadent. I thought it would be fun to frost them with one of my favorite frosting recipes: Brown Butter Frosting. Yep, it's as good as it sounds. 'Tis the season to put pumpkin in everything. I can pretty much guarantee that you'll love these.

Pumpkin Cupcakes

1 cup sugar

1 stick butter softenened

3 eggs room temperature

1/2  teaspoon vanilla

1 1/2  cups flour

1/2  teaspoon baking powder

½ teaspoon baking soda

1/2 teaspoon of cinnamon

½ teaspoon salt

1/4 cup milk

1 cup of pumpkin puree

Preheat oven to 350 degrees FFill 2- 6 cup muffin pans with cupcake linersIn the bowl of a standing mixer fitted with a paddle, place butter and sugar and combine until creamy. Approx. 2-3 minutes. Add eggs one at a time, then add vanilla.In a bowl, mix flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture on low speed, finally add milk.Pour the batter into the prepared cupcake liners, 3/4 way up the liner. Bake for 20 minutes until inserted knife comes out clean, cool for 30 minutes.makes 24 cupcakes

Brown Butter Frosting

1 1/4 sticks butter

5 cups of icing sugar

1 teaspoon vanilla

1/4 cup milk

Brown butter on medium heat until lightly toasted. Pour sugar, milk and vanilla in the bowl of a standing mixer. Start up the mixer on slow and add browned butter slowly until the frosting comes together.*note this frosting has a tough consistency so you will need to apply to the cupcakes with a firm yet gentle touch.