Pumpkin–Brown Butter Cupcakes

Name: Pumpkin–Brown Butter Cupcakes
Yield: makes 15
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins; 1 2/3 cups all-purpose flour, plus more for tins; 1/4 cup fresh sage leaves, cut into chiffonade (optional); 2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1/8 teaspoon ground cloves; 1 cup canned pumpkin puree (not pie filling); 1 cup packed light-brown sugar; 1/2 cup granulated sugar; 2 large eggs; Brown-Butter Icing (page 314)

January 24, 2012

These cupcakes are made with a combination of ingredients commonly found in a beloved autumn pie—pumpkin, cinnamon, nutmeg, and cloves—and enhanced with brown butter and fresh sage. To cut sage into chiffonade, or very fine strips, stack the leaves, then roll up tightly before slicing thinly crosswise with a sharp knife.

Recipe notes

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