Sourdough Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
Use sourdough discard, real pumpkin puree, and pumpkin spices to make these moist and easy Sourdough Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting.
Yield or Serving: 12 Cupcakes
Equipment
- 1 Whisk
- 1 Spatula
- 1 Muffin Pan, lined with muffin tins or paper
- 1 Piping Bag, for frosting with a round tip, or ziplock bag with a corner snipped off
Ingredients
- 120 g All-purpose flour, 1 cup
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Kosher Salt
- 2 tsp Pumpkin Pie Spice, or 1 ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, and ¼ tsp clove
- 275 g Pumpkin Puree, I use canned Libby's
- 100 g Light Brown Sugar, ½ cup
- 50 g Granulated Sugar, ¼ cup
- 2 Eggs, room temperature
- 1 tsp Vanilla Extract
- 120 g Sourdough Discard, or active starter, ½ cup
- 113 g Neutral Oil, ½ cup, such as vegetable, canola, avocado, or coconut oil
Brown Butter Cream Cheese Frosting
- 57 g Unsalted Butter, 4 tBS
- 226 g Cream Cheese, 8 oz or 1 block, softened
- 1 pinch Kosher Salt
- 1 tsp Vanilla Extract
- 340 g Powdered Sugar, 3 cups
Instructions
- Preheat the oven to 350ºF (177ºC) and line and grease a muffin pan with muffin tins or liners.In a large mixing bowl, whisk the dry ingredients. Set aside.120 g All-purpose flour, 1 tsp Baking Powder, ½ tsp Baking Soda, ½ tsp Kosher Salt, 2 tsp Pumpkin Pie Spice
- In another mixing bowl, whisk the wet ingredients. Then, pour the wet ingredients into the bowl of dry ingredients and mix just until combined and no floury spots remain.275 g Pumpkin Puree, 100 g Light Brown Sugar, 50 g Granulated Sugar, 2 Eggs, 1 tsp Vanilla Extract, 120 g Sourdough Discard, 113 g Neutral Oil
- Use a spoon, ice cream or cookie scoop to fill the muffin cups about ⅔ full with the sourdough pumpkin cupcake batter.Bake for about 22 minutes or until a toothpick inserted into the middle comes out clean. Let the cupcakes cool completely before frosting.
- As the cupcakes cool, make the brown butter cream cheese frosting.Melt the butter in a small skillet over medium heat for 4-5 minutes, stirring constantly, until the butter becomes fragrant and the milk solids caramelize dark brown. Pour into a mixing bowl to cool to room temperature.When the butter is cooled, add the softened cream cheese and mix with a hand mixer or spatula. Then, add the powdered sugar to create a thick frosting.57 g Unsalted Butter, 226 g Cream Cheese, 1 pinch Kosher Salt, 340 g Powdered Sugar, 1 tsp Vanilla Extract
- Fill a piping bag with a round tip (or other decorative piping tip) with the frosting and top the cupcakes with the frosting.Finish with a sprinkle of pumpkin spice or cinnamon or a pumpkin candy.
Notes
- Store unfrosted sourdough pumpkin cupcakes in an airtight container at room temperature for 2 days.
- Once frosted, keep the cupcakes refrigerated for 3-4 days.
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