These Brown Sugar Pumpkin Cupcakes are ideal for a cozy autumn afternoon, offering a hearty and satisfying treat.
The delightful Brown Sugar Cupcakes boast a creamy Pumpkin Filling and are elegantly crowned with a Brown Sugar Italian Meringue Buttercream.
Characterized by its light and subtly sweet profile, Italian meringue buttercream beautifully complements the rich flavors found in these cupcakes.
From the nutty and caramel undertones of the brown sugar to the indulgent pumpkin filling, every bite is a celebration of fall's bounty.
Yields: 14 cupcakes
Brown Sugar Cupcakes
- 1½ cups (191 g) all-purpose flour
- 1¼ tsp (5 g) baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup (113 g) unsalted butter, room temperature
- ⅔ cup (133 g) packed brown sugar
- 2 tbsp (25 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) milk, room temperature
Pumpkin Filling
- ¼ cup (60 ml) evaporated milk
- 1 cup (240 g) pumpkin puree
- ¼ cup (50 g) packed brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp fine sea salt
Brown Sugar Italian Meringue Buttercream
- ¾ cup (150 g) packed brown sugar
- ¼ cup (60 ml) water
- 4 large egg whites
- 1 cup (226 g) unsalted butter, thinly sliced, room temperature
- 1 tsp vanilla extract
- Sprinkles, for garnish (optional)
To prepare the Brown Sugar Cupcakes, start by preheating your oven to 350°F (177°C) and lining 14 cupcake tins with cupcake liners.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
Using the bowl of an electric mixer, beat the butter on medium speed for about 1 minute until it becomes creamy. Add the brown sugar and granulated sugar, and continue beating for an additional 1 to 2 minutes until the mixture turns creamy and fluffy. Be sure to scrape down the sides of the bowl as needed.
Add the eggs one at a time, mixing each egg until well combined before adding the next. Then, incorporate the vanilla extract, followed by the milk, and mix until fully combined.
Gradually add the dry ingredients to the bowl, and gently fold the mixture together using a rubber spatula until fully incorporated.
Divide the batter evenly among the cupcake liners, filling them approximately two-thirds full. Bake the cupcakes for around 18 minutes. Begin checking them at the 15-minute mark and continue baking and checking as needed. To determine if the cupcakes are done, lightly press the tops with your finger; if they spring back, they're ready. Allow the cupcakes to cool completely before proceeding with filling and frosting.
For the Pumpkin Filling, combine the evaporated milk, pumpkin puree, brown sugar, cinnamon, nutmeg, and salt in a small saucepan. Bring the mixture to a boil over medium-high heat, stirring frequently. Let it simmer for about 5 minutes until it thickens. Transfer the mixture to a small bowl and let it cool completely. Refrigerate for at least 2 hours before using.
To prepare the Brown Sugar Italian Meringue Buttercream, begin by placing the brown sugar and water in a small saucepan. Attach a candy thermometer to the side of the pan and bring the mixture to a boil over medium heat.
Meanwhile, in the bowl of an electric mixer, place the egg whites and start whipping them on low speed. Gradually increase the speed over the first minute until you are whisking them on medium-high speed.
As the egg whites are beating and the syrup is cooking, it's essential to keep an eye on both. The syrup should reach a temperature of 240°F (115°C), and the egg whites should form soft peaks at around the same time. You may need to adjust the heat of the syrup or the speed of the mixer to achieve this synchronicity.
Once the syrup reaches 240°F (115°C) on the thermometer, which indicates the soft stage, carefully pour it in a slow, steady stream over the soft peak meringue in the mixer. Adjust the mixer speed to a lower setting as you pour to prevent splattering, but ensure it remains running to prevent the syrup from immediately cooking the egg whites.
Once all the syrup has been added, increase the mixer speed to medium-high and continue whipping until stiff peaks form and the bowl feels cool to the touch. This process typically takes up to 10 minutes.
Once the meringue reaches stiff peaks, gradually add the butter slices, one at a time, with the mixer still running. Continue whipping until the buttercream appears creamy, fluffy, and all the butter has been fully incorporated. This step may take anywhere from 5 to 10 minutes, depending on the temperature of the butter and the consistency of the meringue. Finally, add the vanilla extract and mix until combined.
To assemble the cupcakes, use a spoon to remove the center of each cupcake, creating a cavity. Fill each cavity with the prepared Pumpkin Filling. Transfer the Brown Sugar Italian Meringue Buttercream into a piping bag fitted with your preferred tip and pipe the frosting onto each cupcake. Optionally, top with sprinkles for added decoration.
Storage Tip: These cupcakes can be stored in the refrigerator, covered, for up to 4 days, maintaining their freshness and flavor.
Troubleshooting Tips:
If your buttercream appears soupy or fails to achieve a fluffy and creamy consistency, there could be a couple of reasons. Firstly, it's crucial to ensure that you whip the meringue until stiff peaks are formed. If this step is skipped or not executed properly, it may be challenging to salvage the buttercream, and you may need to start over.
Alternatively, if your kitchen is too warm or if the butter was too soft when added, it can also affect the texture of the buttercream. In such cases, place the mixing bowl in the freezer for about 5 minutes to chill slightly. Afterward, resume whipping, and the buttercream will likely begin to achieve the desired creamy and fluffy consistency.
