Brown Butter Pumpkin Cupcakes

Brown Butter Pumpkin Buttercream:

1. Start by making the brown butter. Place 1/2 cup butter in a small saucepan over medium heat. Stir frequently as the butter melts. Soon the butter should come to a gentle simmer, keep stirring frequently.
2. The butter will begin to get golden and you will notice some brown speckles on the bottom of the pan. Remove the pan from the heat and pour the butter in a bowl.
3. Let it cool down completely, or place it in the fridge for 30 minutes or so. The butter should be solid and completely cooled down before using it to make the buttercream. If you let the butter cool down on the counter, place it in the fridge for 5 to 10 minutes before using so it’s a bit solid.