This nutty flavored icing pairs great with a carrot cake or anything pumpkin. The butter is cooked, turning it brown and giving this icing it’s main source of flavor. Add a dash of cinnamon in it and its perfect. If you add too much butter or not enough sugar, this icing get really runny. This is an adaptation from Southern Living.
Cinnamon Browned Butter Icing (for about 2 dozen cupcakes)
Melt 1 cup of butter in a saucepan and let it cook until brown (between 5 and 10 minutes). Once cooled, mix 16 oz of powdered sugar, and a 1/4 a cup of milk. Add milk gradually because not all may be needed. Add a teaspoon of vanilla and a dash of cinnamon and mix until preferred consistency.