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Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting Recipe

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4.2 from 7 reviews

Delight in these moist and spiced Pumpkin Cupcakes topped with a rich, nutty Brown Butter Cream Cheese Frosting. Perfect for fall gatherings or anytime you crave a cozy, flavorful treat, these cupcakes combine warm autumn spices and velvety cream cheese frosting, enhanced by the deep caramel notes of brown butter.

Ingredients

Cupcakes

  • 4 large eggs, at room temperature
  • 1 and 1/2 cup dark brown sugar, packed (330 grams)
  • 1 cup vegetable oil (220 grams)
  • 2 tbsp real maple syrup (30 grams)
  • 1/2 tsp vanilla extract
  • 1 (15 ounce) can pumpkin (NOT pumpkin pie filling)
  • 2 cups all-purpose flour, spooned & leveled or weighed (260 grams)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 and 3/4 tsp cinnamon
  • 1 and 1/2 tsp nutmeg
  • 1 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp salt

Brown Butter Cream Cheese Frosting

  • 1 cup salted butter, cubed (226 grams)
  • 12 ounces cream cheese, softened at room temperature (block type, full fat – 340 grams)
  • 5 cups powdered sugar, adjusting to taste (575 grams)
  • 1 tbsp milk (15 grams)
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon (or a pinch more, to taste)
  • Pinch of salt

Instructions

  1. Make the Brown Butter: In a nonstick pan over medium heat, melt the cubed butter. Stir constantly as the butter foams, bubbles, and then turns a deep golden brown, releasing a nutty and caramel aroma. Immediately remove from heat and transfer to a bowl. Chill in the fridge or freezer until it reaches room temperature; it can be used slightly liquid or softened but not hot.
  2. Prep: Preheat your oven to 350° F (175° C). Line a cupcake pan with cupcake liners to prepare for baking.
  3. Make the Cupcakes: In a large mixing bowl, whisk the eggs, dark brown sugar, vegetable oil, maple syrup, vanilla extract, and canned pumpkin until smooth. Add all the dry ingredients—flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, allspice, and salt—and whisk together until fully combined with no lumps or dry spots.
  4. Bake: Spoon the batter into the prepared cupcake liners, filling each about 3/4 full. Bake for 18-19 minutes until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting. Never frost warm cupcakes.
  5. Make the Frosting: In a large mixing bowl, beat the room temperature brown butter and cream cheese together with an electric mixer for 2 minutes until creamy. Add half the powdered sugar and mix until just incorporated. Then add the remaining powdered sugar, milk, cinnamon, vanilla extract, and a pinch of salt, beating until the frosting is smooth and creamy. Adjust powdered sugar to your desired sweetness and consistency.
  6. Serve and Store: Pipe or spread the frosting onto cooled cupcakes immediately and serve. Store any leftovers in an airtight container in the refrigerator for up to one week.
  7. Make Ahead Tips: Cupcakes can be baked and cooled in advance, stored at room temperature uncovered for one day before frosting. Frost just before serving for best texture and flavor.

Notes

  • You can chill the brown butter until it firms up or use it slightly liquid—both work well for the frosting.
  • If you don’t need a large quantity of frosting, feel free to halve the batch or freeze leftovers for later use.
  • Use pure pumpkin puree, NOT pumpkin pie filling, to ensure the right texture and flavor.
  • Ensure cupcakes are completely cooled before frosting to prevent melting.
  • This recipe yields 22 standard-sized cupcakes.

Find it online: https://bitezly.com/pumpkin-cupcakes-with-brown-butter-cream-cheese-frosting-recipe/