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Pumpkin Cupcakes with Brown Butter Frosting

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 14 cupcakes
Calories 350
Delight in these moist pumpkin cupcakes topped with rich, nutty brown butter frosting, perfect for fall celebrations or cozy gatherings.

Ingredients

Dry Ingredients

  • 180 g cake flour
  • 5 g baking soda
  • 3 g baking powder
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 0.75 tsp ground ginger
  • 0.5 tsp ground nutmeg (preferably freshly ground)
  • 0.25 tsp ground allspice
  • 0.25 tsp ground cloves
  • 0.125 tsp ground turmeric

Wet Ingredients

  • 150 g granulated sugar
  • 100 g light brown sugar, packed
  • 120 ml vegetable oil
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 240 g canned pumpkin puree (Libby’s preferred)
  • 60 ml whole milk (room temperature)

Brown Butter Frosting

  • 142 g salted butter (will reduce to about 113 g after browning)
  • 225 g cream cheese (softened to room temperature)
  • 200 g powdered sugar (sifted)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground allspice
  • 0.125 tsp salt

Instructions 

  • Melt and brown the butter, then cool to room temp.
  • Preheat oven to 350°F (175°C) and line muffin pans with liners.
  • Mix dry ingredients; in a separate bowl, whisk sugars, oil, eggs, vanilla, pumpkin, and milk. Combine wet and dry just until blended.
  • Divide batter into liners; bake 18-22 minutes. Cool completely.
  • Beat cream cheese and browned butter; add powdered sugar, spices, vanilla, and salt. Frost cooled cupcakes.

Notes

Ensure butter is browned and cooled before mixing to achieve the best flavor.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Pumpkin