Dreamy Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting Recipe

Whipping up delectable pumpkin cupcakes brings pure autumn magic to your kitchen.

Seasonal baking feels wonderfully comforting when you blend warm spices with creamy textures.

Soft, tender cake crumbs promise a delightful experience that celebrates fall’s most beloved flavor.

Complex brown butter cream cheese frosting adds unexpected depth to these irresistible treats.

Sweet aromas will drift through your home, creating instant memories of cozy afternoons.

Rich ingredients combine effortlessly, crafting a dessert that looks as spectacular as it tastes.

Cupcakes with Pumpkin and Brown Butter Frosting Magic

• Embrace Seasonal Comfort: Dive into the warmth of autumn with these delightful pumpkin cupcakes that capture the essence of cozy sweater weather and falling leaves.
• Elevate Your Baking Skills: Discover an easy-to-follow recipe that transforms simple ingredients into a show-stopping dessert, perfect for bakers of all skill levels.
• Crowd-Pleasing Dessert: Wow your family and friends with a sweet treat that balances the rich, spicy flavors of pumpkin and the creamy decadence of brown butter cream cheese frosting.
• Simple Yet Impressive: Create restaurant-quality cupcakes at home with minimal effort, making it an ideal recipe for potlucks, gatherings, or just because you deserve a special treat.

Pumpkin Cupcakes with Frosting: What You’ll Need

• Pumpkin Puree: Provides rich autumn flavor and moisture to the cupcakes.
• All-Purpose Flour: Core structure for the cupcake batter.
• Vegetable Oil: Helps create a tender and moist texture.

• Cinnamon, Nutmeg, Ginger: Warm spices that enhance the pumpkin flavor profile.

• Granulated Sugar, Brown Sugar: Add sweetness and depth of flavor.
• Eggs: Bind the ingredients and provide structure.
• Baking Powder: Helps cupcakes rise and become light.

• Butter: Browned to create a nutty, rich flavor.
• Cream Cheese: Provides creamy, tangy base for frosting.
• Powdered Sugar: Sweetens and thickens the frosting.
• Vanilla Extract: Adds depth and aroma to the frosting.

• Milk: Adds moisture to the batter.
• Cupcake Liners: For easy baking and serving.

Pumpkin Cupcakes with Brown Butter Frosting How to Bake Them

Step 1: Warm Up the Oven

Get your oven ready by setting it to 350°F. Grab your muffin tin and line it with cute cupcake liners, making sure they’re evenly placed.

Step 2: Create the Dry Blend

• All-purpose flour
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Ground ginger

Whisk these ingredients together until they’re perfectly combined and set aside.

Step 3: Mix the Wet Components

• Pumpkin puree
• Brown sugar
• Granulated sugar
• Eggs
• Vegetable oil
• Milk

Whisk everything together until the mixture looks smooth and creamy.

Step 4: Marry the Ingredients

Slowly fold the dry ingredients into the wet mixture. Stir gently until just combined – don’t overmix! The batter should look slightly lumpy but well-integrated.

Step 5: Fill the Cupcake Liners

Carefully spoon the batter into each liner, filling them about two-thirds full. This allows room for the cupcakes to rise beautifully.

Step 6: Bake to Perfection

Slide the muffin tin into the preheated oven. Bake for 18-20 minutes. Check doneness by inserting a toothpick – it should come out clean. Let the cupcakes cool completely on a wire rack.

Step 7: Craft the Brown Butter Cream Cheese Frosting

• Browned butter
• Softened cream cheese
• Powdered sugar
• Vanilla extract

Whip until the frosting is silky smooth and absolutely irresistible.

Step 8: Decorate with Deliciousness

Once the cupcakes are completely cool, generously spread the brown butter cream cheese frosting on top. For an extra touch, sprinkle with a dash of cinnamon or some chopped pecans.

Frosting Tips for Pumpkin Cupcake Perfection

• Measure Precisely: Use exact measurements for ingredients to ensure consistent, perfect cupcake texture and taste.
• Room Temperature Matters: Bring eggs, milk, and cream cheese to room temperature for smoother mixing and better overall incorporation.
• Brown Butter Technique: Watch butter carefully while browning to achieve a rich, nutty flavor without burning; it changes quickly.
• Storage Secrets: Keep cupcakes in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week to maintain freshness.
• Spice Swap Option: Adjust spice levels by increasing or decreasing cinnamon, nutmeg, and ginger to match personal taste preferences.

Pumpkin Cupcakes With Buttercream Frosting Save With Ease

• Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Cover loosely with plastic wrap to prevent frosting from sticking.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before frosting.
• Place frosted cupcakes on a baking sheet to freeze individually, then transfer to a freezer bag. Store for up to 1 month. Thaw in the refrigerator overnight.
• Warm refrigerated cupcakes at room temperature for 15-20 minutes before serving. For a slightly warm treat, microwave for 10-15 seconds on low power.

Pumpkin Cupcakes with Brown Butter Pairings

• Pair Spiced Wine Complement: Serve mulled wine with warm cinnamon and nutmeg notes that echo the cupcake's spices, creating a harmonious autumn flavor experience.
• Brew Chai Tea Match: Select a creamy chai tea with cardamom and ginger undertones that beautifully mirrors the pumpkin cupcake's warm spice profile and adds delightful depth.
• Create Caramel Sauce Accent: Drizzle salted caramel sauce over the cupcake to enhance the brown butter frosting's richness and provide a luxurious sweet-salty contrast.
• Select Bourbon Pairing: Pour a smooth bourbon with hints of vanilla and oak that perfectly complements the cupcake's complex, warm flavor notes and adds sophisticated warmth.

Fall Frosting Options for Pumpkin Cupcakes

• Gluten-Free Pumpkin Cupcakes: Replace wheat flour with almond flour or gluten-free flour blend for celiac or gluten-sensitive bakers.
• Vegan Autumn Cupcakes: Swap eggs with flax eggs, use coconut oil instead of regular oil, and create dairy-free frosting using vegan cream cheese alternatives.
• Keto-Friendly Pumpkin Treats: Substitute regular flour with coconut or almond flour, use sugar-free sweeteners like erythritol, and adjust frosting with low-carb cream cheese.
• Nut-Free Seasonal Cupcakes: Use sunflower seed flour as an alternative to nut-based flours, ensuring safe consumption for those with nut allergies.

FAQs

• What makes brown butter different from regular butter?

Brown butter involves cooking butter until its milk solids turn golden brown, creating a rich, nutty flavor with a deeper, more complex taste compared to regular melted butter.

• Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree. Roast and puree a pie pumpkin, then strain excess moisture to achieve a similar consistency to canned pumpkin for the best results.

• How do I know if my cupcakes are perfectly baked?

Insert a toothpick into the center of a cupcake – if it comes out clean with no wet batter, the cupcakes are done. They should also have a slight golden color and spring back when lightly touched.

• Why is it important to not overmix the batter?

Overmixing develops gluten in the flour, which can make cupcakes tough and dense. Gently mix until ingredients are just combined to ensure a tender, soft cupcake texture.

Pumpkin Cupcakes With Brown Butter Cream Cheese Frosting Recipe

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• Total Time: 43 minutes
• Yield: 12 1x

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Description

Luxurious pumpkin cupcakes dance with rich brown butter cream cheese frosting, creating autumn’s most irresistible dessert. Warm spices and smooth cream cheese deliver a delectable bite you’ll crave all season long.

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Ingredients

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Main Ingredients:

• 2 large eggs
• 1/2 cup pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1/2 cup granulated sugar
• 1/4 cup brown sugar

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger

Notes:

• Pumpkin puree (not pumpkin pie filling)

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Instructions

1. Prepare the oven environment by warming it to 350°F (175°C) and positioning paper liners inside a standard muffin tray.
2. Create a delicate dry ingredient blend by thoroughly whisking together flour, baking powder, aromatic ground cinnamon, warming nutmeg, and zesty ginger in a medium mixing bowl.
3. In a separate vessel, construct a vibrant wet mixture by blending pumpkin puree, granulated and brown sugars, eggs, neutral vegetable oil, and smooth milk until the texture becomes uniform and silky.
4. Gently fold the dry ingredient mixture into the wet ingredients, stirring with minimal agitation to maintain a light, tender cupcake texture. Avoid overmixing to prevent dense results.
5. Carefully distribute the cupcake batter into prepared liners, filling each approximately two-thirds full to allow proper rising during baking.
6. Transfer the muffin tray to the preheated oven and bake for 18-20 minutes, monitoring until a inserted toothpick emerges clean and the tops appear golden and slightly springy.
7. Remove cupcakes from the oven and allow complete cooling on a wire rack, ensuring the surface temperature returns to ambient.
8. Craft the decadent frosting by carefully browning butter until it develops a rich, nutty aroma, then whip with softened cream cheese until creamy and integrated.
9. Gradually incorporate powdered sugar and vanilla extract into the butter-cheese mixture, beating until the frosting achieves a smooth, spreadable consistency.
10. Once cupcakes have thoroughly cooled, generously apply the brown butter cream cheese frosting using a spatula or piping bag for an elegant finish.

Notes

• Brown the butter carefully to develop a rich, nutty flavor without burning, watching the color change from yellow to golden brown while stirring constantly.
• Use room temperature ingredients like eggs and cream cheese to ensure smoother mixing and better texture in both cupcakes and frosting.
• Avoid overmixing the batter to prevent tough, dense cupcakes; stop stirring as soon as dry and wet ingredients are just combined.
• For gluten-free option, substitute all-purpose flour with a blend of almond and gluten-free flour mix, which maintains moisture and tender crumb.

• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 180
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg