Pumpkin Cupcakes with Brown Butter Frosting

I make a lot of pumpkin recipes once fall rolls around, and these Pumpkin Cupcakes with Brown Butter Frosting are one I come back to when I want something a little more special than pumpkin bread or muffins. They’re soft, warmly spiced and topped with a rich frosting that has a slightly nutty, caramel-like flavor.

The cupcake batter comes together in about 15 minutes with pumpkin puree and pumpkin pie spice, so you get plenty of fall flavor without needing a long list of spices. And the oil helps keep the cupcakes soft and moist.

While I’m always happy with a good pumpkin cupcake, it’s the brown butter frosting that sets this recipe apart for me. Browning part of the butter gives the frosting a deeper flavor that works so well with pumpkin and warm spices.

These cupcakes, along with Cake Mix Pumpkin Spice Cookies, are at the top of my list for fall gatherings, Halloween parties, Thanksgiving dessert tables or anytime a pumpkin craving strikes.

If you’re a cupcake lover be sure to check out our Strawberry Cupcakes with Cream Cheese Frosting, S’mores Cupcakes and Cherry Chocolate Cupcakes with Dr. Pepper recipes.

What Makes Brown Butter Frosting So Good

Brown butter has a deeper, toastier flavor than regular butter, with a little nuttiness and caramel flavor mixed in. It’s a simple step, but it makes the frosting taste extra good, especially with pumpkin and pumpkin pie spice.

Brown butter can burn quickly, so don’t walk away from the pan. As soon as it smells nutty and you see browned bits forming on the bottom of the pan, take it off the heat.

Pumpkin Cupcakes Ingredients

• Pumpkin puree: Make sure you use pure pumpkin and not pumpkin pie filling.
• All-purpose flour
• Baking soda: Helps the cupcakes rise and gives them a soft, tender texture.
• Pumpkin pie spice: contains cinnamon, nutmeg and ginger.
• Eggs: It is always best to use room temperature eggs. 
• Sugar: A combination of regular and brown sugars.

Brown Butter Frosting Ingredients

• Unsalted butter: Using unsalted butter lets you control the amount of salt. 
• Powdered sugar: Confectioners’ sugar blends perfectly with the butter to create a smooth frosting. 
• Vanilla extract: A few drops are all you need to enhance the frosting’s overall flavor.

How to Make Pumpkin Cupcakes with Brown Butter Frosting

Prepare the Cupcakes:

Start by setting your oven to 350°F and line a cupcake tray with paper liners, then put it aside.

In a large mixing bowl, add the sugars, oil, pumpkin, eggs, and vanilla. Using either a hand mixer or stand mixer on medium speed, mix until everything’s well blended.

In another bowl, combine flour, pumpkin pie spice, baking soda, and salt. Stir gently to mix.

Switch your mixer to low speed, then gradually add the dry ingredients to the wet ingredients. Continue mixing until everything is well combined, pausing to scrape the bowl’s sides if needed.

Scoop about three tablespoons of batter into each cupcake liner (I use a cookie scoop for this step).

Bake for around 18 minutes. Check if they’re done by inserting a toothpick into the center and see if it comes out clean.

Move the cupcakes to a wire rack to cool down to room temperature before adding the frosting.

Make the Frosting:

Melt ½ cup of butter in a saucepan over low-medium heat and let it simmer gently. Stir every minute or so for about 5 to 6 minutes. Pour the brown-butter mixture into a bowl and let it cool for 30-45 minutes.

Once cooled, place the melted butter and another ½ cup of butter into a mixer bowl. Blend using the whisk attachment on medium speed for 2 minutes.

Turn the speed to low, slowly adding the powdered sugar until it’s fully mixed in, stopping to scrape the bowl’s sides if necessary.

Next add in the vanilla and heavy cream. Mix on medium-high speed for another 1-2 minutes until the frosting is light and smooth.

Use a piping bag with your favorite tip to frost the cooled cupcakes for a fancy presentation or frost with an offset spatula for a more rustic look.

Tips for Making Pumpkin Cupcakes

• Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the flavor and texture of the cupcakes.
• Start with room-temperature eggs. They blend more easily into the batter and help the ingredients combine evenly.
• Watch the butter closely. Once the milk solids begin to brown, the butter can burn quickly. Look for an amber color, browned bits and a nutty aroma.
• Let the brown butter cool. Cool it to room temperature before making the frosting so it doesn’t melt the remaining butter.
• Cool the cupcakes completely before frosting. Even slightly warm cupcakes can cause the frosting to soften or melt.

What to serve with Pumpkin Cupcakes with Brown Butter Frosting

I like to pair them with a cozy drink that complements their fall flavors, like a spiced chai latte, Dalgona cocoa or a hot apple cider. You might also consider a scoop of vanilla bean ice cream on the side, for a creamy contrast to the sweet and nutty frosting.

How to Store Leftover Cupcakes

Leftover pumpkin cupcakes should be stored in a single layer in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, remove them from the refrigerator about 30 minutes before serving, to allow them to soften up a bit.

Can I freeze pumpkin cupcakes?

Yes, you can! First, make sure the cupcakes have completely cooled before storing them to avoid becoming soggy. And it’s best to freeze them without the frosting.

Wrap each cupcake individually in plastic wrap to keep them from sticking together and to avoid freezer burn. Place in an airtight container and store in the freezer for up to 2 months.

To thaw the cupcakes, move them to the refrigerator the day before serving. After they’ve thawed. remove from the frig and add frosting and decorations as preferred.