Pumpkin Cupcakes with Brown Butter Frosting

Pumpkin cupcakes with brown butter frosting are fall treats at their finest. Imagine sinking your teeth into a soft, spiced pumpkin cupcake with a topping of rich, nutty brown butter frosting.

These delectable little cakes are ideal for your seasonal get-togethers and holiday parties. But you may be wondering what makes them so special.

It’s the brown butter! The deep, caramel-like taste elevates the pumpkin flavor, making each bite something special.

But it goes beyond the amazing flavor – the preparation is simple and they’re super easy to bake. Whether you’re planning a Thanksgiving feast or simply enjoy fall flavors, these cupcakes are a must-have treat. 

If you’re a cupcake lover be sure to check out our cherry chocolate cupcakes with Dr. Pepper – they’re sooo good!

What Makes Brown Butter Frosting So Good

This unique process gives ordinary butter a whole new dimension and enhances its taste considerably. When butter is browned, it develops a warm, nutty flavor that adds depth to any dish, like these Amish mashed potatoes.

It also takes on subtle caramel undertones that pair perfectly with the spices in pumpkin cupcakes, like cinnamon, nutmeg, and cloves. And it complements the pumpkin’s sweetness, making each bite of cupcake even more delightful.

Pumpkin Cupcakes Ingredients

• Pumpkin puree: Make sure you use pure pumpkin and not pumpkin pie filling.
• All-purpose flour
• Baking soda and baking powder: These are your leavening agents, ensuring your cupcakes rise beautifully and have a soft, airy 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 Perfect Pumpkin Spice Cupcakes

• Make sure you use real pumpkin puree instead of pumpkin pie filling. The pie filling has added spices and sugars that will throw of the balance of flavors.
• Using room temperature eggs is recommended because they’ll blend into the batter more smoothly and give an even texture.
• Don’t burn the butter: keep the heat on low-medium, and watch it closely. The butter should become a warm amber color with a nutty aroma.
• Cool the browned butter before make the frosting: it needs to be at room temperature before incorporating it with the other frosting ingredients to avoid melting.

What to serve with Pumpkin Cupcakes with Brown Butter Frosting

Think about pairing 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

Place leftover pumpkin cupcakes in a single layer in an airtight container in the refrigerator for 2-3 days. You can also use a large zip-top plastic bag in a pinch but the frosting may get smushed.

Remove them from the refrigerator about 30-60 minutes before serving, to allow them to soften up a bit.

Can I Freeze Pumpkin Cupcakes?

Yes, you can! Follow these tips for the best results.

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. Remove from the frig and add frosting and decorations as preferred.