Easy Pumpkin Cupcakes with Brown Butter Frosting
Soft pumpkin cupcakes flavored with pumpkin pie spice and topped with a rich, nutty brown butter frosting. An easy fall dessert for parties and holiday gatherings.
Servings: 12
Calories: 411kcal
Ingredients
Cupcakes:
- 1 cup all-purpose flour
- 1.5 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup granulated sugar
- ¼ cup light brown sugar lightly packed
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla
Frosting:
- 1 cup unsalted butter room temperature, divided use
- 2 cups powdered sugar
- ½ teaspoon vanilla
- 2 Tablespoons heavy cream
Instructions
Cupcakes:
- Preheat the oven to 350 degrees F. Place paper liners in a cupcake pan and set aside.
- In a medium-sized bowl add the flour, pumpkin pie spice, baking soda and salt and lightly mix to combine. Set aside.1 cup all-purpose flour, 1.5 teaspoons pumpkin pie spice, 1 teaspoon baking soda, ¼ teaspoon kosher salt
- Combine sugars, pumpkin, oil, eggs and vanilla in a separate large mixing bowl. Using a hand mixer or stand mixer, blend on medium speed until combined.½ cup granulated sugar, ¼ cup light brown sugar, 1 cup pumpkin puree, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla
- Set the mixer to low speed and slowly add the dry ingredients to the wet ingredients, mixing until they are fully incorporated. Pause after a minute to scrape down the sides of the bowl to ensure all ingredients are incorporated.
- Spoon 3 tablespoons of batter into each cupcake liner. A cookie scoop works well for this step.
- Bake the cupcakes for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Transfer the cupcakes to a baking rack and allow them to cool to room temperature before frosting them.
Frosting:
- Place ½ cup of butter in a saucepan. Heat over low-medium heat until the butter is melted then bring it to a low simmer.
- Stir the butter every minute and simmer for about 5 - 6 minutes. Transfer the melted butter to a mixing bowl and allow it to cool (about 30-45 minutes).
- Add the cooled, melted butter and an additional ½ cup of butter to a stand mixer bowl. Mix on medium speed with the whisk attachment for 2 minutes.
- Turn the speed to low and slowly add the powdered sugar until it’s fully combined. Turn the mixer off to scrape down the sides of the bowl to make sure all the ingredients are blended.2 cups powdered sugar
- Add in the vanilla and heavy cream and continue to mix on medium-high speed for 1-2 minutes or until the frosting appears light and smooth.½ teaspoon vanilla, 2 Tablespoons heavy cream
- Transfer the frosting to a piping bag then pipe frosting onto cooled cupcakes or use an offset spatula to spread the frosting.
Notes
- Make sure you use 100% pure pumpkin (NOT pumpkin pie filling) for this recipe.
- If you plan to decorate with sprinkles add them before the frosting sets up.
- I like to use a large or extra-large round or star tip to pipe on the frosting.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 2-3 days. Remove from refrigerator about 30 minutes before serving.
Nutrition
Calories: 411kcal | Carbohydrates: 43g | Protein: 3g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 157mg | Potassium: 81mg | Fiber: 1g | Sugar: 33g | Vitamin A: 3733IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg