Print

Perfect Pumpkin Spice Cupcakes with Easy Brown Butter Frosting

pumpkin spice cupcakes with brown butter frosting - featured image
Print Recipe

These incredibly moist pumpkin spice cupcakes are topped with a rich, nutty brown butter frosting. They’re the perfect fall treat that will have everyone asking for seconds.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (canola or avocado oil works too)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ cup (60ml) buttermilk
  • 1 cup (2 sticks, 226g) unsalted butter (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 2 to 4 tablespoons (30-60ml) milk or heavy cream
  • A pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, whisk granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, whisking well after each. Stir in pumpkin puree and vanilla.
  4. Add half the dry ingredients to the wet mixture and stir gently until just combined. Pour in buttermilk and stir. Add remaining dry ingredients and fold until no streaks of flour remain. Do not overmix.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. While cupcakes cool, make brown butter: Cut butter into pieces and place in a small, light-colored saucepan over medium heat. Stir constantly. After 5 to 7 minutes, when butter turns golden brown and smells nutty, remove from heat. Pour into a heatproof bowl and let cool to room temperature (about 20 minutes).
  7. In a large bowl, beat cooled brown butter with an electric mixer until smooth and creamy, about 1 minute. Gradually add sifted powdered sugar, 1 cup at a time, beating on low. Add vanilla and a pinch of salt. Add 2 tablespoons milk or cream and beat on medium-high until fluffy, about 2 minutes. Adjust consistency with more milk or powdered sugar as needed.
  8. Once cupcakes are completely cool, pipe or spread brown butter frosting on top. Optionally, sprinkle with cinnamon or chopped pecans.

Notes

Do not frost warm cupcakes; the frosting will melt. Brown butter can be made up to a week in advance and stored in the fridge. For best results, use room temperature eggs and sift powdered sugar. To toast spices, gently heat in a dry pan for 1 minute to enhance flavor.

Nutrition

Keywords: pumpkin spice cupcakes, brown butter frosting, fall dessert, pumpkin cupcakes, easy cupcake recipe

Find it online: https://spoonmira.com/perfect-pumpkin-spice-cupcakes-with-easy-brown-butter-frosting/