Pumpkin season is here, and these Pumpkin Cupcakes with Brown Butter Frosting are one of my favorite sweet ways to celebrate fall! Soft, moist, and full of pumpkin spice flavor, they're topped with the most irresistible frosting made from nutty, caramelized brown butter.
I simply LOVE Fall! There’s something about that cozy feeling it brings me that makes me wait for it all year. The cool weather and pretty leaves are nice, but something about the aroma of pumpkin spice filling the air instantly livens up my mood!
While testing this recipe, I couldn't resist sneaking a taste of the frosting before the cupcakes were even cool enough to pipe. Don’t blame me, it was that irresistible! Each pumpkin cupcake feels like autumn in every bite, just like these Apple Pie Cupcakes!
If you want to make them even more homemade, we do have recipes for homemade pumpkin puree and homemade pumpkin pie spice mix you can use. So whether you're baking these for a fall gathering, Thanksgiving dessert, or just because you love pumpkin season as much as I do, these cupcakes are guaranteed to impress!
🧾 Ingredients Needed
Cupcake Ingredients:
- all-purpose flour
- pumpkin pie spice
- baking soda
- salt
- large eggs
- pumpkin puree
- sugar
- light brown sugar
- vegetable oil
- vanilla
Frosting Ingredients:
- unsalted butter (room temp)
- vanilla
- powdered sugar
- heavy cream
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🔁 Variations
- Add 1 teaspoon of maple extract or drizzle maple syrup over the frosting
- Sprinkle chopped pecans or walnuts on top of the frosting.
- Swap the brown butter frosting for tangy cream cheese for a classic fall combo!
- Add ground cloves or nutmeg to the cupcake batter for more warmth.
🥣 How to Make
STEP ONE: Preheat oven to 350 degrees F. Add cupcake liners to the pan and set aside. Combine sugars, oil, pumpkin, eggs, and vanilla in a large mixing bowl. Mix on medium speed until combined.
STEP TWO: In another bowl, add flour, pumpkin pie spice, baking soda, and salt, and lightly mix to combine.
STEP THREE: With the mixer on low speed, slowly add dry ingredients to the wet ingredients until fully incorporated.
STEP FOUR: Pause and scrape the bowl to ensure all the mixture is incorporated.
STEP FIVE: Spoon 3 tablespoon of mixture into each cupcake liner.
STEP SIX: Bake cupcakes for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
STEP SEVEN: Transfer cupcakes to a baking rack and cool to room temperature.
STEP EIGHT: Next, to make the frosting, put ½ cup of butter in a saucepan on low-medium heat. Melt the butter and bring to a low simmer. Stir the butter every minute and simmer for about 5 – 6 minutes. Transfer the melted butter to a bowl and allow it to cool (about 30-45 minutes).
STEP NINE: Once cooled, add melted butter and an additional ½ cup of butter to a stand mixer bowl with a whisk attachment. Combine on medium speed for 2 minutes.
STEP TEN: Turn the speed to low and slowly add the powdered sugar until fully combined. Pause to scrape the bowl, then add the vanilla and heavy cream.
STEP ELEVEN: Continue mixing at medium-high speed for 1-2 minutes or until the frosting appears light and smooth.
STEP TWELVE: Transfer frosting to a piping bag. Pipe frosting on cooled cupcakes and enjoy!
⭐ Pro Tips ⭐
- Don't rush the brown butter! Let it simmer until golden and nutty, but don't burn it. Balance is key!
- Be sure the brown butter cools completely before making the frosting; otherwise, it will melt everything together.
- Use pumpkin puree, not pumpkin pie filling, for the best results.
- Store leftovers in an airtight container in the fridge for up to 4 days.
More Fall Baking Ideas
If you tried this Pumpkin Cupcakes with Brown Butter Frosting Recipe or any other recipe on my site, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing about your results and thoughts!
📖 Recipe
Pumpkin Cupcakes with Brown Butter Frosting Recipe
Ingredients
Cupcake Ingredients:
- 1 cup all purpose flour
- 1.5 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 pcs large eggs
- 1 cup pumpkin puree
- ½ cup sugar
- ¼ cup light brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla
Frosting Ingredients:
- 1 cup unsalted butter room temp
- ½ teaspoon vanilla
- 2 cups powdered sugar
- 2 tablespoon heavy cream
Notes
- Don't rush the brown butter! Let it simmer until golden and nutty, but don't burn it. Balance is key!
- Be sure the brown butter cools completely before making the frosting; otherwise, it will melt everything together.
- Use pumpkin puree, not pumpkin pie filling, for the best results.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
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