Pumpkin Cupcakes with Brown Butter Frosting

Pumpkin cupcakes that are light, moist, and full of warm spices topped with a thick swirl of brown butter frosting. 

I was in the mood to do some baking and I had a can of pumpkin puree in the cupboard so I decided to make some pumpkin cupcakes with brown butter frosting! I found a simple cupcake recipe on Sally’s Baking Addition that looked great but instead of doing a cream cheese frosting, I decided to make brown butter frosting. These little beauties couldn’t be easier to make and they made my entire family very happy. These pumpkin cupcakes with brown butter frosting are an excellent dessert option for the upcoming holiday season.

Pumpkin Cupcakes with Brown Butter Frosting

Pumpkin Cupcakes:

• 1 cup flour
• 1½ tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup pumpkin puree **Not pumpkin pie filling
• ¾ cup brown sugar
• ½ cup vegetable oil
• 2 eggs, well beaten
• 1 tsp vanilla extract

Brown Butter Frosting:

• 8 tbsp unsalted butter
• 2⅔ cups powdered sugar
• ¼ cup heavy cream, more if needed
• ½ tsp vanilla extract
• Pinch of salt
• Crushed candied pecans, optional

How to Make Pumpkin Cupcakes with Brown Butter Frosting

Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.

Make the cupcakes by whisking together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt together in a large bowl. 

Whisk together the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract together until very well combined. Pour the wet ingredients into the dry ingredients and beat with a hand mixer or whisk until completely combined.

Spoon the batter into the cupcake liners only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Make the brown butter frosting by heating a small saucepan over medium-low heat. Add the butter and cook, stirring frequently, until it starts to smell nutty and turns golden brown. Don’t burn it! Remove from the stove and pour into a glass bowl. Place into the refrigerator to harden.

Remove the brown butter from the refrigerator and allow it to come to room temperature. Place it into a large mixing bowl and beat with a mixer until creamy. Add the powdered sugar, heavy cream, vanilla, and salt; beat until fluffy and smooth.

Transfer the frosting to a piping bag and frost the cupcakes. Sprinkle the tops with crushed pecans, if desired. Store in a sealed container in the refrigerator. Enjoy.