Brown Butter Pumpkin Spice Cupcakes
These Brown Butter Pumpkin Spice Cupcakes are soft, moist, and filled with warm fall spices. Topped with a rich brown butter cream cheese frosting, they're an irresistible dessert for Thanksgiving, holiday gatherings, or any cozy autumn afternoon.
Ingredients
Pumpkin Spice Cupcakes
Brown Butter Cream Cheese Frosting
Optional Toppings
Instructions
Brown the Butter
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Place the butter in a light colored saucepan over medium heat. Stir frequently as it melts, foams, and begins turning golden brown. Once the butter develops a rich, nutty aroma and deep amber color, immediately pour it into a heatproof bowl. Refrigerate for about 25 minutes until it cools to a soft, spreadable consistency. It should not be hot when used for the frosting.
Prepare the Oven and Pan
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Preheat the oven to 340°F. Line a standard 12 cup muffin pan with paper liners so the cupcakes release easily after baking.
Mix the Dry Ingredients
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In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, allspice, and salt until evenly combined. This helps distribute the spices and leavening throughout the batter.
Mix the Wet Ingredients
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In a large mixing bowl, whisk together the eggs, brown sugar, vegetable oil, maple syrup, vanilla extract, and pumpkin puree until smooth and glossy. The mixture should be evenly blended with no streaks remaining.
Combine the Batter
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Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until no dry flour remains. The batter will be thick, and this is completely normal. Avoid overmixing to keep the cupcakes soft and tender.
Fill and Bake
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Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 19 to 21 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Brown Butter Frosting
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In a large mixing bowl, beat the cooled brown butter and softened cream cheese with an electric mixer until smooth and creamy. Add half of the powdered sugar and mix until combined. Add the remaining powdered sugar along with the milk, vanilla extract, cinnamon, and salt. Beat for another 2 minutes until the frosting becomes light, fluffy, and spreadable. If it feels too soft, refrigerate it for about 20 minutes before decorating.
Frost the Cupcakes
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Once the cupcakes have cooled completely, pipe or spread the frosting generously over each cupcake using a piping bag or offset spatula. Finish with a drizzle of caramel sauce, chopped toasted pecans, or a light sprinkle of cinnamon if desired.
Note
Browning the butter ahead of time allows it to cool properly and develops the rich nutty flavor that makes this frosting special.
Store the frosted cupcakes in an airtight container in the refrigerator for up to 5 days.
Let the cupcakes sit at room temperature for about 20 minutes before serving for the best flavor and texture.
Unfrosted cupcakes freeze well for up to 2 months. Thaw overnight in the refrigerator before frosting.
If the frosting becomes too soft while decorating, refrigerate it for 15 to 20 minutes before continuing.
