Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
Pumpkin cupcakes are a cozy fall dessert that brings the comforting aroma of warm spices and earthy sweetness to your kitchen.
These moist, fluffy cupcakes pair perfectly with the rich nuttiness of brown butter cream cheese frosting.
In this guide, we’ll take you through the steps to make these cupcakes from scratch, starting with how to brown the butter perfectly and finishing with decorating tips to wow your guests.
You’ll start by roasting or prepping pumpkin purée, mix it into a spiced cupcake batter, and finally whip up a decadent frosting with browned butter and cream cheese. Let’s get baking!
Quick Overview
| Prep Time | Bake Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 30 mins | 20 mins | 50 mins | Dessert | Western | 12 |
Ingredients
For the Pumpkin Cupcakes
| Ingredient | 6 Cupcakes | 12 Cupcakes | Notes / Substitutes |
|---|---|---|---|
| All-purpose flour | 3/4 cup | 1 1/2 cups | Use gluten-free blend if needed |
| Baking powder | 1/2 tsp | 1 tsp | — |
| Baking soda | 1/4 tsp | 1/2 tsp | — |
| Ground cinnamon | 1/2 tsp | 1 tsp | Add nutmeg or cloves for more depth |
| Ground ginger | 1/4 tsp | 1/2 tsp | Optional for warmth |
| Salt | 1/8 tsp | 1/4 tsp | — |
| Brown sugar | 1/4 cup | 1/2 cup | Coconut sugar as natural option |
| Granulated sugar | 2 tbsp | 1/4 cup | Maple sugar for extra fall flavor |
| Pumpkin purée | 1/2 cup | 1 cup | Fresh or canned, not pumpkin pie filling |
| Egg | 1 | 2 | Flax egg for vegan version |
| Vegetable oil | 1/4 cup | 1/2 cup | Melted butter or coconut oil |
| Vanilla extract | 1/2 tsp | 1 tsp | — |
For the Brown Butter Cream Cheese Frosting
| Ingredient | Quantity | Notes / Substitutes |
|---|---|---|
| Unsalted butter | 1/2 cup (1 stick) | Browned for nutty flavor |
| Cream cheese | 8 oz | Full-fat block preferred |
| Powdered sugar | 1 1/2 – 2 cups | Adjust for desired sweetness |
| Vanilla extract | 1 tsp | Maple extract for a twist |
| Pinch of salt | — | Balances sweetness |
Tools You’ll Need
- Cupcake pan + liners
- Medium saucepan (for browning butter)
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Cooling rack
- Ice cream scoop (for even batter distribution)
How to Make Pumpkin Cupcakes with Brown Butter Frosting
Step 1: Brown the Butter for the Frosting
Start by making your brown butter so it has time to cool:
- Place butter in a saucepan over medium heat. Stir continuously.
- It will foam, then start to brown. Look for golden brown bits and a nutty aroma (around 5–7 mins).
- Remove from heat immediately and pour into a heat-safe bowl. Let it cool completely before using in frosting.
→ Browning butter early ensures your frosting isn’t runny and enhances the nutty flavor!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
→ Tip: Sift for a fluffier texture if desired.
Step 3: Combine Wet Ingredients
In a separate bowl, beat together brown sugar, granulated sugar, oil, egg(s), and vanilla extract until smooth. Stir in pumpkin purée until well blended.
→ Make sure your pumpkin purée is not too watery for best consistency.
Step 4: Make the Batter
Gradually fold the dry ingredients into the wet mixture. Do not overmix—just combine until smooth and even.
Step 5: Bake
- Preheat oven to 350°F (175°C).
- Line your muffin tin with cupcake liners.
- Fill each about 2/3 full with batter.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 6: Make the Brown Butter Cream Cheese Frosting
- Beat the cooled brown butter with cream cheese until creamy.
- Add powdered sugar gradually, beating between additions.
- Mix in vanilla extract and a pinch of salt.
- Beat until light, fluffy, and pipeable.
→ Chill frosting if too soft before decorating.
Natural Coloring Tips
If you’d like a more orange hue to enhance the pumpkin color naturally:
| Shade | Natural Source | How to Use |
|---|---|---|
| Orange | Carrot juice/powder | Mix into batter or frosting lightly |
| Warm brown | Cocoa powder | Add a small amount to deepen color |
Avoid food coloring if possible by using vibrant pumpkin and warm spices!
Frosting & Decoration Ideas
- Pipe frosting with a star tip for a swirl effect.
- Garnish with a sprinkle of cinnamon or crushed pecans.
- Add a candy pumpkin or a dash of nutmeg on top for fall flair.
Variations to Try
- Maple Frosting: Replace vanilla with maple extract and add 1 tbsp real maple syrup.
- Filled Cupcakes: Core the center and add whipped cream or cream cheese filling.
- Coconut Twist: Top with toasted coconut flakes for a warm crunch.
- Choco-Pumpkin: Add mini chocolate chips to the batter.
Background: The Rise of Pumpkin Spice
Pumpkin spice desserts became a fall staple in North America in the early 2000s, though the blend of cinnamon, nutmeg, and cloves dates back centuries.
Inspired by pumpkin pie, pumpkin cupcakes combine nostalgia with ease—perfect for cozy autumn baking.
Storage Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Room temp (unfrosted) | 2–3 days | Keep in airtight container |
| Refrigerated (frosted) | Up to 5 days | Let come to room temp before eating |
| Freezer | Up to 2 months | Freeze without frosting |
Troubleshooting
| Issue | Likely Cause | Fix |
|---|---|---|
| Cupcakes sink | Overmixed or opened oven early | Mix gently, don’t peek too soon |
| Frosting runny | Butter too warm | Chill butter before mixing |
| Dense cupcakes | Old leavening agents or overmixing | Use fresh baking powder, mix gently |
Final Thoughts
These pumpkin cupcakes are a seasonal treat you’ll want to make on repeat. Moist, spiced, and topped with nutty-smooth brown butter frosting—they taste as good as they look.
Don’t forget to experiment with toppings and fillings to make them uniquely yours!
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