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Moist Brown Butter Pumpkin Cupcakes

Moist Brown Butter Pumpkin Cupcakes - featured image
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These cupcakes feature a rich, nutty flavor profile achieved by browning the butter, resulting in a dense yet airy texture that is moist and deeply spiced, topped with a tangy cream cheese frosting.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs, room temperature
  • 1 cup pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2–3 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Melt 1 cup of unsalted butter in a medium saucepan over medium heat. Stir frequently until the butter foams, subsides, and turns a deep amber color with a nutty aroma (about 5-7 minutes). Remove from heat and pour into a heat-proof bowl to cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy.
  5. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined. Scrape down the sides of the bowl.
  6. Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the pumpkin puree in two additions, beginning and ending with the dry ingredients. Mix until just combined.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cupcakes cool, beat the softened cream cheese and 1/2 cup butter until smooth. Gradually add powdered sugar and vanilla, beating on low until combined, then high speed for 2 minutes until fluffy.
  11. Once cupcakes are completely cool, pipe or spread the frosting on top. Garnish with cinnamon or pumpkin seeds if desired.

Notes

Ensure eggs and cream cheese are at room temperature for proper emulsification. Do not overmix the batter to avoid tough cupcakes. Brown butter can burn quickly, so watch closely for amber color and nutty smell. Store unfrosted cupcakes in the freezer for up to 3 months.

Nutrition

Keywords: pumpkin cupcakes, brown butter, fall baking, cream cheese frosting, autumn dessert, pumpkin spice, easy cupcakes

Find it online: https://tomyumy.com/moist-brown-butter-pumpkin-cupcakes-6-easy-steps/