Pumpkin Spice Cupcakes with Brown Butter Buttercream
Indulge in the warm, cozy flavors of autumn with these Pumpkin Spice Cupcakes topped with a luscious Brown Butter Buttercream. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, these moist cupcakes are infused with the richness of pumpkin puree and a hint of brown sugar sweetness. The show-stopping brown butter buttercream, with its nutty undertones and irresistibly creamy texture, takes these cupcakes to the next level. Whether you're baking for a fall gathering or simply treating yourself, this easy-to-follow recipe is ready in under an hour and yields 12 melt-in-your-mouth servings. Garnish with a sprinkle of cinnamon for a bakery-worthy touch, and let these irresistibly spiced cupcakes become your go-to fall dessert!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 1 cups Pumpkin puree
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.5 cups Vegetable oil
- 2 large Eggs
- 1 cups Unsalted butter
- 4 cups Powdered sugar
- 2 teaspoons Vanilla extract
- 2 tablespoons Milk or heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes cool, prepare the brown butter buttercream. Begin by melting the butter in a medium saucepan over medium heat. Cook, stirring frequently, until the butter foams, then turns golden brown and smells nutty. Remove from heat immediately and let cool to room temperature.
In a large bowl, beat the cooled brown butter and powdered sugar together using a hand or stand mixer until smooth and fluffy.
Add the vanilla extract and milk (or heavy cream) to the butter mixture. Beat on high speed for 2-3 minutes, or until the frosting is light and spreadable. Adjust the consistency with more milk or powdered sugar, if needed.
Once the cupcakes are completely cooled, frost them with the brown butter buttercream using a piping bag or spatula.
Optionally, garnish with a sprinkle of cinnamon or decorative sprinkles before serving.
Nutrition Facts
Calories |
5640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.9 g | 282% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 917.8 g | 334% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 727.9 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 341 mg | 26% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
