Get ready to transform your kitchen into a cozy autumn paradise with these absolutely divine Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting! Imagine biting into a moist, spice-laden cupcake that captures the essence of fall in every single bite. These aren't just cupcakes - they're a warm hug in dessert form, combining the rich, velvety texture of pumpkin with a decadent brown butter cream cheese frosting that will make your taste buds dance with joy. Whether you're hosting a fall gathering, craving a seasonal treat, or simply want to impress your friends and family, these cupcakes are your ultimate culinary secret weapon!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, browned
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a separate bowl, mix vegetable oil, pumpkin puree, and eggs until smooth and fully incorporated.
- Gradually fold the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, brown the butter in a saucepan over medium heat, swirling constantly until it turns golden brown and develops a nutty aroma. Let cool to room temperature.
- In a mixing bowl, beat softened cream cheese until smooth. Add the browned butter and gradually mix in powdered sugar until the frosting is creamy and well combined.
- Once cupcakes are completely cool, pipe or spread the brown butter cream cheese frosting on top of each cupcake.
- Optional: Garnish with a sprinkle of cinnamon or chopped pecans for extra flavor and texture.
Tips
- Brown Butter Like a Pro: When browning butter, watch it carefully and swirl the pan constantly. The moment it turns golden brown and smells nutty, remove from heat to prevent burning.
- Room Temperature is Key: Ensure eggs, cream cheese, and butter are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense cupcakes.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Cooling Matters: Let cupcakes cool completely before frosting to prevent the cream cheese frosting from melting.
- Frosting Technique: For a professional look, use a piping bag with a star tip to create beautiful swirls on top of your cupcakes.
- Make Ahead: These cupcakes can be stored in an airtight container for up to 3 days, making them perfect for advance preparation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 75mg
