Description
Pumpkin Cupcakes with Brown Butter Frosting are the ultimate fall treat, capturing the essence of autumn in every bite. These moist, fluffy cupcakes are perfectly spiced and topped with a rich brown butter frosting that adds a delightful nutty flavor. Ideal for cozy evenings or festive gatherings, these cupcakes are sure to become a seasonal favorite that brings joy and warmth to any occasion.
Ingredients
Scale
- 1 cup (240g) canned pumpkin puree
- 1 cup (120g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 large eggs (room temperature)
- 1/2 cup (113g) unsalted butter, melted
- For the Frosting:
- 1/2 cup (113g) unsalted butter
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In a large bowl, mix pumpkin puree, sugar, and eggs until smooth. Stir in melted butter.
- Gradually add dry ingredients to the wet mixture until just combined.
- Fill each cupcake liner two-thirds full with batter and bake for 20-22 minutes or until a toothpick comes out clean.
- For the frosting, melt butter over medium heat until golden brown, then mix with powdered sugar and vanilla until smooth.
- Frost cooled cupcakes and enjoy!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 225
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg