Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting are like little bites of autumn heaven. The aroma of warm spices wafts through the kitchen, inviting everyone in for a taste of this delightful treat. savory salad ideas With their moist, fluffy texture and that decadent frosting, these cupcakes make every day feel like a special occasion.
I vividly remember the first time I made these pumpkin cupcakes. It was a chilly October afternoon, and I thought, “What better way to celebrate sweater weather than with some baking?” As the cupcakes rose in the oven, my house transformed into a cozy haven filled with the sweet scent of pumpkin and spice. They quickly became my go-to dessert for festive gatherings, family dinners, and even just because I needed a little joy in my life.
Why You'll Love This Recipe
- These pumpkin cupcakes are incredibly easy to whip up, making them perfect for novice bakers.
- The flavor profile is rich and comforting, combining pumpkin spice with creamy sweetness.
- Their visual appeal will have your friends begging for the recipe, as they’re topped with luscious brown butter cream cheese frosting.
- Perfect for fall celebrations or cozy get-togethers!
Ingredients for Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
For more inspiration, check out this pecan pie bars recipe.
Here’s what you’ll need to make this delicious dish:
- Canned Pumpkin Puree: Use pure pumpkin puree—not the spiced pie filling—for that vibrant pumpkin flavor.
- All-Purpose Flour: This is your base; sift it to ensure there are no clumps for perfectly soft cupcakes.
- Granulated Sugar: Sweetens the deal! You can also use brown sugar for an extra hint of caramel flavor.
- Eggs: These bind everything together; fresh eggs work best for rich flavor and texture.
- Baking Powder & Baking Soda: These leavening agents help your cupcakes rise beautifully so they’re light and fluffy.
- Brown Butter: This adds a nutty depth to both the cupcakes and frosting—don’t skip it!
- Cream Cheese: Essential for that smooth and creamy frosting that complements the spiced cupcakes.
The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this baked apples recipe recipe.
How to Make Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners or grease it lightly with non-stick spray. This will ensure your scrumptious creations pop out easily.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This blend will provide that warm spice profile everyone loves.
Step 3: Mix Wet Ingredients
In another bowl, mix together canned pumpkin puree, sugar (granulated or brown), eggs, and melted brown butter until well combined. The mixture should be smooth and slightly glossy—like a cozy autumn sunset!
Step 4: Combine Mixtures
Gradually add your dry ingredients into the wet mixture. Stir gently until just combined; don’t overmix unless you want tough cupcakes—yikes!
Step 5: Bake
Divide your batter evenly among the cupcake liners (about two-thirds full). Bake in your preheated oven for about 18-20 minutes or until a toothpick inserted comes out clean. Let them cool completely on a wire rack while you whip up that fabulous frosting!
Step 6: Make the Brown Butter Cream Cheese Frosting
In a bowl, beat softened cream cheese until smooth. Gradually add cooled brown butter and powdered sugar while mixing until fluffy. Pipe or spread onto cooled cupcakes generously—it’s what dreams are made of!
Transfer to plates and serve these marvels at your next gathering or keep them all to yourself (no judgment here!). Each bite will remind you why autumn is such a fantastic season filled with warmth and comfort!
You Must Know
- These delectable pumpkin cupcakes with brown butter cream cheese frosting are more than just a treat; they’re a cozy hug in dessert form.
- Perfect for fall gatherings or whenever you need a little sweetness, these cupcakes will make your taste buds dance with joy.
Perfecting the Cooking Process
Start by roasting your pumpkin until it’s soft and fragrant. While that cools, whip up the brown butter—watch it closely to avoid any burning mishaps! Once those two are ready, blend them into cupcake batter, bake, and then frost with that luscious cream cheese goodness.
Add Your Touch
Feel free to swap out the pumpkin for sweet potato if you’re feeling adventurous! You can also add spices like nutmeg or ginger for an extra kick. Want more texture? Toss in some chopped nuts or chocolate chips before baking for delightful surprises in every bite.
Storing & Reheating
Store any leftover cupcakes in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for about a week. If you want to warm them up, pop them in the microwave for about 10 seconds—you’ll soon be enveloped in pumpkin spice heaven!
Chef's Helpful Tips
- Use room temperature ingredients for a smoother batter; this helps everything blend beautifully.
- Don’t overmix your batter; gently fold until just combined to maintain fluffiness.
- Lastly, let the brown butter cool slightly before mixing in the cream cheese—it makes frosting easier and creamier.
A friend once told me these pumpkin cupcakes reminded her of childhood autumns spent at her grandmother’s house, where every corner smelled of cinnamon and warmth. That memory is what keeps me baking these little delights year after year!
FAQs :
What makes Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting special?
Pumpkin cupcakes are a delightful treat that combines the warm flavors of pumpkin and spices, creating a cozy dessert perfect for fall. The addition of brown butter cream cheese frosting elevates these cupcakes to a new level, providing a rich, nutty flavor that complements the pumpkin beautifully. This frosting not only adds creaminess but also a depth of flavor that enhances the overall experience of enjoying these cupcakes.
How do I store leftover Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting?
To keep your pumpkin cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you need to store them longer, refrigerate them for up to a week. For best results, allow the cupcakes to come to room temperature before serving. If you want to freeze them, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. They can last up to three months in the freezer.
Can I make these Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting gluten-free?
Yes, you can easily make gluten-free pumpkin cupcakes by substituting all-purpose flour with a gluten-free flour blend. Ensure that your other ingredients, such as baking powder and spices, are also gluten-free. This way, everyone can enjoy these delicious treats without worrying about dietary restrictions while still savoring the rich flavors of the pumpkin and brown butter cream cheese frosting.
What can I substitute if I don’t have brown butter for the frosting?
If you don’t have brown butter on hand for your cream cheese frosting, you can simply use regular unsalted butter instead. While it won’t have the same nutty flavor as brown butter, it will still yield a deliciously creamy frosting. You might want to add a small splash of vanilla extract to enhance the flavor profile and maintain the richness expected from this delightful topping on your pumpkin cupcakes.
Conclusion for Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting :
In conclusion, pumpkin cupcakes with brown butter cream cheese frosting offer a unique and flavorful dessert option perfect for any occasion. Their moist texture combined with warm spices creates an inviting treat that many people love. The rich brown butter cream cheese frosting adds an irresistible layer of flavor that truly sets these cupcakes apart from others. sourdough crouton recipe fruit-based dessert pairing delicious dessert options Whether enjoyed during fall festivities or any time of year, they are sure to delight anyone who tries them!
Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
- Total Time: 40 minutes
- Yield: Approximately 12 cupcakes 1x
Description
Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting are a delightful autumn treat that brings warmth and comfort to any occasion. These moist, fluffy cupcakes are infused with rich pumpkin spice flavors and topped with a creamy brown butter frosting, making them the perfect addition to your fall gatherings or cozy nights at home. Easy to make and incredibly delicious, these cupcakes will have everyone asking for seconds!
Ingredients
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup unsalted butter (brown butter)
- 8 oz cream cheese (softened)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, sugar, eggs, and melted brown butter until smooth.
- Gradually combine dry ingredients with the wet mixture until just combined.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese until smooth; gradually add cooled brown butter and powdered sugar until fluffy. Frost cooled cupcakes generously.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 22g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
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