Decadent Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting

There’s nothing that captures the essence of a cozy autumn day quite like the rich, spiced aroma of pumpkin cupcakes. This recipe takes that beloved fall classic and elevates it to a new level of indulgence with one simple secret: brown butter. These aren’t just pumpkin cupcakes; they are incredibly soft and moist, with a pillowy texture that melts in your mouth. Each cupcake is infused with a rich blend of warm spices and crowned with a luscious, tangy cream cheese frosting that gets its unique, nutty depth from browned butter. The result is a dessert that is rich, flavorful, and surprisingly sophisticated. They are a delightful treat for any occasion and a perfect testament to how a few simple ingredients can come together to create something truly extraordinary. Get ready to fill your kitchen with a smell that is the very definition of comfort and joy.

Why You’ll Love This:

• A Perfect Blend of Flavors: These cupcakes are a delicious fusion of two classic flavors. The sweet, spiced pumpkin cake is perfectly balanced by the creamy tang of the cream cheese frosting, while the nutty depth of the brown butter adds a sophisticated, caramel-like note that ties all the flavors together beautifully.
• Unbelievably Moist Texture: The secret to this cupcake’s incredible moisture is a combination of canned pumpkin and vegetable oil. This ensures a delicate, tender crumb that stays fresh and delicious for days. The cupcakes are soft, pillowy, and surprisingly light, making them a true delight to eat.
• The Ultimate Frosting: The brown butter cream cheese frosting is the crowning jewel of this recipe. It’s rich, smooth, and has a unique, nutty flavor that sets it apart from a standard cream cheese frosting. It’s a flavor that is both comforting and decadent, and it pairs perfectly with the spiced pumpkin cupcakes.
• A Perfect Make-Ahead Treat: These cupcakes are a fantastic dessert for busy hosts. The cupcakes themselves can be made a day in advance, and the frosting can be prepared ahead of time as well. This allows you to focus on your guests and enjoy your time, knowing that a perfect dessert is ready and waiting for you.

Perfect Occasion:

This Pumpkin Cupcakes are a versatile dessert that shines in many different settings. Their inviting aroma and comforting flavor make them an ideal choice for a cozy breakfast or brunch, where they can be the centerpiece of the table. You can serve them as a special treat for family on a weekend morning, or as a standout dessert for a holiday get-together like Thanksgiving. Their elegant appearance also makes them a fantastic dessert to bring to a potluck, a casual coffee date with friends, or a bake sale. The cupcakes’ homemade charm and comforting flavors make them the star of any table, offering a familiar yet special touch that feels both effortless and elegant. No matter the event, these cupcakes are sure to be a beloved and memorable part of the meal.

Serving and Decoration Tips:

• A Classic Frosting Swirl: For an impressive and elegant presentation, use a piping bag with a large star tip to pipe large swirls of frosting onto the cupcakes. The thick, creamy frosting will hold its shape beautifully and make the cupcakes look like they came from a professional bakery.
• A Sprinkle of Spices: For a simple and beautiful garnish, sprinkle a light dusting of cinnamon over the frosting just before serving. This adds a pop of color and signals the warm, spiced flavors within, creating a beautiful and simple presentation.
• Chopped Nuts: For an extra layer of texture, you can top the frosting with some finely chopped pecans or walnuts. The nuts will provide a satisfying crunch that pairs perfectly with the soft cupcake and creamy frosting.
• Drizzle of Caramel: For an even more decadent finish, you can drizzle a homemade or store-bought caramel sauce over the frosted cupcakes. The sweet, buttery notes of the caramel will pair perfectly with the spiced pumpkin and rich frosting.

Ingredients:

• For the Cupcakes: The foundation of these moist and tender cupcakes is a perfect blend of wet and dry ingredients. The dry ingredients include all-purpose flour (2 cups) for structure, baking powder (2 tsp) and baking soda (1 tsp) for a light, fluffy texture, and a generous blend of warm spices: cinnamon (2 ¾ tsp), nutmeg (1 ½ tsp), ground cloves (1 tsp), ground ginger (¼ tsp), and allspice (½ tsp). A pinch of salt (½ tsp) balances the flavors. For the wet ingredients, we use four large eggs, dark brown sugar (1 ½ cup) for sweetness and moisture, vegetable oil (1 cup) for a moist crumb, real maple syrup (2 tbsp) for a hint of flavor, a touch of vanilla extract (½ tsp), and a whole can of pumpkin puree (15 oz) for flavor and texture.
• For the Brown Butter Cream Cheese Frosting: The crowning jewel of this recipe is a rich and decadent frosting. It starts with salted butter (1 cup), which is browned to a nutty perfection. We then mix in a block of cream cheese (12 oz) for a tangy, creamy base, followed by a large amount of powdered sugar (5 cups) for sweetness. The frosting is thinned with a tablespoon of milk, and a touch of vanilla extract (1 tsp) and a pinch of cinnamon (¼ tsp) and salt completes the flavor profile.

Instructions:

Step 1: Make the Brown Butter and Prep
In a nonstick pan over medium heat, melt the butter. Continue cooking the butter—stirring constantly—until it getss foamy, then bubbly, and starts to turn golden brown. You’ll know it’s ready when it develops a nutty, caramel-like aroma. Once it reaches a deep golden color, remove it from the heat and pour it into a bowl to chill. It needs to be at room temperature before you use it, but it doesn’t have to become solid again. While the butter is chilling, preheat your oven to 350°F and line a cupcake pan with cupcake liners.

Step 2: Make the Cupcakes
In a large mixing bowl, whisk together the eggs, dark brown sugar, vegetable oil, maple syrup, vanilla, and pumpkin until the mixture is smooth and combined. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, ground ginger, allspice, and salt. Sift the dry ingredients directly over the wet ingredients and whisk everything together, making sure there are no dry bits hiding at the bottom of the bowl. The batter will be thick and uniform.

Step 3: Bake the Cupcakes
Use a large spoon or an ice cream scoop to spoon the batter into the cupcake liners. Fill them pretty close to the tops, about ¾ full. Place the cupcake pan in the preheated oven and bake for 18-19 minutes. To check for doneness, a toothpick inserted into the center of a cupcake should come out with some moist crumbs on it, but not wet batter. Once baked, let the cupcakes cool for a few minutes in the pan, and then move them to a wire rack to cool completely. It is crucial that the cupcakes are completely cool before you frost them, or the frosting will melt off.

Step 4: Make the Frosting
In a large mixing bowl, cream together your room temperature melted or softened brown butter and room temperature cream cheese. Beat with an electric mixer on medium speed for 2 full minutes, or until the mixture is light and fluffy. Add about half of the powdered sugar and mix until it is just incorporated. Add the remaining powdered sugar, milk, vanilla, and a pinch of salt and mix until the frosting is creamy and smooth. If you are not planning on piping large swirls of frosting on the cupcakes, you may only need to make half or three-quarters of the frosting. Feel free to scale it down or freeze the extra for later.

Step 5: Serve and Store
Once the cupcakes are completely cool, it’s time to frost them. Use a piping bag with a large star tip to pipe beautiful swirls of frosting onto the top of the cupcakes. You can also use an offset spatula to spread the frosting over the top for a more rustic look. Enjoy immediately! Store leftovers in an airtight container in the fridge for up to a week.

Make Ahead Options

These Pumpkin Cupcakes are a fantastic make-ahead dessert, which makes them perfect for a busy week or a planned gathering. You can make the cupcakes a day or two in advance. Once they have cooled completely, you can store them in an airtight container at room temperature. The brown butter can also be made a few days ahead of time and stored in the fridge until you are ready to make the frosting. If you do this, you will need to let it come to room temperature and become softened again before you cream it with the cream cheese. The frosting can also be made a day in advance and stored in the fridge. Just give it a quick whip before you use it. This allows you to serve a fresh-tasting, homemade dessert without any last-minute stress.

Storage Tips for Pumpkin Cupcakes

• Room Temperature: Unfrosted cupcakes can be stored in an airtight container at room temperature for 1-2 days.
• Refrigerator: Since these cupcakes have a cream cheese frosting, they should be stored in an airtight container in the refrigerator. They will stay fresh and delicious for up to a week.
• Freezer: For longer storage, you can freeze the unfrosted cupcakes. Once they have cooled completely, wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you are ready to enjoy, thaw them at room temperature and then prepare the fresh frosting just before serving.

Tips for the Best Pumpkin Cupcakes

• Use Room Temperature Ingredients: For a perfectly smooth batter and frosting, it’s essential that your eggs, butter, and cream cheese are at room temperature. This will allow them to mix together smoothly and prevent a lumpy texture.
• Don’t Overmix the Batter: When mixing the cupcake batter, mix only until the dry ingredients are just combined. Overmixing will develop the gluten in the flour, which will result in a tough, dense cupcake.
• Mind the Pumpkin: The consistency of your pumpkin puree is crucial. Be sure to use canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced. If your pumpkin puree seems watery, you can place it on a paper towel and gently squeeze out the excess moisture.
• The Power of Browned Butter: Don’t skip the step of browning the butter. It takes a few extra minutes, but the rich, nutty flavor it adds to the frosting is well worth the effort and will set your cupcakes apart.
• Cool Completely: Do not frost the cupcakes until they have cooled completely. If they are even slightly warm, the cream cheese frosting will melt and slide off, creating a mess.

Pumpkin Cupcakes Variations & Substitutions:

• Chocolate Chip Cupcakes: For a decadent twist, fold in a half-cup of white chocolate or semi-sweet chocolate chips into the batter before pouring it into the liners. The chocolate will melt into the cupcakes, creating delicious pockets of flavor.
• A Different Glaze: If you prefer, you can use a simple powdered sugar glaze instead of the cream cheese frosting. Simply whisk together powdered sugar, a little milk, and a dash of vanilla until smooth.
• Nutty Texture: For an added crunch and nutty flavor, you can top the frosting with some finely chopped pecans or walnuts. The nuts will provide a satisfying crunch that pairs perfectly with the soft cupcake and creamy frosting.
• Spicier Cupcakes: For a spicier cupcake, you can add an extra half teaspoon of ground ginger or a quarter teaspoon of ground cloves to the dry ingredients for a more complex flavor profile.

What to Serve with Pumpkin Cupcakes:

These cupcakes are a delightful treat on their own, but they are also the perfect partner for a variety of beverages. A warm cup of black coffee or a creamy latte is a classic pairing that complements the rich, sweet flavors of the cupcake. For a cozier feel, serve them with a mug of warm apple cider or a spicy chai tea latte. The warm spices in the drinks will harmonize beautifully with the cinnamon, nutmeg, and ginger in the cupcakes. For an indulgent dessert, you can serve them alongside a scoop of vanilla bean ice cream or a generous dollop of whipped cream on top. The contrast of warm and cold is simply divine.

Pumpkin Cupcakes FAQs:

• Why are my cupcakes dense?
  The most common reason for a dense cupcake is overmixing the batter. Overmixing develops the gluten in the flour, which leads to a tough, dense texture. Another reason could be using ingredients that are not at room temperature.
• Can I use pumpkin pie filling instead of purée?
  No, you should not use pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which will throw off the balance of the recipe. The recipe calls for plain pumpkin purée, which is just cooked and mashed pumpkin.
• How do I brown butter correctly?
  To brown butter, melt it in a light-colored saucepan over medium heat. Let it sizzle and foam. The foam will eventually subside, and you’ll see small brown bits form at the bottom of the pan. The butter will have a nutty aroma and a rich amber color. Remove it from the heat immediately to prevent it from burning, then pour it into a heatproof bowl to cool.
• How do I know the cupcakes are done?
  The best way to tell if your cupcakes are done is to insert a toothpick or a cake tester into the very center of a cupcake. When it comes out with a few moist crumbs on it, but no wet batter, they are ready. You want to avoid overbaking, as it can result in a dry cupcake.
• Can I make a smaller batch of frosting?
  Yes, you can. The recipe calls for enough frosting to pipe large swirls on 22 cupcakes. If you plan on using less frosting or making a smaller batch of cupcakes, you can easily scale the frosting recipe down to a half or three-quarters of the batch.

Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting Recipe

Soft and moist pumpkin cupcakes topped with a rich, nutty brown butter cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 22 cupcakes

Ingredients

  

For the Cupcakes

• 4 large eggs at room temperature
• 1 ½ cup dark brown sugar packed
• 1 cup vegetable oil
• 2 tbsp real maple syrup
• ½ tsp vanilla extract
• one 15 ounce can of pumpkin
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 ¾ tsp cinnamon
• 1 ½ tsp nutmeg
• 1 tsp ground cloves
• ¼ tsp ground ginger
• ½ tsp allspice
• ½ tsp salt

For the Brown Butter Cream Cheese Frosting

• 1 cup salted butter cubed
• 12 ounces cream cheese softened at room temperature
• 5 cups powdered sugar
• 1 tbsp milk
• 1 tsp vanilla extract
• ¼ tsp cinnamon
• A pinch of salt

Instructions

 

• Make the Brown Butter: Melt butter in a pan over medium heat. Cook until foamy, then bubbly and golden brown. Pour into a bowl to chill until room temperature.
• Make the Cupcakes: Preheat oven to 350°F. Whisk eggs, brown sugar, oil, maple syrup, vanilla, and pumpkin. Add dry ingredients and whisk until no dry bits remain.
• Bake: Fill cupcake liners about ¾ full. Bake for 18-19 minutes. Let cool completely on a wire rack.
• Make the Frosting: Cream the room temperature brown butter and cream cheese for 2 minutes. Add powdered sugar, milk, cinnamon, vanilla, and salt. Mix until creamy.
• Serve & Store: Pipe frosting onto the cooled cupcakes. Enjoy immediately and store any leftovers in the fridge for up to a week.