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Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting Recipe

Soft and moist pumpkin cupcakes topped with a rich, nutty brown butter cream cheese frosting.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
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.