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Pumpkin Cupcakes with Brown Butter Frosting

By Mary Bostow / 21 Comments

Pumpkin Cupcakes with Browned Butter Frosting

Most of the time when you bake with pumpkin you think of cream cheese as a frosting,I know I usually do.  Brown Butter Frosting has this delicious nutty rich flavor that pairs well with pumpkin and is absolutely delicious.  It makes me think of the warm spices we love so much this time of year like cinnamon and nutmeg.  

The frosting is easy to make, browning the butter in a saucepan is about the hardest ( if there had to be a hard part) of making it.  It really just takes a little patience and a watchful eye while your melting the butter and waiting for it to turn a glorious nut brown color in the pan.   

The Pumpkin Cupcakes are tender and moist.  The Brown Butter Frosting is smooth,creamy and delicious, a match made in cupcake heaven. Pumpkin Cupcakes with Brown Butter Frosting … Enjoy!

 

Pumpkin Cupcakes

 

 

Pumpkin Cupcakes with Browned Butter Frosting
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5 from 1 vote

Pumpkin Cupcakes with Brown Butter Frosting

Servings: 24

Ingredients

Dry Ingredients

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • *************************************************************************************************************

Wet ingredients

  • 2 3/4 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 3/4 cup can pumpkin purée
  • **************************************************************************************************************
  • Browned Butter Frosting
  • 1 stick of butter 8 tablespoons
  • 2 cups sifted powdered sugar
  • 2 teaspoons vanilla
  • 2 - 4 Tablespoons milk.

Instructions

  • Preheat oven to 350 degrees. Line 2 twelve cup muffin tins with paper liners.
  • 1. Place all dry ingredients in a large bowl, whisk to combine.
  • 2. Place the sugar and oil in the bowl of an electric stand mixer, beat until incorporated. Scraping the bowl as needed.
  • 3. Add the eggs one at a time, mixing well after each addition. Add the pumpkin, mix until incorporated.
  • 4. With the mixer on low ,slowly add the dry ingredients, mixing until just incorporated.
  • 5. Fill paper liners 3/4 full with batter. Bake at 350 degrees for about 12 minutes, rotate pans and continue to bake another 10 minutes. test with a tooth pick for doneness. remove from oven, place on a wire rack to cool. When cooled, frost cupcakes.
  • **************************************************************************************************************
  • Brown Butter Frosting
  • In a medium saucepan, melt butter on low heat until butter becomes a nut brown color. This will take between 5 to 10 minutes. Do not walk away from the butter on the stove, it will turn quickly. Remove butter to a medium mixing bowl. Add powdered sugar, vanilla and 2 tablespoons of milk. Beat until smooth, adding more milk to reach a spreading consistency if necessary. Frost cupcakes.
Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!
Mary Bostow
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Mary Bostow

My children are grown now and I’m a Gramma .I live along the Kentucky River with my husband Paul.I hope you visit Bunny’s Warm Oven and take with you some tasty recipes that catch your eye. I also hope that you will make them and share.
Mary Bostow
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Comments

  6. Lou Lou Girls

    This is fabulous! I love it. Pinned and tweeted. Thanks for being a part of our party! I hope you stop by on Monday at 7 pm. We love to party with you. Merry Christmas! Lou Lou Girls

    Reply

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