Description
These moist pumpkin cupcakes are filled with warm fall spices and topped with a rich brown butter cream cheese frosting. They’re perfect for holiday gatherings, cozy weekends, or any autumn celebration.
Ingredients
4 large eggs, room temperature
1 1/2 cups dark brown sugar, packed
1 cup vegetable oil
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 3/4 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon salt
1 cup salted butter, cubed
12 ounces full-fat block cream cheese, softened
5 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
Instructions
- Brown the butter in a saucepan over medium heat, stirring often until golden and fragrant. Transfer to a bowl and cool to room temperature.
- Preheat the oven to 350°F (175°C) and line cupcake pans with paper liners.
- Whisk together the eggs, brown sugar, vegetable oil, maple syrup, vanilla extract, and pumpkin puree until smooth.
- Add the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, allspice, and salt. Mix just until combined.
- Fill each cupcake liner about three-quarters full with batter.
- Bake for 18 to 19 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cupcakes completely on a wire rack.
- Beat the cooled brown butter with the softened cream cheese until smooth. Add the powdered sugar, milk, vanilla extract, cinnamon, and pinch of salt, then beat until light and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes and serve.
Notes
Substitute honey for maple syrup if desired, though maple syrup provides a deeper fall flavor.
Fold chopped pecans or walnuts into the batter for added texture.
Top with toasted pecans, a sprinkle of cinnamon, or festive fall sprinkles for decoration.
Store frosted cupcakes in the refrigerator for up to 5 days and let sit at room temperature for 20 to 30 minutes before serving.
Freeze unfrosted cupcakes for up to 3 months and frost after thawing for best results.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 403 kcal
- Sugar: 42 g
- Sodium: 240 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
