Pumpkin Cupcakes

THESE ARE THE BEST PUMPKIN CUPCAKES

Meet the pumpkin cupcakes recipe to beat all pumpkin cupcakes recipes. These are seriously the best pumpkin cupcakes I have ever made, because not only do they have a moist and tender pumpkin cake as the base, but the brown butter cream cheese frosting really takes things to a whole new level of flavor. 

ALTERNATIVE FROSTING OPTIONS

I know, I know. Browning butter is an extra step in the process to making these perfect pumpkin cupcakes. But I can assure you, the extra work is totally worth it!

If you would prefer not to make the brown butter cream cheese frosting recipe card listed below, try making these pumpkin cupcakes with a regular homemade cream cheese frosting or even my basic vanilla buttercream frosting. 

INGREDIENTS YOU WILL NEED

This pumpkin cupcakes recipe uses simple pantry ingredients! Make sure to use pumpkin puree that is 100% pumpkin (not pumpkin pie filling), and we will add extra flavor to the cupcake batter with pumpkin pie spice and cinnamon.

PUMPKIN CUPCAKES

You’ll notice that these moist pumpkin cupcakes don’t use any butter and instead use oil as the fat component to the batter. When testing this recipe, I found a much better crumb when I used oil instead of butter.

BROWN BUTTER CREAM CHEESE FROSTING

For this simple brown butter cream cheese frosting, you’ll need to make sure your brown butter is at room temperature, which can throw off your prep time a bit.

HOW TO MAKE THESE FLUFFY PUMPKIN CUPCAKES

This is a great recipe because you don’t need a mixer to get the job done… At least not for the delicious pumpkin cupcakes. That luscious cream cheese frosting will require one, but hey, you won’t have to clean cupcake batter off of it beforehand!

MAKE THE CUPCAKES

Let’s start by making the fluffy, moist pumpkin cupcake base.

STEP #1

Toss together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, and set this mixture aside.

STEP #2

Next, whisk together the brown sugar and oil until the mixture is smooth. Add the egg, pumpkin purée, and vanilla extract and whisk again until everything is combined.

STEP #3

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined.

STEP #4

Spoon batter evenly into the cupcake liners filling ½ to ⅔ of the way full, then bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean. Allow the cupcakes to cool completely on a wire rack before decorating and frosting.

MAKE THE BROWN BUTTER

As mentioned, you’ll want to carve out enough time to prepare your brown butter before going straight into making the frosting.

STEP #5

To make brown butter, place the butter in a pan or skillet and turn to medium heat. Use a silicone spatula or wooden spoon to stir butter constantly while it melts.

STEP #6

Once the butter has melted, it will start to sizzle and white foal will appear on the surface. Continue stirring and turn the heat down if the butter is sizzling too aggressively.

STEP #7

After about 5 minutes, the foam will disappear and you will notice milk solids collecting at the bottom of the pan. Those are what will start to brown. They will go from light brown to amber very quickly, and the smell will start to become caramel-like. Remove the pan from the heat at this point and pour into a heat safe bowl.

MAKE THE CREAM CHEESE FROSTING

STEP #8

In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the cooled brown butter and cream cheese on medium-high speed until smooth.

STEP #9

Turn the mixer speed down to low and add the powdered sugar. Add the vanilla and salt and continue mixing until smooth.

STEP #10

Frost the cupcakes using a large zip top bag with the corner snipped off or a pastry bag fitted with your decorating tip of choice.

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