Pumpkin Spice Cupcakes With Brown Butter Buttercream Recipe

Indulge in the ultimate fall treat! This recipe for Pumpkin Spice Cupcakes with Brown Butter Buttercream delivers moist, spiced pumpkin cupcakes topped with a rich and nutty brown butter buttercream frosting. Inspired by the Cupcake Wars (2010) La Auto Show episode, these cupcakes are perfect for autumn gatherings or a cozy night in. Get ready to impress with this show-stopping recipe!

Prep Time 25 mins
Cook Time 43 mins
Calories 335.3 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Pumpkin Spice Cupcakes With Brown Butter Buttercream 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Spice Cupcakes With Brown Butter Buttercream

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How to Make Pumpkin Spice Cupcakes With Brown Butter Buttercream

  1. Preheat oven to 350°F (175°C). Line two regular-size cupcake pans with cupcake liners.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
  3. Set the dry ingredients aside.
  4. In a separate large bowl, using an electric mixer on low speed, cream together 1 cup granulated sugar, ½ cup vegetable oil, ½ cup applesauce, 1 teaspoon vanilla extract, and 1 (15 ounce) can pumpkin puree.
  5. Add 2 large eggs one at a time, mixing on low speed until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fill the cupcake liners ¾ full with batter.
  8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cupcakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
  10. **Brown Butter Buttercream:**
  11. In a medium saucepan, melt 1 cup (2 sticks) unsalted butter over medium-low heat. Cook, swirling occasionally, until the butter turns a light brown color and has a nutty aroma (about 8-10 minutes). Watch carefully to prevent burning.
  12. Pour the browned butter into a heatproof bowl and let it cool completely.
  13. In a large bowl, using an electric mixer on medium speed, beat ½ cup (1 stick) unsalted butter until light and fluffy (about 30 seconds).
  14. Add the cooled brown butter and beat until well combined.
  15. Gradually add 3 cups powdered sugar, beating on low speed until incorporated. Then increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  16. Add 1 teaspoon vanilla extract.
  17. Add 2-4 tablespoons buttermilk, one tablespoon at a time, until the frosting reaches your desired consistency.
  18. Frost the cooled cupcakes with the brown butter buttercream.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

150g

Fat

28g

Carbs

15g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Low Protein Cupcakes Desserts Eggs Dairy Fruit Vegetables Oven Fall Vegetarian Cakes Eggs Stove Top Dietary Seasonal Cake Fillings And Frostings Low In Something Apples Squash Taste Mood Sweet Equipment Small Appliance Mixer Number Of Servings Pumpkin Birthday Baking