Pumpkin Cupcakes w/ Brown Butter Frosting

Moist pumpkin spice cupcakes topped with brown butter cream cheese frosting. It’s a perfect dessert to enjoy during pumpkin season!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.

Step 2

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and pumpkin pie spice.

Step 3

Add in pumpkin puree, milk, vegetable oil, egg, and vanilla extract. Whisk the wet ingredients into the dry ingredients until full incorporated.

Step 4

Put them in liners and bake for 20 minutes. Let the cupcakes cool for at least 1 hour.

Step 5

In a nonstick pan over medium heat, melt the butter. Continue cooking the butter – stirring constantly. The butter will get foamy, then bubbly, then start to turn turn golden brown and develop a nutty smell. Once it reaches a deep golden color, remove from the heat and pour into a bowl to chill in the fridge or freezer until it's the consistency of room temperature butter again.

Step 6

Once cooled, cream your softened brown butter and cream cheese in a large mixing bowl. Beat with an electric mixer for 2 full minutes.

Step 7

Add half the powdered sugar and mix until just incorporated. Add the remaining powdered sugar, milk, cinnamon, vanilla, and a pinch of salt and mix until creamy.

Step 8

Pipe frosting onto the top of the cupcakes once they’re cooled and you’re ready to serve!