Description

Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting are the quintessential autumn dessert. These moist, spiced cupcakes are topped with a luscious frosting that combines the nutty flavor of brown butter and the tanginess of cream cheese. Perfect for festive gatherings or cozy nights at home, each bite captures the warmth of fall and will leave everyone wanting more.

Ingredients

Scale

1 cup pumpkin puree
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
2 tsp ground cinnamon
½ cup unsalted butter (for frosting)
8 oz cream cheese, softened
2 cups powdered sugar

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
In another bowl, combine pumpkin puree, eggs, and melted butter until smooth.
Gradually mix dry ingredients into wet mixture until just combined.
Fill liners two-thirds full and bake for about 20 minutes or until a toothpick comes out clean. Cool completely.
Beat softened cream cheese with cooled brown butter until fluffy. Gradually add powdered sugar to reach desired sweetness, then frost each cupcake.

Nutrition

Serving Size: 1 cupcake (70g)
Calories: 220
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: For enhanced flavor, roast fresh pumpkin instead of using canned puree. Experiment with spices like nutmeg or ginger to customize your cupcakes. Add chocolate chips or nuts into the batter for extra texture.