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Pumpkin Spice Cupcakes with Brown Butter Frosting
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing bowls
  • muffin tin
  • saucepan
  • whisk

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup pumpkin puree
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1/4 cup unsalted butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Instructions
 

  • Preheat the oven to 350 degrees F and line a muffin tin with 4 paper liners.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  • In a separate bowl, mix the granulated sugar, pumpkin puree, egg, and vegetable oil until smooth.
  • Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
  • Divide the batter evenly among the 4 liners and bake for 18 to 20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
  • While the cupcakes cool, melt the butter in a small saucepan over medium heat. Cook it until it turns golden brown and smells nutty, then remove from heat and let it cool slightly.
  • In a mixing bowl, beat the browned butter with the powdered sugar, vanilla extract, and milk until smooth and creamy.
  • Spread or pipe the frosting onto the cooled cupcakes.

Notes

Brown the butter just until it reaches a medium golden color to avoid bitterness. The frosting sets up firmer once the cupcakes are chilled, so bring them to room temperature before serving if you prefer a softer texture. Leftovers keep well in an airtight container in the fridge for up to three days.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, muffin tin, saucepan, whisk