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Pumpkin Cupcakes with Browned Butter Maple Frosting Recipe

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Delight in these moist and flavorful Pumpkin Cupcakes topped with a rich Browned Butter Maple Frosting. Perfectly spiced with pumpkin pie spices and enhanced by the nutty aroma of browned butter, these cupcakes combine autumnal warmth and sweetness in every bite. Easy to prepare and ideal for fall celebrations or cozy gatherings.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Cupcakes

  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 1/2 cups brown sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pureed pumpkin

Browned Butter Maple Frosting

  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 2 – 4 tablespoons milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake tin with liners to ensure easy removal of cupcakes after baking.
  2. Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking soda, salt, baking powder, and pumpkin pie spice. Whisk together to blend evenly.
  3. Cream Butter and Sugar: Using a hand mixer, beat the softened unsalted butter and brown sugar together in a large bowl until the mixture becomes fluffy and light. This creates a smooth base for the batter.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition to ensure everything is incorporated well. Then mix in the vanilla extract for flavor.
  5. Incorporate Dry Ingredients and Pumpkin: Slowly add the dry ingredients to the wet mixture while continuing to beat at low speed to avoid overmixing. Once combined, fold in the pureed pumpkin gently to keep the batter light.
  6. Fill Cupcake Molds and Bake: Spoon the batter into the lined cupcake tin, filling each mold about two-thirds full. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool Cupcakes: Remove cupcakes from the oven and let them cool in the tin for several minutes. Then transfer them to a parchment paper-lined cooling rack and allow them to cool completely before frosting.
  8. Brown the Butter: While the cupcakes cool, melt the unsalted butter in a pan over medium heat. The butter will foam and then start to brown with little tan bits forming at the bottom, releasing a nutty aroma. Remove from heat and allow to cool on a cool surface; it will continue cooking slightly in the pan.
  9. Prepare the Frosting: Once the browned butter has cooled completely, place it into a bowl and add the powdered sugar. Use a mixer to cream together until smooth. Beat in vanilla extract and maple syrup, then add 2 tablespoons of milk. If frosting is too thick, add an additional 1-2 tablespoons of milk to reach desired spreadable consistency.
  10. Frost and Serve: Spread the browned butter maple frosting generously over the cooled cupcakes. Serve immediately and enjoy the rich, sweet, and spiced flavors.

Notes

  • Make sure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
  • Adjust milk quantity in frosting to get the perfect spreadable consistency.
  • Use fresh pumpkin pie spice or make your own blend for best flavor.
  • Brown the butter slowly and watch carefully to avoid burning.
  • Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Find it online: https://allcookedup.com/pumpkin-cupcakes-with-browned-butter-maple-frosting-recipe/