Browned Butter Pumpkin Cupcakes with Ginger Cream Cheese Frosting

yield 13 cupcakes

I’m pretty sure this is my best cake recipe yet.

Spicy, succulent, and decadently sweet is how I describe these babes.  But really though, HOLY SH*T THESE ARE GOOD.

Yesterday I was pining my brain to think up a cupcake idea so I could 1) practice my frosting skills and 2) share a rad recipe with y’all.  I’m not sure how it happened, but browned butter popped into my mind.  A wonderful lady I work with told me about how a browned butter lavender cake she concocted was absolutely phenomenal, so, hey it must go well with pumpkin, right?  Right.

This recipe is just really fantastic and it’s a lovely treat to eat with all the beautiful autumn leaves.  Make these, eat them, share them, and feel happy.  Because who could be sad with a mini cake in their hand?

Let’s get going!

 Active time (does not include frosting): 20 minutes  Total time (does not include frosting): 40 minutes

What you’ll need:

For the cupcakes

1/2 cup butter

1/4 cup brown sugar

1/4 cup white sugar

2 eggs

1 cup organic pumpkin pie filling**

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the frosting

1/2 cup butter, softened to room temperature

4 oz. cream cheese, softened to room temperature

2 cups powdered sugar

1/2 teaspoon vanilla

1 teaspoon ground ginger

2 teaspoons half & half milk

Preheat an oven to 350˚F.  Line a muffin tin with liners and spray with non-stick spray.

In medium pan, melt the butter on low heat.  Once melted, it will start bubbling with large bubbles.  Don’t turn it off then!  Wait for the bubbles to get smaller and the butter to turn slightly brown.  It will smell caramel-y and that’s when it’s done.  Do not let the butter burn, because if that happens, there’s no turning back.  Once it’s browned set the pan on a cool surface and allow to cool to room temperature.

In a medium mixing bowl, stir together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

In a stand mixer (or using a whisk/hand mixer) cream the sugars and eggs.  Once light and fluffy, add the vanilla extract and pumpkin pie filling*.  Add the cooled butter and mix on medium speed for a minute.  Slowly add the dry ingredients to the wet and mix until everything is wet.

Fill the cupcake tins 3/4 of the way full and place in the preheated oven for 15-20 minutes or until a toothpick inserted in the middle comes out clean or with just a few crumbs.

Let the cupcakes cool in their tins for 5 minutes, then transfer to a cooling rack and allow to cool completely.

While waiting, make the frosting!  Add the butter and cream cheese to the bowl of a stand mixer and cream until smooth.  Add the rest of the ingredients and mix until the frosting is smooth.

When the cupcakes are cooled, frost as you please!  I got some tips from here and they helped me a bunch!


-**If you want to use 100% pumpkin puree add an extra 1/2 cup of either brown or granulated sugar, and 1 whole teaspoon of nutmeg.  I used pie filling because I sort of messed up**

-If you want to frost these really nicely, invest in a pastry bag and some tips.  They will make your cupcakes awesome!

Recipe adapted from: Savor Home BlogFood Network, and Cupcake Project

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