Description
Moist pumpkin cupcakes warmly spiced with cinnamon, ginger, and nutmeg, topped with a rich brown butter cream cheese frosting for the perfect fall treat.
Ingredients
Scale
- 180 g (1½ cups) cake flour
- 5 g (1 tsp) baking soda
- 3 g (½ tsp) baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ¾ tsp ground ginger
- ½ tsp ground nutmeg (freshly ground preferred)
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ⅛ tsp ground turmeric
- 150 g (¾ cup) granulated sugar
- 100 g (½ cup) light brown sugar, packed
- 120 ml (½ cup) vegetable oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 240 g (1 cup) canned pumpkin puree (Libby’s preferred)
- 60 ml (¼ cup) whole milk, room temperature
- 142 g (1¼ sticks / 10 Tbsp) salted butter (will reduce to about 113 g after browning)
- 225 g (8 oz) cream cheese, softened to room temperature (68–72°F)
- 200 g (1⅔ cups) powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp salt
Instructions
- Preheat the oven to 175°C (350°F) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together cake flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, allspice, cloves, and turmeric.
- In a large mixing bowl, whisk granulated sugar, brown sugar, and vegetable oil until combined.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract and pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, mixing until just combined.
- Divide the batter evenly among the cupcake liners and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes completely on a wire rack before frosting.
- For the frosting, melt the butter in a saucepan over medium heat until golden brown and nutty in aroma, then cool slightly.
- Beat the cream cheese until smooth, then add the browned butter and mix until combined.
- Add powdered sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt, and beat until fluffy.
- Frost the cooled cupcakes generously and serve.
Notes
For extra flavor, lightly toast the spices before adding them to the batter. Ensure the brown butter is fully cooled before mixing into the cream cheese for a stable frosting.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 27g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin cupcakes, brown butter frosting, fall dessert, spiced cupcakes