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Bake up some love with Homemade Pumpkin Cupcakes and Brown Butter Frosting.

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As the temps drop, our kitchens tend to come alive with the warm, comforting flavors of the season. From cinnamon-spiced apple butter to hearty potato dishes, there’s an undeniable joy in preparing homemade recipes that capture the feelings of Fall. 

Today, we’re diving into the world of comfort food baking with a recipe that’s bound to become your family’s new favorite – Pumpkin Cupcakes with Brown Butter Frosting.

Pumpkin, the quintessential “it-fall” ingredient, provides these cupcakes with their delightful flavor and a touch of seasonal magic. And while it might be tempting to reach for a pumpkin box cake mix, we’re here to make a case for making these homemade.

Why Pumpkin Puree Is Needed

For our Pumpkin Cupcakes, we rely on the rich, earthy goodness of pumpkin puree. But why should you opt for pumpkin puree instead of a cake mix that often uses dehydrated pumpkin powder or flavorings? The answer lies in the authenticity of taste.

Pumpkin puree, whether canned or homemade from real pumpkins, provides a depth of flavor and moisture that’s hard to replicate with a powdered mix. It gives you the true essence of “pumpkin,” infusing your cupcakes with a genuine fall comfort-food experience.

Why Adding Brown Sugar Makes Sense

A key element in our cupcakes’ flavor profile is brown sugar. The combination of both regular sugar and brown sugar results in a caramel-like sweetness with a hint of nuttiness. This unique sweetness pairs beautifully with the warm spices and pumpkin, creating a cupcake that’s not overly sugary but wonderfully balanced.

Pumpkin Pie Spice Shortcut

The spice we use in this recipe – pumpkin pie spice – is an ensemble of cinnamon, ginger, nutmeg, and cloves. These warm spices echo the coziness of fall, making your home smell like a welcoming embrace. Their aromatic richness seeps into the cupcakes, creating a sensation that’s quintessentially autumn.

Why Brown Butter Frosting

Now, let’s talk about that homemade Brown Butter Frosting. Brown butter is an ingredient that deserves a spotlight of its own. Unlike regular melted butter, brown butter is created by cooking unsalted butter until its milk solids brown, infusing the butter with a delightful nuttiness flavor.

Using brown butter for your frosting elevates it from pretty tasty to holy moley AMAZING. The depth of flavor and aroma it shares is an absolute game-changer. The hint of nuttiness contrasts with the sweetness of powdered sugar, and the frosting gains a nuanced flavor profile that’s hard to achieve with regular melted butter.

Homemade Cake vs. Cake Mix: Why I’m Making These Ones Homemade

We all know that I am a big fan of working mom hacks. If I can save time and prpe by using a cake mix, I will 98% choose that option. 

However, there are times when the box cake mix doesn’t cut it for what I am trying to make. In the past, I’ve struggled to find a good-tasting pumpkin cake mix. Sometimes there isn’t much flavor, or when there is, it tastes a bit too chemically. (The things I learned from the R&D department, working for a Food manufacturer for a few years!)

So, why should you opt for homemade Pumpkin Cupcakes over using a box of cake mix? Here’s the flavor showdown:

1. Authenticity: Using real pumpkin puree gives your cupcakes an authentic pumpkin flavor that can’t be matched by powdered pumpkin flavorings in a mix.

2. Customization: When you bake from scratch, you have control over the spices, sweetness, and texture. You can tweak the recipe to suit your taste preferences.

3. Depth of Flavor: Homemade brown butter frosting is a league apart from frosting made with melted butter. It offers a depth of flavor and aroma that’s simply divine.

4. Quality Ingredients: When you bake from scratch, you choose the quality of each ingredient, ensuring the best taste and texture.

5. Uniqueness: Homemade treats always have a unique touch, adding a sense of pride and accomplishment to your baking adventures.

How to Make Homemade Pumpkin Cupcakes

Now, let’s dive into making these mouthwatering Pumpkin Cupcakes with Brown Butter Frosting. Follow this simple step-by-step guide to create a batch of these delightful treats that capture the essence of fall.

Pumpkin Cupcake Ingredients:

• 1 cup all-purpose flour
• 1.5 tsp pumpkin pie spice
• 1 tsp baking soda
• ¼ tsp salt
• 2 large eggs
• 1 cup pumpkin puree
• ½ cup sugar
• ¼ cup light brown sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract

Cupcake Directions:

Preheat your oven to 350 degrees F and line your cupcake pan with cupcake liners.

In a large mixing bowl, combine the sugars, vegetable oil, pumpkin puree, eggs, and vanilla. Mix on medium speed until fully combined.

In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients until fully incorporated. Remember to pause and scrape the bowl to ensure all the mixture is incorporated evenly.

Spoon 3 tablespoons of batter into each cupcake liner.

Bake the cupcakes for approximately 18 minutes or until a toothpick inserted into the center comes out clean.

Once they’re baked to perfection, transfer the cupcakes to a baking rack and allow them to cool to room temperature.

How to Make Brown Butter Frosting

Brown Butter Frosting Ingredients:

• 1 cup unsalted butter (room temperature)
• ½ tsp vanilla
• 2 cups powdered sugar
• 2 Tbsp heavy cream

Step by Step Homemade Frosting

To create this YUMMY butter frosting, start by placing ½ cup of butter in a saucepan over low-medium heat. Melt the butter and bring it to a low simmer.

Stir the butter every minute and let it simmer for about 5-6 minutes until it reaches a beautiful golden brown color. This process enhances the butter’s flavor by cooking the milk solids, giving it that irresistible nutty aroma.

After simmering, transfer the melted brown butter to a bowl and allow it to cool for approximately 30-45 minutes.

Once the brown butter has cooled, add it to a stand mixer bowl along with another ½ cup of room temperature butter, using a whisk attachment. Combine on medium speed for about 2 minutes.

Reduce the speed to low and slowly add the powdered sugar until fully combined. Pause to scrape the bowl and add in the vanilla and heavy cream.

Continue to mix on medium-high speed for 1-2 minutes or until the frosting appears light and smooth.

Transfer the yummy brown butter frosting to a piping bag. 

Don’t have a piping bag? Spoon your frosting into a gallon-size Zip-Loc bag. Snip the corner and pipe out the frosting for less mess!

Now, it’s time to frost your cooled cupcakes. Get creative and pipe the frosting on top of each cupcake, adding your own touch.

The final step – enjoy every bite of your homemade Pumpkin Cupcakes with Brown Butter Frosting. The rich pumpkin flavor, warm spices, and indulgent frosting are downright delightful!

Pumpkin Cupcakes with Brown Butter Frosting Frequently Asked Questions (FAQs):

Here are a few questions we’ve received over the years about pumpkin desserts or cupcakes!

Can I substitute canned pumpkin puree with homemade pumpkin puree?

Yes, you can use homemade pumpkin puree. Just ensure it’s well-drained and has a similar consistency to canned puree.

What if I don’t have pumpkin pie spice?

You can make your pumpkin pie spice by combining cinnamon, ginger, nutmeg, and cloves in the following ratio: 3:2:1:1. Use this mixture in place of pumpkin pie spice.

Can I make the frosting ahead of time and store it?

Yes, you can prepare the frosting a day in advance and store it in the refrigerator. Bring it to room temperature before piping it onto the cupcakes.

What if I don’t have a stand mixer?

If you don’t have a stand mixer, you can use a hand mixer. Alternatively, you can whisk the frosting by hand, but it may require more effort.

Other Pumpkin Desserts You’ll Enjoy:

• 20+ Easy Pumpkin Desserts
• 20 Yummy Thanksgiving Desserts

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