These pumpkin spice cupcakes with brown butter icing are a soft and quick cupcake recipe loaded with pumpkin flavour and topped with a delicious brown butter icing. This is one of the best fall dessert recipes and you’ll love how easy it is to make!
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If you’re a fan of easy pumpkin spice desserts you’ll love this easy cupcakes recipe. The cupcakes are perfectly spiced for a warming, Autumnal flavour and the brown butter icing adds a nutty deliciousness you won’t be able to resist.
This post will show you how to make pumpkin spice cupcakes and brown butter icing.
To make these easy cupcakes, you will need:
plain flour, pumpkin spice mix (you can make your own mix from scratch), baking soda, pumpkin puree (you can make your own from scratch), 2 large eggs, caster sugar, light brown sugar, vegetable oil, vanilla extract
How to Make Pumpkin Spice Cupcakes
- Preheat oven to 350 degrees F. Add cupcake liners to the pan and set aside.
- In a large mixing bowl, combine sugars, oil, pumpkin, eggs and vanilla. Mix on medium speed until combined.
- In another bowl, add flour, pumpkin pie spice, baking soda and salt and lightly mix to combine.
- With the mixer on low speed, slowly add dry ingredients to the wet ingredients until fully incorporated. Pause and scrape the bowl to ensure all the mixture is incorporated.
- Spoon 3 Tbsp of mixture into each cupcake liner.
- Bake cupcakes for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Transfer cupcakes to a baking rack and allow to cool to room temperature.
- To make the frosting, put ½ of the butter in a saucepan on low-medium heat. Melt butter and bring to a low simmer.
- Stir the butter every minute and simmer for about 5 – 6 minutes until it begins to separate. Transfer melted butter to a bowl and allow to cool (about 30-45 minutes).
- Once cooled, add melted butter and additional half of the butter to a stand mixer bowl with a whisk attachment. Combine on medium speed for 2 minutes.
- Turn speed to low and slowly add powdered sugar until fully combined.
- Pause to scrape the bowl, add in vanilla and heavy cream.
- Continue to mix on medium-high speed for 1-2 minutes or until frosting appears light and smooth.
Tips for Success
For best results make sure your ingredients are at room temperature, especially the butter – it makes it much easier to incorporate!
Allow the cupcakes to cool before icing them so the icing doesn’t melt into the cupcakes.
To store the cupcakes, keep them in an airtight container. They should last up to 5 days.
Pumpkin Spice Cupcakes with Brown Butter Icing
Equipment
- Mixing Bowl
- Piping Nozzle
- Small saucepan
Ingredients
- 125 grams plain flour
- 1.5 teaspoon pumpkin spice mix (you can make your own mix from scratch)
- 1 teaspoon baking soda
- 225 grams pumpkin puree (you can make your own from scratch)
- 2 large eggs
- 100 grams caster sugar
- 50 grams light brown sugar
- 100 grams vegetable oil
- 1 teaspoon vanilla extract
For the Brown Butter Icing
- 225 grams unsalted butter
- 1/2 teaspoon vanilla extract
- 450 grams icing sugar
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350 º F/175 º C. Add cupcake liners to the pan and set aside.
- In a large mixing bowl, combine sugars, oil, pumpkin, eggs and vanilla. Mix on medium speed until combined.
- In another bowl, add flour, pumpkin pie spice, baking soda and salt and lightly mix to combine.
- With the mixer on low speed, slowly add dry ingredients to the wet ingredients until fully incorporated. Pause and scrape the bowl to ensure all the mixture is incorporated.
- Spoon 3 tablespoons of mixture into each cupcake liner.
- Bake cupcakes for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Transfer cupcakes to a baking rack and allow to cool to room temperature.
- To make the frosting, put half of the butter in a saucepan on low-medium heat. Melt butter and bring to a low simmer.
- Stir the butter every minute and simmer for about 5 – 6 minutes. Transfer melted butter to a bowl and allow to cool (about 30-45 minutes).
- Once cooled, add melted butter and the rest of the butter to a stand mixer bowl with a whisk attachment. Combine on medium speed for 2 minutes.
- Turn speed to low and slowly add powdered sugar until fully combined.
- Pause to scrape the bowl, add in vanilla and heavy cream.
- Continue to mix on medium-high speed for 1-2 minutes or until frosting appears light and smooth.
- Transfer frosting to a piping bag.
- Pipe frosting on cooled cupcakes and enjoy!
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Easy Witch Hat Cupcakes for Halloween
Chocolate and Blackberry Cupcakes
