Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting


Adelyn Ruiz

What’s better than a pumpkin cupcake? A pumpkin cupcake with browned butter cream cheese frosting! These cupcakes are the ultimate upgrade to a classic flavor. With a little addition to the frosting, it gives the cupcakes an extra touch that will definitely become your new favorite!

For the cupcake:

  • 1 ½ cups light brown sugar, packed
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup vegetable oil
  • 3 large eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup milk


For the frosting:

  • 6 oz cream cheese, at room temperature
  • 2 cups confectioners’ sugar (powdered sugar)
  • ½ teaspoons salt
  • 2 tablespoons whole milk




  1. Preheat the oven to 350°F and prepare your cupcake pan by lining with cupcake liners
  2. In a large mixing bowl, combine your wet ingredients: sugar, vegetable oil, eggs, maple syrup, and vanilla extract. Mix until fully incorporated. Next, mix the pumpkin puree completely into the mixture
  3. In another bowl, combine the remaining dry ingredients. Then, add half the dry ingredients into the wet mixture, along with half the milk. Mix until combined. Add the remaining dry ingredients and rest of the milk and mix. To ensure it is fully incorporated, scrape the sides and the bottom of the bowl.
  4. Evenly distribute the batter into your cupcake liners, filling each liner 2/3 full. Bake at 350°F for 13-16 minutes. You can ensure that the cupcakes are fully cooked by inserting a toothpick into the center of a cupcake. If it comes out clean, they are done. If it comes out with some wet batter still on it, it needs a few more minutes, but be sure to not overcook them! Once they come out of the oven, let them cool completely before frosting to prevent the frosting from melting

For the frosting:

  1. Take 4 tablespoons of butter and put in a saucepan. Put the butter on low heat and wait for it to turn a golden-brown color. Be careful not to burn the butter!
  2. In a bowl, use either a stand mixer or electric hand mixer to combine the cream cheese with the browned butter. Then, beat together the confectioners’ sugar and salt. Then add your milk, and beat until fluffy
  3. With either an offset spatula, a knife, or a piping bag with a piping tip, pipe the frosting onto the cooled cupcakes. Serve and enjoy!

The recipe for the cupcakes is Moist Pumpkin Cupcakes with Cream Cheese Frosting | Beyond Frosting and the recipe for the frosting comes from Chrissy Teigen’s cookbook called “Cravings All Together.” The cake and the frosting complement each other perfectly and create an amazing treat that would be popular at any gathering! Consider making these for Thanksgiving this year.