Description
Deliciously moist pumpkin cupcakes topped with rich brown butter frosting, perfect for fall celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar (for frosting)
- 1–2 tablespoons milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- While the cupcakes cool, prepare the brown butter frosting by melting the butter in a saucepan over medium heat until it turns golden brown and has a nutty aroma.
- Remove from heat and let it cool slightly before mixing in the powdered sugar and milk until smooth.
- Frost the cooled cupcakes with the brown butter frosting.
Notes
- Make sure to let the brown butter cool before adding it to the frosting to avoid melting the sugar.
- These cupcakes can be stored in an airtight container for up to 3 days.
- For added flavor, consider adding chopped nuts or chocolate chips to the batter.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg