Pumpkin Cupcakes with Browned Butter Maple Frosting

These delectable Pumpkin Cupcakes are topped with a creamy Browned Butter Maple Frosting. Your new favorite fall cupcake recipe!

I love cupcakes of all shapes and sizes. Of all flavors. But there is just something about a pumpkin cupcake that makes me all kinds of giddy. Maybe it’s because the pumpkin makes the cupcakes so incredibly moist. Or maybe it’s because the flavor and the seasonings just scream fall and fall is, after all, the best season.

Or maybe it’s just because pumpkin cupcakes, especially these Pumpkin Cupcakes with Browned Butter Maple Frosting, are incredibly delicious.

Let’s talk about what you’ll need to make them. 

Pumpkin Cupcakes with Browned Butter Maple Frosting Ingredients:

For the cupcakes you’ll need all the usual suspects: flour, baking soda, baking powder, salt, eggs, butter and vanilla. You’ll also need: 

• PUMPKIN PUREE: Make sure that you buy pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is going to have additional spices that you don’t want for these cupcakes. 
• BROWN SUGAR: Brown sugar is going to give these cupcakes a bit more of a molasses flavor that I think pairs well with pumpkin. It will also help keep the cupcakes moist. 

For the Browned Butter Maple Frosting you’ll need: 

• BUTTER: Browned butter is easy to make and gives the butter a sweet nutty flavor. 
• POWDERED SUGAR
• VANILLA EXTRACT
• MAPLE SYRUP
• MILK

Step by Step Photos and Instructions: 

Follow along with these step by step photos and instructions and you’ll have these Pumpkin Cupcakes with Browned Butter Maple Frosting on the table in no time! 

• STEP #1: Line a cupcake tin with cupcake liners. Combine all of the dry ingredients together in a bowl. Whisk to mix well. 
• STEP #2: Using a hand mixer,  cream together butter and sugar in a large bowl. Add eggs one at a time. Add vanilla extract. 
• STEP #3: Add in the dry ingredients and beat just until combined. Fold in the pureed pumpkin. 
• STEP #4: Fill each cupcake mold 2/3 of the way full. Bake. Allow to cool. 
• STEP #5: While cupcakes are baking make frosting. Place butter in a small saucepan over medium-low heat. Stir and cook until butter becomes tan and has a nutty aroma. Allow to cool completely. 
• STEP #6: Make frosting. Frost cooled cupcakes and serve. 

Storage and Leftovers:

Store cupcakes in an air tight container at room temperature. For best flavor and texture, eat within 3 days.

Looking for more pumpkin recipes? Try these:

This Pumpkin Cake with Chocolate Ganache is one of my all-time most popular Pumpkin recipes.

Mini Pumpkin Pies are perfect for personalized desserts at your next holiday get together.

How about a pumpkin cocktail? This Pumpkin Pie Martini is made with real pumpkin!

Note: Originally published in 2013. Updated in 2024 with a slightly modified recipe, new photos, step by step photos and nutrition information.

Pumpkin Cupcakes with Browned Butter Maple Frosting

These delectable Pumpkin Cupcakes are topped with a creamy Browned Butter Maple Frosting. Your new favorite fall cupcake recipe!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Desserts

Cuisine American

Servings 16 Servings

Calories 259 kcal

Ingredients

  

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Pumpkin Cupcake Ingredients:

• ▢ 1 3/4 cups all purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 2 teaspoons baking powder
• ▢ 1 1/2 teaspoon pumpkin pie spice
• ▢ 1 1/2 cups brown sugar
• ▢ 1/2 cup unsalted butter softened
• ▢ 3 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup pureed pumpkin

Browned Butter Maple Frosting Ingredients:

• ▢ 1/2 cup unsalted butter
• ▢ 2 1/2 cups powdered sugar
• ▢ 1/2 teaspoon vanilla extract
• ▢ 2 tablespoons maple syrup
• ▢ 2 - 4 tablespoons milk

Instructions

 

• ▢
  Preheat oven to 350 degrees. Line cupcake tin with liners.
• ▢
  Combine flour, baking soda, salt, baking powder and pumpkin pie spice together in a bowl.
• ▢
  Using a hand mixer, beat granulated sugar and butter together in a large bowl until fluffy. Beat in eggs one at a time. Scraping down the sides of the bowl after adding each egg. Slowly beat in the dry ingredients. Fold in the pumpkin puree.
• ▢
  Fill in each cupcake mold 2/3 of the way full. Bake in preheated oven 15 -20 minutes or until a toothpick inserted comes out clean. Remove cupcakes from oven. Allow to cool for several minutes in cupcake tin, then transfer to a parchment paper lined cooling rack. Cool completely.
• ▢
  While cupcakes are cooling, heat butter over medium heat. As butter melts, it will foam slightly. Continue to cook until you notice little brown bits forming at the bottom of the pan. Stir the butter or shake the pan and continue cooking until the butter is a tan color and has a nutty aroma. Remove from heat and set it on a cool surface because it will continue to cook in the pan. Allow butter to cool completely.
• ▢
  Once cooled, place butter in a bowl with 2 1/2 cups powdered sugar and use a mixer to cream together. Beat in vanilla extract. Beat in maple syrup. Beat in 2 tablespoons of milk. The frosting will be thick but spreadable. Add remaining milk if frosting is too thick. Frost cupcakes and serve.

Notes

I used a Wilton 1M tip to frost these cupcakes. 

Nutrition information for estimation purposes only. 

Nutrition

Calories: 259kcalCarbohydrates: 54gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 62mgSodium: 180mgPotassium: 104mgFiber: 1gSugar: 22gVitamin A: 2792IUVitamin C: 1mgCalcium: 72mgIron: 1mg

Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!

Keywords: browned butter frosting, cupcakes, dessert, fall dessert, Food, maple frosting, pumpkin, Recipe, sweet, treat