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!

Course Desserts

Cuisine American

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

Prep Time 20

Cook Time 20

Total Time 40

Servings Servings

Calories 259kcal

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.

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

Nutrition information for estimation purposes only.