Pumpkin Cupcakes with Brown Butter Frosting

Instructions

Browned Butter

1. Melt the butter in a saucepan over medium heat, stirring occasionally. Cook until it turns golden brown and smells nutty, about 6-9 minutes. Brown milk solids will form at the bottom of the pan.

2. Immediately pour the browned butter with the milk solids into a heat-proof measuring glass. You should have about 113-118 g (just around the ½ cup line).

3. Let the butter cool to room temp (around 74-78°F) before using, ensuring it stays liquid.

Pumpkin Cupcakes

1. Preheat the oven to 350°F. Line muffin pans with 14-15 cupcake liners.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.

3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined, about 1 minute.

4. Add the eggs one at a time, whisking after each addition.

5. Whisk in the vanilla extract, pumpkin puree, and milk briefly until smooth.

6. Gently fold or whisk the dry ingredients into the wet ingredients until just combined. Do not overmix.

7. Divide the batter evenly among the cupcake liners using a 3-Tbsp scoop, filling each about ¾ full.

8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Frosting

1. Using a handheld or stand mixer with paddle attachment, beat the softened cream cheese and cooled browned butter together on medium-high speed until smooth, about 2-3 minutes. (It may look curdled initially, but it will smooth out.)

2. Add the powdered sugar, vanilla, spices, and salt. Beat until light and fluffy, about 2 more minutes.

3. Once the cupcakes have completely cooled, pipe or spread the frosting evenly over each cupcake. (We use a 1M open star piping tip.)