pumpkin brown sugar cupcakes

★★★★☆ 3
a recipe by
Katie Nichols
Thousand Oaks, CA

These cupcakes are a perfect autumn treat! They have just the right amount of real pumpkin flavor topped with a savory brown-butter glaze.

Blue Ribbon Recipe

Your kitchen will smell heavenly while these are baking. The cupcakes are dense, rich and full of spices. The cupcake itself tastes like autumn, but the glaze is what makes the recipe. It's really rich and, thanks to the browned butter, has a wonderful buttery flavor. This glaze isn't typical - it's really thick and the perfect topping for this fall treat.

— The Test Kitchen @kitchencrew
★★★★☆ 3
serves 12-14
prep time 25 Min
cook time 20 Min

Ingredients For pumpkin brown sugar cupcakes

  • 3/4 c
    unsalted butter
  • 1 2/3 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
    salt
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    nutmeg
  • 1/8 tsp
    ground cloves
  • 1 c
    canned pumpkin puree (not pie filling)
  • 1 c
    brown sugar
  • 1/2 c
    granulated sugar
  • 2 lg
    eggs
  • GLAZE
  • 1/2 c
    unsalted butter
  • 2 c
    powdered sugar
  • 2 tsp
    pure vanilla extract
  • 2 Tbsp
    milk

How To Make pumpkin brown sugar cupcakes

  • Butter melting in a saucepan.
    1
    Preheat oven to 325 degrees. In a saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color.
  • Melted butter in a bowl.
    2
    Drain the butter into a small bowl (leaving the foam on top behind) to let cool.
  • Dry ingredients whisked together.
    3
    Whisk together flour, baking powder, cinnamon, salt, cloves, and nutmeg.
  • Wet ingredients mixed in a bowl.
    4
    In another bowl, whisk the sugars, eggs, butter, and pumpkin puree.
  • Combining wet and dry ingredients together.
    5
    Whisk in the flour mixture until combined.
  • Dividing batter into cupcake tins.
    6
    Divide the batter evenly among paper-lined cups, filling each 3/4 full.
  • Baked cupcakes.
    7
    Bake until a cake tester inserted in the cupcakes comes out clean. This should take about 20 minutes.
  • Cupcakes cooling on a wire rack.
    8
    Transfer cupcakes to wire racks to cool completely before glazing them.
  • Butter for icing melting in a saucepan.
    9
    To make the icing, melt the butter in a small saucepan over medium heat until brown in color. This might take about 10 minutes.
  • Butter poured into a stainless steel bowl.
    10
    Remove from heat and pour the butter into a bowl.
  • Adding powdered sugar, vanilla, and milk to the butter.
    11
    Stir in the powdered sugar, vanilla, and 2 tablespoons of milk to the butter until smooth. You can add more milk by tablespoons if necessary. Use immediately or else it hardens!
  • Spooning glaze over cupcakes.
    12
    To finish, spoon about 1 tablespoon of glaze over each cupcake. It's okay if it drips down the sides!

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