Mini Pumpkin Cupcakes With Brown Butter Cream Cheese Frosting

These Mini Pumpkin Cupcakes With Brown Butter Cream Cheese Frosting are an absolutely delicious fall treat. The Cupcakes are tender and moist and have true pumpkin flavor and the brown butter cream cheese frosting finishes them off with its smooth creamy texture and rich nutty flavor.

These Mini Pumpkin Cupcakes With Brown Butter Cream Cheese Frosting are literally, the perfect bite. They are a Pumpkin Lovers dream. They are super moist and have intense pumpkin flavor and with the addition of spices like cinnamon, ginger, nutmeg and cloves its like a taste of Fall in every bite. Then topped with the creamiest, rich and nutty brown butter cream cheese frosting, well need I say more?

Now I know that making Brown Butter is an extra step that takes time and who has extra time these days, but the Brown Butter will take this recipe to a whole other level. It adds a richness and nuttiness that is unmistakable and paired with soft cream cheese it is the perfect complement to these cupcakes.

How To Make The Perfect Brown Butter

Brown Butter is a process in which the liquids are separated from the solids in the butter. After several minutes of cooking the solids will sink to the bottom of the pan and start to brown. Some people are intimidated by this. They might think it is too complicated to make. That can’t be any farther from the truth. Brown Butter is super easy to prepare. All you need is a small saucepan, butter, a stove and a little patients and you will have a golden brown butter in no time.

Place the butter in a small saucepan over medium heat. As expected the butter will slowly melt until it is a liquid. Continue cooking over medium heat for 8 to 10 minutes, until it starts to foam. Using a spoon stir the liquified butter and continue cooking until golden in color and brown bits have formed at the bottom of the pan. Remove from heat and pour into a glass Pyrex dish. Let cool until it once again becomes a solid.

Tips For Making Brown Butter

Be Patient: This process takes a little time, about 8 to 10 minutes before it starts browning, but once it starts it happens quickly so keep an eye on it. You want brown butter not burnt butter.
Cooling: To make brown butter frosting you will have to bring the butter back to a solid state before incorporating it into a recipe. You can do this by pouring it into a glass pyrex to cool.
Evaporation: If you put a cup of butter in a saucepan to brown, there will be some evaporation while cooking. Expect to loose approximately 1 to 2 tablespoons of liquid from the butter.

Ingredient Tips:

Puréed Pumpkin: This is the star of the dish. You can go through the trouble of buying a pumpkin , peeling it , cleaning it out, cooking it, then finally purée it but it is so much easier to just buy a can of puréed pumpkin at the grocery store. All the work is done for you. It’s quick and easy. Just make sure that you purchase pumpkin puree and not pumpkin pie filling.
All Purpose Flour: Now everyone has there go to flour. Mine is King Arthur. I have tried several brands but always make my way back. With King Arthur, I get the most consistent results, and I love that they don’t add any artificial preservatives to there flour.
Spices: Spices like Cinnamon, Ginger, Nutmeg and Cloves are the perfect combination for these cupcakes and when added, gives them a warmth that complements the pumpkin flavor.
Vanilla: If you can splurge on something make it the vanilla. Imitation vanilla tends to have a more chemical taste while pure vanilla extract has more subtle vanilla flavor.
Oil: My go to oil is Avocado Oil. I use Avocado Oil mostly for its health benefits. It is said to be made of heart healthy fats and may even reduce cholesterol. Even when making dessert I try to choose the ingredients that have the lease negative effects on your body.
Sugars: There are two forms of sugar in these cupcakes, brown and granulated. For this recipe I chose to use dark brown sugar. It contains more molasses then light brown sugar which will create a more moist and flavorful cupcake.

How To Make Mini Pumpkin Cupcakes With Brown Butter Cream Cheese Frosting

Start by browning the butter for the frosting. Place butter in a small saucepan over medium heat. Cook for 8 to 10 minutes or until butter starts to foam. Continue cooking until butter has turned a golden brown color and brown bits have formed on the bottom of the pan. Pour into a glass bowl and allow to cool completely or until it has once again turned into a solid.

Preheat the oven to 350º. Line a mini cupcake tray with mini cupcake liners. If you don’t have a mini tray and liners then a standard cupcake tray and liners will work as well, you will just get larger but fewer cupcakes.

To a large mixing bowl whisk together the all purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt until combined. Set to the side.

To a separate large mixing bowl whisk together the pumpkin puree, avocado oil, brown sugar, granulated sugar, eggs and pure vanilla extract, until completely combined.

Pour the wet ingredient into the dry ingredients and fold in using a rubber spatula until incorporated.

Scoop out batter using a small ice cream scoop and fill each cupcake liner to 3/4 full. Place in preheated oven and bake for 15 to 18 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.

While waiting for the cupcakes to cool you can prepare the frosting. To the bowl of a stand mixer fitted with a paddle attachment add the room temperature but solid brown butter and the softened cream cheese and beat until smooth. Turn off the mixer and add the powdered sugar. Turn the mixer on the lowest speed and beat until combined. Add the milk and pure vanilla extract and continue mixing until soft and creamy.

Place whipped frosting in a large pastry bag fitted with a star tip. Frost the cupcakes with the desired amount of frosting. Dust lightly with Pumpkin Pie Spice and serve.