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These Pumpkin Cupcakes are topped with brown butter maple buttercream and made with real pumpkin for an ultra-moist, melt-in-your-mouth texture. | aheadofthyme.com

Pumpkin Cupcakes


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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 48 minutes
  • Yield: 12 cupcakes
  • Diet: Vegetarian

Description

Homemade Pumpkin Cupcakes are infused with layers of warm spices, sweet brown sugar and maple syrup, and real pumpkin for an ultra-moist, melt-in-your-mouth texture. They are topped with a brown butter maple buttercream that adds a rich, nutty flavor and makes them look and taste like they came from a bakery. They're perfect for Halloween, Thanksgiving, or any fall party!


Ingredients

For the pumpkin cupcakes:

  • 1 cup + 2 tablespoons (134 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 ¼ teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1/8 teaspoon cloves
  • 2 large eggs, at room temperature
  • 3/4 cup (165 grams) light brown sugar
  • 2 tablespoons (40 grams) maple syrup
  • 1 teaspoon vanilla
  • 1/2 cup (110 grams) vegetable oil
  • 1 cup (250 grams) pumpkin puree

For the brown butter maple buttercream:

  • 1 cup (227 grams) unsalted butter, at room temperature
  • 3 ½ cups (420 grams) confectioners’ sugar
  • small pinch of salt
  • 3 tablespoons (60 grams) maple syrup
  • 1 teaspoon vanilla
  • 1/4 teaspoon maple extract (optional)

Instructions

Make the pumpkin cupcakes:

  1. Preheat oven to 350°F. Prepare a 12-tin muffin pan with cupcake liners.
  2. In a large sized mixing bowl, add the flour, baking powder, salt, cinnamon, ginger, allspice, and cloves, then whisk together to combine.
  3. In a stand mixer fitted with the paddle attachment, add eggs, brown sugar, maple syrup, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume.
  4. Scrape down the sides of the bowl and then turn stand mixer to medium speed and slowly drizzle in the oil. After all the oil has been added and incorporated, add in the pumpkin puree and then beat until well-combined.
  5. On low speed, spoon in the dry mixture to the stand mixer, mixing until just combined and smooth.
  6. Add the batter evenly to the cupcake pans, then place into the oven to bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

Make the brown butter maple buttercream:

  1. In a small saucepan over medium heat, add butter and bring to a boil. Continue heating over medium heat, constantly stirring until the butter has turned a nutty brown color. It may be hard to see the color if your butter is foaming a lot, so periodically take it off the heat to check the color. Remove from heat, transfer to a heatproof bowl, and allow to cool to room temperature.
  2. Add room temperature browned butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy.
  3. Turn the stand mixer to low and slowly add the confectioners’ sugar and salt. Beat until completely incorporated, then add in the maple syrup and vanilla. Beat until well-combined and fully incorporated.
  4. Transfer buttercream to a piping bag fitted with a star tip, then pipe onto cooled cupcakes.

Notes

How to store: Store leftover unfrosted cupcakes in an airtight container at room temperature for 2-3 days, or store frosted ones in the fridge for 5-6 days. They have the best flavor and texture at room temperature, so let them rest on the counter for a bit before serving. 

How to freeze: I recommend freezing the cupcakes unfrosted with the frosting on the side, but you can also freeze them after decorating. Store the leftovers in a freezer-safe container and freeze for 2-3 months. Thaw in the fridge, then serve at room temperature. 

  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American