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Home » Recipes » Desserts & Baking

pumpkin cupcakes with brown butter cream cheese frosting

October 1, 2022 109 Comments

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Pumpkin Cupcakes are light, moist, and are full of warm spices and tons of fall flavor! They come together in one bowl and are topped with a swirl of brown butter cream cheese frosting. It’s the most perfect pumpkin dessert to enjoy during pumpkin season!

A close-up of a frosted pumpkin cupcake, with mini pumpkins behind it and a cinnamon stick in the cupcake this recipe

Why you’ll love these Pumpkin Cupcakes:

  • Moist Pumpkin Cupcakes – These perfect cupcakes come together in one bowl with no mixer, and are ultra fluffy and moist!
  • Brown Butter Cream Cheese Frosting – This is the best frosting you’ll ever taste!
  • Tons of Flavor – The cupcakes are full of warm pumpkin spices and the brown butter flavor in the frosting is incredible. It’s the best pumpkin treat!
Pumpkin Cupcakes with a swirl of creamy frosting on a wooden cake stand, with mini pumpkins and cinnamon sticks scattered around

Ingredient Overview:

  • Canned Pumpkin – Be sure to use one 15 ounce can of pumpkin – not pumpkin pie filling. There’s tons of real pumpkin flavor in these cupcakes.
  • Vegetable Oil – This keeps the pumpkin cupcakes ultra moist!
  • Cream Cheese – Use full fat block-style cream cheese for best results.
  • Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
  • Maple Syrup – Be sure to use real, pure maple syrup for best results.
  • Eggs – Be sure to buy large eggs for baking, always.

Ingredient Substitutions:

  • Dairy-free – The cupcakes are already dairy-free, but you can make the frosting dairy-free by using your favorite dairy-free cream cheese and butter.
  • Brown Sugar – You can use dark brown sugar if you want a deeper flavor.

How to Make this Pumpkin Cupcake Recipe Step-by-Step:

Step 1: Brown the Butter. Add your butter to a saucepan over medium high heat, and cook for about 5 minutes until it’s a deep golden brown color and has a caramely, nutty aroma. Allow this to chill in the fridge until it’s back to the solid consistency of room temperature butter. Brown Butter adds so much depth of flavor to anything you use it in!

A pan of brown butter.

Step 2: Make the Cupcake Batter. In a large bowl, whisk up your wet ingredients – real pumpkin, vegetable oil, eggs, and brown sugar. Then, add the dry ingredients – flour, baking soda and powder, and cozy fall spices.

A bowl of creamy pumpkin cupcake batter being whisked, on a wooden surface

Step 3: Bake the Cupcakes. Fill your cupcake liners 3/4 of the way full and bake as directed in the recipe card below.

Two images: one of the unbaked and one of the baked cupcakes in the pan.

Step 4: Make the Frosting and Frost the Cupcakes. Cream together your softened brown butter and cream cheese in a large mixing bowl on high speed for 2 minutes, until nice and creamy. Mix in the powdered sugar, vanilla extract, and a pinch of cinnamon and salt. Frost cupcakes with an offset spatula, or use a piping tip.

A close-up on swirls of brown buter frosting.

Now, for the best part – dig in! This is truly the best pumpkin cupcakes recipe – they are bursting with fall flavor, and will fly off the plate anywhere you take them.

Straight-on shot of a few pumpkin cupcakes, with mini pumpkins in the background

Expert Success Tips:

  • Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
  • Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
  • Quickly Cooling the Brown Butter – I pour the brown butter into a container with a lid, and stick it in my ice tray in the freezer to quickly solidify – you can also set it in a bowl of ice in your freezer if your ice maker doesn’t have room.
  • Cool Cupcakes – Always let your cake or cupcakes cool completely before frosting them, or the frosting will melt.

FAQs:

Can I make these cupcakes ahead?

Yes! The cupcakes can be made up to a day ahead, stored in an airtight container at room temperature, and frosted the next day. Frosted cupcakes can be refrigerated in an airtight container for a day before serving. Let sit at room temp for about 30 minutes so the frosting softens back up.

How do I avoid runny cream cheese frosting?

Cream cheese only needs 15 to 30 minutes to come to room temperature because it’s softer than butter. Beat in the cream cheese last – this always helps avoid a runny frosting! If your frosting becomes to soft to work with at any point, pop it in the fridge to firm it up.

Recipe Variations:

  • Regular Cream Cheese Frosting – You can skip browning the butter if you’re super short on time.
  • Cardamom – Don’t love cinnamon? Try a little cardamom instead, but go gradually if you haven’t had it before!
A pumpkin cupcake with a bite taken out, with mini pumpkins and cinnamon sticks in the background

Serving + Storing this Recipe:

Store frosted cupcakes in an airtight container in the fridge for 4-5 days.

Special Tools:

(The links below are affiliate links, which means I earn a small commission if you make a purchase using that link.)

  • Piping Bag – I like to use a reusable piping bag like this one.
  • Piping Tip – I used a Wilton 2A tip, but you can also try an Ateco Open Star #849 piping tip for swirls.
  • Cupcake Pan – You’ll need a standard size cupcake or muffin tin for this recipe.
Frosted pumpkin cupcakes on a rustic wooden cake stand

Just look at those little brown butter swirled hats atop your fluffy pumpkin cupcakes. So festive – and delicious. These Pumpkin Spice Cupcakes are perfect for gifting to neighbors who love all things pumpkin, or for a fun Halloween movie night!

More Pumpkin Recipes to Love:

  • Pumpkin Streusel Muffins with Maple Glaze
  • Pumpkin Snickerdoodles with Rum Caramel
  • Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
  • Pumpkin Swirl Cheesecake
  • Pumpkin Scones with Bourbon Vanilla Glaze
  • Pumpkin Whoopie Pies
  • Mom’s Best Ever Pumpkin Bread
  • Pumpkin Pasties with Maple Glaze

Did you make this recipe? Snap a photo and leave a comment! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!


Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting

These Pumpkin Cupcakes are light, moist, and full of warm spices and fall flavor! Top them with a thick swirl of Brown Butter Cream Cheese Frosting for the most perfect pumpkin dessert. These treats are perfect for fall, Halloween, or even Thanksgiving!
5 from 69 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Easy Dessert Recipes, Easy Halloween Desserts
Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 22 cupcakes
Calories: 403kcal
Author: Stephanie Simmons

Ingredients

For the Cupcakes:

  • 4 large eggs
  • 1 and 1/2 cup brown sugar, packed
  • 1 cup vegetable oil
  • 2 tbsp real maple syrup
  • 1/2 tsp vanilla extract
  • one 15 ounce can of pumpkin NOT pumpkin pie filling
  • 2 cups all-purpose flour, spooned & leveled 260 grams
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 and 3/4 tsp cinnamon
  • 1 and 1/2 tsp nutmeg
  • 1 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp salt

For the Brown Butter Cream Cheese Frosting:

  • 1 cup salted buter, softened at room temperature 226 grams or 16 tbsp
  • 12 ounces cream cheese, softened at room temperature Use the block type, and full fat
  • 5 cups powdered sugar
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon or a pinch more, to taste
  • pinch of salt

Instructions

  • Make the Brown Butter: In a nonstick pan over medium heat, melt the butter. Continue cooking the butter – stirring constantly. The butter will get foamy, then bubbly, then start to turn turn golden brown and develop a nutty/caramely aroma. Once it reaches a deep golden color, remove from the heat and pour into a bowl to chill in the fridge or freezer until it's room temperature. It doesn't have to come back to solid before using. See note below if you do bring it back to a solid/softened state.
  • Prep: Preheat your oven to 350° F. Line a cupcake pan with cupcake liners.
  • Make the Cupcakes: In a large mixing bowl, whisk together the eggs, brown sugar, oil, maple syrup, vanilla, and pumpkin. Add the dry ingredients and whisk together, making sure no dry bits are hiding in the bottom of the bowl.
  • Bake: Spoon the batter into the cupcake liners, filling them pretty close to the tops – about 3/4 full. (see photos above for reference).
    Bake for 18-19 minutes. A toothpick inserted into the center should come out with some moist crumbs on it, but not wet batter. Let the cupcakes cool a few minutes in the cupcake pan, and then move them to a wire rack to cool completely while you make the frosting. Never frost warm cupcakes!
  • Make the Frosting: Cream together your room temperature brown butter and cream cheese in a large mixing bowl. Beat with an electric mixer for 2 full minutes.
    Add half the powdered sugar and mix until just incorporated. Add the remaining powdered sugar, milk, cinnamon, vanilla, and a pinch of salt and mix until creamy.
  • Serve + Store: Pipe frosting onto the top of the cupcakes and enjoy immediately! Store leftovers in an airtight container in the fridge for up to a week.
  • Make Ahead Tips: Cupcakes can be made ahead, cooled, and stored in a container at room temp for one day before frosting.

Notes

Frosting: If you bring the brown butter back to a softened butter state, rather than a liquid, beat the cream cheese into the frosting at the very end. This will help avoid a runny frosting. 

Nutrition

Serving: 1cupcake | Calories: 403kcal | Carbohydrates: 54g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 335mg | Potassium: 100mg | Fiber: 1g | Sugar: 43g | Vitamin A: 318IU | Vitamin C: 0.03mg | Calcium: 104mg | Iron: 1mg
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Comments

  1. Victoria says

    September 28, 2023 at 10:33 am

    5 stars
    10/10
    This is the perfect fall cupcake recipe. The cupcake itself is not too sweet so it balances perfectly with the frosting but also could be a delicious pumpkin muffin if you leave the frosting off.

    Reply
    • Stephanie Simmons says

      September 28, 2023 at 3:02 pm

      Thanks so much, Victoria!

      Reply
  2. Brynn says

    September 18, 2023 at 6:57 pm

    5 stars
    Just made these for a fall themed work party. They came out sooo good! The brown butter frosting is amazing ❤️

    Reply
    • Stephanie Simmons says

      September 20, 2023 at 3:39 pm

      Thanks so much for trying my recipe, Brynn! Glad they were a hit 🙂

      Reply
  3. Amanda says

    September 12, 2023 at 9:37 am

    I want to make these cupcakes using a baking pie pumpkin. How much of one pie pumpkin do I need to substitute for the 15oz of canned pumpkin?

    Reply
    • Stephanie Simmons says

      September 12, 2023 at 11:05 am

      Hi Amanda! I’m assuming you mean you want to make your own pumpkin puree by roasting a pie pumpkin? You’d need 15 ounces of the homemade pumpkin puree, just the same as if you used canned. 🙂 I hope you love these cupcakes! Please be sure to let me know how you like them. Happy baking!

      Reply
  4. Julia says

    September 05, 2023 at 5:07 am

    5 stars
    SO good!!! Cupcakes were fluffy, not too sweet, and perfectly balanced by the slightly salty brown butter frosting. YUM.

    Reply
    • Stephanie Simmons says

      September 06, 2023 at 12:12 pm

      Thanks so much, Julia! Happy fall. 🙂

      Reply
  5. Christina Lafferry says

    March 18, 2023 at 5:14 am

    5 stars
    Made these for a Halloween party for kids and for thanksgiving for adults and loved by all

    Reply
    • Stephanie Simmons says

      March 19, 2023 at 12:09 pm

      So glad to hear that, Christina! 🙂

      Reply
  6. Avery says

    November 23, 2022 at 6:18 pm

    5 stars
    This recipe is AMAZING!! A crowd pleaser for the holidays!

    Reply
    • Stephanie Simmons says

      November 23, 2022 at 10:22 pm

      Thanks so much, Avery! Happy thanksgiving!

      Reply
  7. Magda says

    November 22, 2022 at 6:21 pm

    This recipe is delicious! I’ve made it about 3-4 times now in the last 3 months and it never disappoints. I will say though, I’ve noticed I don’t need as much frosting as the recipe says, so from now on I might halve the ingredients.

    Reply
    • Stephanie Simmons says

      November 23, 2022 at 12:11 am

      Thanks so much, Magda! I will add a note to the recipe about cutting the frosting batch in half if you don’t want quite as much on top, as in the photos.

      Reply
      • Isabella C says

        March 23, 2023 at 5:15 am

        5 stars
        I love these cupcakes and I absolutely adore the frosting the cupcakes are delicious I’ve made them several times and I’ve put the frosting on different types of cupcakes I’ve put the frosting on carrot cake cupcakes, apple cupcakes, spice cake cupcakes, and a few others I cant remember and they all went so well with this frosting

        Reply
        • Stephanie Simmons says

          March 23, 2023 at 11:15 am

          Thanks so much for your review, Isabella! 🙂

          Reply
  8. Anna says

    November 16, 2022 at 10:19 am

    5 stars
    These are so amazing, I’ve already made them twice for different get togethers and everyone loved them. Is it possible to make the batter at night, store in fridge and bake the next day? Trying to plan the cooking schedule for thanksgiving lol

    Reply
    • Stephanie Simmons says

      November 16, 2022 at 4:39 pm

      Thanks so much, Anna! In *theory* it sounds like you can based on some quick googling. But I have not tried it myself so I’m on the fence about recommending it. You can bake the cupcakes a day ahead and then frost them day of, or even frost them a day ahead as well & store in the fridge. Hope that helps! Let me know if you do try refrigerating the batter overnight.

      Reply
  9. Sue says

    November 13, 2022 at 2:33 pm

    5 stars
    These are amazing!!! I took them to a school potluck and they were gone first lunch. Planning on making them for thanksgiving!

    Reply
    • Stephanie Simmons says

      November 14, 2022 at 2:14 pm

      Aw, thanks so much, Sue!

      Reply
  10. Julia says

    November 05, 2022 at 6:00 pm

    5 stars
    I made these for my sons first birthday pumpkin themed party. They were a huge hit!! They are amazing and so easy to make! Thank you!!!

    Reply
    • Stephanie Simmons says

      November 06, 2022 at 3:35 pm

      Glad to hear it, Julia! ☺️

      Reply
  11. Mimi says

    November 03, 2022 at 9:32 am

    5 stars
    As soon as I saw this recipe I had to try it. I will confess I used almond flour instead (2 cups of almond flour 1/4 of all-purpose). Absolutely amazing! Brought it to work and everyone raved. I’ll next try to cut some calories!

    Reply
    • Stephanie Simmons says

      November 04, 2022 at 11:02 am

      Glad you liked these Mimi!

      Reply
  12. Jacie says

    November 02, 2022 at 9:59 pm

    5 stars
    This recipe is amazing!!!!! Makes my house smell amazing and feels like the holidays will always be around

    Reply
    • Stephanie Simmons says

      November 03, 2022 at 9:22 am

      Glad you enjoyed these, Jacie! 🙂

      Reply
  13. Donna says

    October 28, 2022 at 1:51 pm

    Perfect pumpkin flavor without overwhelming, and super moist – I might go make another batch of the brown butter frosting because aohhhh myyy it is amazing!

    Reply
    • Stephanie Simmons says

      October 28, 2022 at 4:02 pm

      Glad you enjoyed these, Donna! ☺️

      Reply
  14. Kay says

    October 24, 2022 at 11:48 pm

    5 stars
    To die for!!
    I woke the next morning craving them
    They are delicious and perfect for any occasion in the fall.
    If you do not have maple syrup you can substitute with honey. Any recommendations for a firmer consistency for the frosting? The frosting easily melts

    Reply
    • Stephanie Simmons says

      October 25, 2022 at 5:04 pm

      Thanks, Kay! I find it’s pretty common that people soften their butter too far so that could cause that. Here’s a great article to help with this – https://sallysbakingaddiction.com/room-temperature-butter/. If your frosting is too soft at any point, you can pop it in the fridge for a bit to firm back up.

      Reply
  15. Donyea says

    October 23, 2022 at 10:04 pm

    5 stars
    So easy to make & we’re absolutely delicious!

    Reply
    • Stephanie Simmons says

      October 24, 2022 at 8:35 am

      Thanks, Donyea! Happy fall! ☺️

      Reply
  16. Doreen says

    October 22, 2022 at 12:07 pm

    5 stars
    This recipe is the tastiest I’ve used. My family enjoyed them so much I had to make more the next day!

    Reply
    • Stephanie Simmons says

      October 22, 2022 at 1:15 pm

      Aw, love to hear that Doreen! Happy baking 🙂

      Reply
  17. Alleah says

    October 21, 2022 at 9:38 am

    5 stars
    They were moist and fluffy!(: perfect cupcakes everyone at my work loved them

    Reply
    • Stephanie Simmons says

      October 21, 2022 at 1:05 pm

      Glad to hear that, Alleah! 🙂

      Reply
  18. Kayla says

    October 19, 2022 at 11:18 pm

    5 stars
    perfect perfect perfect! these cupcakes are sooo good. i followed the recipe but i would reduce the amount for the frosting. i had a lot left over even though i filled my cupcakes up with icing. other than that, make these. you won’t regret it

    Reply
    • Stephanie Simmons says

      October 20, 2022 at 11:04 am

      So glad you enjoyed these, Kayla!

      Reply
  19. karla says

    October 19, 2022 at 4:26 pm

    5 stars
    hi i was wondering where i could find the measurements on the ingredients??

    Reply
    • Stephanie Simmons says

      October 20, 2022 at 11:06 am

      Hi Karla – scroll to the bottom of the blog post to find the recipe card, or use the “jump to recipe” button at the top. 🙂

      Reply
  20. Erika says

    October 18, 2022 at 11:55 am

    5 stars
    These pumpkin cupcakes are amazing!! They were super easy to make and my whole family ate them within a few days! Definitely making again!

    Reply
    • Stephanie Simmons says

      October 18, 2022 at 1:54 pm

      Thanks so much, Erika! These are one of our favorite fall treats 🙂

      Reply
  21. shantel renwick says

    October 12, 2022 at 8:54 am

    Can you bake these in the air fryer? If so, I wonder what temperature.

    Reply
    • Stephanie Simmons says

      October 12, 2022 at 3:20 pm

      Hi Shantel! What type of air fryer do you have? If you have one of the larger countertop oven style ones I’m sure they would work just fine at the same time and temp. I’m not sure about one of the smaller ones that has the little pull out drawer.

      Reply
  22. Abri says

    October 12, 2022 at 6:32 am

    5 stars
    These were so easy and tasted amazing definitely recommend!

    Reply
    • Stephanie Simmons says

      October 12, 2022 at 6:52 am

      Thanks, Abri! ☺️

      Reply
  23. Becca says

    October 09, 2022 at 7:14 pm

    5 stars
    Amazing.

    Reply
    • Stephanie Simmons says

      October 10, 2022 at 1:44 am

      Thanks, Becca!

      Reply
  24. Claire says

    October 07, 2022 at 11:35 am

    5 stars
    literally amazing – my mouth watered from the smell of them in the oven. SO EASY and SOOO GOOD!!! My whole family requests me to make them on thanksgiving 🙂

    Reply
    • Stephanie Simmons says

      October 07, 2022 at 2:40 pm

      So glad to hear that, Claire! ☺️

      Reply
  25. LAUREN says

    October 07, 2022 at 10:11 am

    5 stars
    if i am doubling the recipe, do i double the pumpkin as well to 30oz?

    Reply
    • Stephanie Simmons says

      October 07, 2022 at 2:40 pm

      Yes, double everything including the pumpkin ☺️ let me know how you like these, Lauren!

      Reply
  26. Parker says

    October 06, 2022 at 8:47 pm

    5 stars
    These are absolutely amazing!!! So moist and tasty. I only added 4 cups of powdered sugar and thought the frost was the best I’ve ever made. The 15 year old said they were 10/10!

    Reply
    • Stephanie Simmons says

      October 08, 2022 at 3:27 am

      Thanks so much, Parker! 🙂 Glad you enjoyed these.

      Reply
  27. Nikki says

    October 04, 2022 at 7:40 am

    5 stars
    These were absolutely perfect! I followed everything to the T and the flavors were like an explosion in my mouth. If you’re debating it, don’t. Just make them, eat them, and be happy.

    Reply
    • Stephanie Simmons says

      October 04, 2022 at 10:27 am

      Thanks so much for the rave review, Nikki!

      Reply
  28. Emily Gauld says

    October 03, 2022 at 9:41 am

    These were so good I didn’t even have the chance to make or put the icing on them before my family devoured them!

    Reply
    • Emily Gauld says

      October 03, 2022 at 9:42 am

      5 stars
      I forgot to click the stars! Please delete the above and I will re-review!

      Reply
    • Stephanie Simmons says

      October 04, 2022 at 4:39 pm

      Aw, glad you enjoyed these so much!

      Reply
  29. Robin says

    October 02, 2022 at 3:20 pm

    5 stars
    These are absolutely delicious 😋

    Reply
    • Stephanie Simmons says

      October 02, 2022 at 7:15 pm

      Thanks, Robin!

      Reply
  30. Daniella says

    October 02, 2022 at 12:46 pm

    5 stars
    Loved this recipe!! The cupcakes came out so soft & moist. 10/10
    As someone who does not like pumpkin anything these are SO GOOD & I definitely recommend! <3
    ** I did add a splash of maple syrup to the frosting & it still tasted amazing!!

    Reply
    • Stephanie Simmons says

      October 02, 2022 at 7:15 pm

      So glad to hear that, Daniella! ☺️

      Reply
  31. Katie says

    October 02, 2022 at 8:24 am

    5 stars
    These were fantastic!!! I followed the recipe exactly and they turned out just perfect. These are gonna be a new fall staple at my house.

    Reply
    • Stephanie Simmons says

      October 02, 2022 at 11:43 am

      Thanks so much, Katie! We love making these every fall, too ☺️

      Reply
  32. Cassy says

    September 30, 2022 at 4:38 pm

    5 stars
    Super delicious. I turned mine into a cupcake-cake for my birthday. They are moist and taste like fall and the icing is super smooth and fluffy

    Reply
    • Stephanie Simmons says

      October 02, 2022 at 11:44 am

      Glad you enjoyed these, Cassy! And, happy birthday ☺️

      Reply
  33. Stephanie Louise says

    September 29, 2022 at 6:08 pm

    5 stars
    I saw these on Tiktok and I was so excited to make them but I never thought they would taste THAT amazing! Seriously! They’re so good! I love this recipe! Can’t wait to make some more! Thank you Stephanie for such a good fall treat 🎃🧁🍂

    Reply
    • Stephanie Simmons says

      September 30, 2022 at 10:54 am

      thanks so much for the rave review, Stephanie! 🙂

      Reply
  34. Anna says

    September 29, 2022 at 7:20 am

    Hello, this looks delicious. What do you mean by ” can pumpkin” (i am french) can you use fresh pumkin ? Would you have to cook it and mash it ? And also which type of pumpkin ? The big bright orange one carved for Halloween ? Thanks a lot

    Reply
    • Stephanie Simmons says

      September 30, 2022 at 4:12 pm

      Hi Anna! Canned pumpkin in the states is made from cooked and mashed pumpkin, and it typically comes in a 15 ounce can. I think you’d be better off with a pie pumpkin which are smaller than the variety used for carving, and are meant for cooking & eating. I hope that helps! Let me know if you try this recipe. 🙂

      Reply
  35. Amelia says

    September 28, 2022 at 1:51 am

    5 stars
    So good and so easy! Everything was explained really well and the cupcakes were crazy good.

    Reply
    • Stephanie Simmons says

      September 28, 2022 at 9:39 am

      Thanks so much, Amelia!

      Reply
  36. Ana says

    September 28, 2022 at 12:09 am

    5 stars
    So good!! The cream cheese frosting OMG!!!! I could just eat that as a dessert. I am going to have check out your other recipes. The house as we baked these smelled sooooo good.

    Reply
    • Stephanie Simmons says

      September 28, 2022 at 9:39 am

      Thanks for the rave review, Ana! 🙂

      Reply
  37. bekah says

    September 27, 2022 at 8:32 pm

    5 stars
    oh my goodness, these were the most delicious cupcakes i have ever made, my family loved them! the cupcake itself isn’t so sweet so the frosting really ties it all together. My family loved them! thank you for sharing this amazing recipe

    Reply
    • Stephanie Simmons says

      September 28, 2022 at 9:42 am

      Thanks so much Bekah, glad to hear everyone enjoyed these!

      Reply
  38. Harper says

    September 26, 2022 at 7:55 pm

    Do you know how many calories are in one cupcake? Thanks!

    Reply
    • Stephanie Simmons says

      September 28, 2022 at 11:59 am

      Hi Harper! I don’t, but there are lots of free calculators online that you could plug the ingredients into! Happy baking. 🙂

      Reply
  39. Wilnie says

    September 26, 2022 at 6:11 pm

    5 stars
    I made this recipe last night and these cupcakes are so good!! I’ve never made brown butter, nor have I made brown butter frosting so it was a learning experience that I truly loved. The cake was perfectly spiced and the frosting tasted like butterscotch but not as sweet.

    Reply
    • Stephanie Simmons says

      September 28, 2022 at 11:58 am

      Thanks, Wilnie! Glad you enjoyed this recipe.

      Reply
  40. Mirabelle says

    September 26, 2022 at 9:14 am

    I baked these at midnight last night on a whim after seeing your video and it was so worth it!!!! The brown butter frosting is amazing I never would’ve thought to do that!

    Reply
    • Stephanie Simmons says

      September 26, 2022 at 1:27 pm

      So glad you liked these, Mirabelle! 🙂

      Reply
  41. kennedy says

    September 25, 2022 at 5:54 pm

    5 stars
    These were so fun to make and so delicious!! my whole family loved them!

    Reply
    • Stephanie Simmons says

      September 26, 2022 at 8:04 am

      Glad to hear that, Kennedy! 🙂

      Reply
  42. Kaycee says

    September 24, 2022 at 11:32 pm

    5 stars
    These are easily the best cupcakes I’ve ever made… The brown butter in the frosting is a game changer!!

    Reply
    • Stephanie Simmons says

      September 25, 2022 at 1:38 pm

      Thanks so much, Kaycee! ☺️

      Reply
  43. Paige says

    September 24, 2022 at 6:13 pm

    Can i half this recipe?

    Reply
    • Stephanie Simmons says

      September 25, 2022 at 1:38 pm

      Yes, absolutely! ☺️

      Reply
  44. Ashlyn says

    September 23, 2022 at 9:33 pm

    I loved the cake part of the recipe, but the frosting was just super buttery. More than I expected it too be or maybe it just wasn’t for me. I would definitely make the cupcakes with a different frosting again though.

    Reply
    • Stephanie Simmons says

      September 30, 2022 at 4:13 pm

      Hi Ashlyn! Glad you liked the cake. I’m a bit surprised to hear that about the frosting, because I don’t like super buttery frostings – I’m wondering if you accidentally used 2 cups of butter rather than 2 sticks (1 cup).

      Reply
  45. Une Pluie de Gourmandises says

    September 23, 2022 at 3:23 pm

    5 stars
    Recette testé et approuvé mes 6 enfants ce sont régalés avec ces délicieux cupcakes . Ils sont délicieux !!! Très beau blog , une belle découverte pour moi , merci Stéphanie 😍

    Reply
    • Stephanie Simmons says

      October 04, 2022 at 4:42 pm

      Thanks for the rave review! 🙂

      Reply
  46. Sabine says

    September 23, 2022 at 1:44 pm

    5 stars
    Omg, made them just an hour ago….
    These are sooooo good!!!
    Normally I don’t make recepies with cups (I’m from the netherlands) because then I have to calculate to grams. But I saw these cupcakes and had to try…
    I’m obsessed now😍😍😍
    Thank you so much!!

    Reply
    • Stephanie Simmons says

      September 23, 2022 at 2:21 pm

      So glad you liked these, Sabine! I need to work on adding metric measurements to my recipes, I apologize for that! The u.s. needs to get with the program 😂 I do have a cookbook out with metric measurements! (click the “cookbook” tab at the top of my site if you’d like to check it out.

      Reply
  47. No Mapies says

    September 23, 2022 at 12:31 pm

    Can you leave out the maple syrup? I dont have any at home and i’m too lazy to go to the nearest store lol

    Reply
    • Stephanie Simmons says

      September 23, 2022 at 1:24 pm

      Yes, you can leave it out! 🙂

      Reply
  48. Npfr says

    September 23, 2022 at 9:43 am

    5 stars
    I found this recipe yesterday and baked them last night. This are so DELICIOUS and fluffy, thank you for easy to follow directions!!!

    Reply
    • Stephanie Simmons says

      September 23, 2022 at 11:56 am

      So glad you enjoyed these! 🙂

      Reply
  49. Hannah Price says

    September 22, 2022 at 2:01 am

    5 stars
    The cakes were so moist and had the perfect amount and mixture of spices, and the frosting was absolutely to die for!

    Reply
    • Stephanie Simmons says

      September 22, 2022 at 10:45 am

      Thanks for the rave review, Hannah! 🙂

      Reply
  50. ashley says

    September 01, 2022 at 6:36 pm

    5 stars
    Delicious!!

    Reply
    • Stephanie Simmons says

      September 01, 2022 at 7:17 pm

      Thank you, Ashley!

      Reply
  51. Robin says

    October 04, 2021 at 11:35 pm

    5 stars
    Delicious! I’ve been hunting for the perfect fall recipe with lots of spice and pumpkin flavor and this was exactly what I wanted. I was out of cupcake liners so I made this recipe in a mini-bundt pan, baked about 5 mins longer and they came out great!

    Reply
    • Stephanie Simmons says

      October 05, 2021 at 3:57 pm

      So glad you loved this recipe, Robin! And that’s so funny – I just tried making these as mini-bundts last week too. Great minds! 🙂 Happy baking.

      Reply
  52. Jade says

    November 01, 2020 at 10:53 am

    5 stars
    These are absolutely delicious and the cream cheese frosting might be the best cream cheese frosting I’ve ever had.

    Reply
    • Stephanie Simmons says

      December 15, 2020 at 1:14 pm

      Glad to hear you liked these, Jade! And thanks for that compliment on the frosting! 🙂

      Reply
      • Dj says

        October 11, 2022 at 2:14 pm

        Can you use pumpkin purée?

        Reply
        • Stephanie Simmons says

          October 11, 2022 at 5:07 pm

          Yes, that’s the same thing as canned pumpkin. 🙂 Let me know how you like these!

          Reply

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