One Bowl Pumpkin Cupcakes with Brown Butter Frosting Recipe + A KitchenAid Giveaway!
Happy October! September flew by in a flash, but I don’t care because I am ready for everything autumn and ALL the pumpkin and pumpkin spice things. Pumpkin spice is life and the spice must flow (heehee geeky Dune reference). There’s pumpkin and pumpkin spice in these cupcakes so they’re perfect for saying hello to October.
Technically it’s only the second day of October, but already I feel like it’s going to be a good one. The weather has been cooperating with sunshine and fluffy clouds, and Mike and I spent most of our weekend baking, cooking, eating, and wandering around looking at fall leaves.
It’s the little things that bring me the most joy, things like these cupcakes! They’re moist, pumpkin-y and topped with the most amazing brown butter frosting. The combination of pumpkin cake and brown butter frosting is seriously so good: just the right amount of pumpkin and not-too sweet cloud-like plush buttercream.
How’s your October so far? Hopefully it’s going well!
One last thing! I’m giving away a KitchenAid Artisan 5 Quart!! The giveaway is happening on Instagram, so please hop on over to read the rules and enter! For a bonus entry (you main entry needs to be on Instagram), please comment below with your Instagram handle and what your favorite cupcake is!
One Bowl Pumpkin Cupcakes with Brown Butter Frosting Recipe
makes 12 cupcakes
- 1 cup flour
- 3/4 cup plus 2 tablespoons sugar
- 1 1/4 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1.5 eggs
- 6 tablespoons vegetable oil
- scant 1 cup pure pumpkin puree (7.5 ounces)
- 1/2 teaspoon vanilla
Brown Butter Frosting:
- 1/4 cup butter, to brown
- 1/2 cup room temperature butter
- 2 cups powdered sugar
- 1/4 teaspoon vanilla
- pinch of salt
- 1 tablespoon milk
very slightly adapted from A Cozy Kitchen
Notes: You can make your own pumpkin pie spice by using 3/4 teaspoons cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon ginger, and a dash of cloves!
For the 1/2 an egg, whisk a whole egg in a small bowl, then measure out 1.5 tablespoons (if you don’t have a 1.5 tablespoon measure, it’s 1 tablespoon plus 1.5 teaspoons).
Preheat the oven to 350°F. Line your baking cups with liners.
Whisk together the flour, sugar, baking power, pumpkin pie spice, baking soda, and salt. Set aside.
In the bowl of a stand mixer, whisk together the eggs, oil, and pumpkin until smooth.
Add the dry ingredients and mix until just combined. Pour into the prepared tins, about 3/4 full. Bake for 20-25 minutes or until a skewer in the middle comes out clean. Cool in the tins for 10 minutes, then remove and cool completely.
Make the frosting: Start off by browning 1/4 cup of butter. Cube the butter and add to a small saucepan. Melt over medium heat. After it’s completely melted, the butter will start to foam and bubble. Cook, swirling, until light brown specks start to form. Stir and cook until it starts to smell nutty and turns brown. Remove from the pan and stir to cool. Transfer to a small bowl and place in the freezer for 5 minutes – we’re aiming for the texture of room temperature butter. When it firms up, add to the bowl of a stand mixer, along with the 1/2 cup of room temperature butter.
Whip the butter for a minute, then sift in the powdered sugar, vanilla, salt, and milk. Beat for 3 minutes.
Frost the cupcakes and top with toppings of choice!