Pumpkin Spice Cupcakes with Brown Butter Buttercream

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My family loves these cupcakes. I even brought them into work, and the ladies are still raving about them. Instead of doing the brown butter frosting, I made a standard cream cheese frosting. It just seemed more appealing to me. Terrific recipe!

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This is the pumpkin cake I now make every year. It is great as a 3 layer cake with pumpkin frosting. I didnt have much luck with the brown butter frosting, but sure it would be good if made exactly as recipe.

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My children said those look delicious. Everyone at church ate them up. Several church members said that the buttercream icing kept calling their name. A great hit. I do not like pumpkin and I loved these cupcakes as well. I did alter the icing by using one less cup of icing. Awesome recipe!

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What a light and fluffy cake! I only had three eggs left when I made this but it didn't matter! The cake was so light and fluffy and flavorful. The brown butter buttercream is so silky and smooth. I used bourbon instead of vanilla extract and probably used less confectioner's sugar because I go by taste and consistency, only 3 Tbsp of buttermilk. Made these for a football gameday get together. Big hit!!!

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Sooo moist and delicious! Frosting is a little sweet for me but I still love the cupcakes! Can't wait to make them again :D

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BEST. CUPCAKES. EVER.

Could have used more spices in the batter, but still absolutely INCREDIBLE.

The end.

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A family favorite! The browned butter really makes the frosting flavorful and unique.

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These were the BEST cupcakes..Very very moist and the whole family loved them!! Cant wait to make them again :-

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These cupcakes are amazing, super moist n perfectly spiced! Although they taste better without icing to me :

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I doubled the amount of pumpkin because I love the taste :. I added a cinnamon cream cheese filling to the middle as well. These cupcakes came out amazing!!!