Pumpkin Spice Cupcakes with Brown Butter Buttercream

Recipe courtesy Bake You Happy, Cupcake Wars, 2010

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Total Reviews: 18

Showing 11-18 of 18

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  • on October 30, 2011

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    Made this for a bake sale, and it was a hit! The frosting is a bit sweet but goes nicely with the cupcake.

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  • on October 14, 2011

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    I didn't have some of the items so I made some minor substitutions. Didn't have pumpkin pie spice, but I followed the proportions on the can of pumpkin and made my own. I also used salted butter, and I think that added a little boost to the flavor. Thought they were tasty and the frosting was very light and fluffy! Made these twice in a week! =

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  • on October 10, 2011

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    The frosting was yummy but hard to pipe. The cake was not that great.

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  • on October 05, 2011

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    The cake turned out ok, I felt I could have bought a box of pumpkin bread mix and had the same result. Did not like the frosting. The taste of the browned butter overwhelmed the entire cupcake, so make sure you really like that flavor or don't bother.

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  • on September 06, 2011

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    I'm not much for cakes but a friend of mine asked me to make these for her baby shower. They were simply amazing. The cake was moist and fluffy, the texture reminded me of banana bread. The brown butter buttercream frosting was a great addition but personally I liked the cake plain just as much!

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  • on March 28, 2011

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    This recipe is great. It was light and tasted great. The Brown Butter frosting was fabulous. i will definately make this again, the family loved them!

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  • on February 28, 2011

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    So moist and light....loved the recipe! The baking time was exact for me. I even made mini versions and baked it at half the time and it was still moist and perfect. The only thing I changed was rather than doing 2 cups, I used 1 (15oz can which is slightly shy of the 2 cups.

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  • on February 12, 2011

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    This cupcake was amazing! Super moist and it's even perfect enough without the buttercream! Of course the brown butterbuttercream was easy and simple to make and oh so delicious. Baking time may need to be slightly adjusted about 5 to 10 additional minutes depending on your oven but I didn't mind at all. These cupcakes are worth it! My mother even requested them for her upcoming august wedding and she's not too much of a fan of buttercream but she's definitely in love with these ones!

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