Recipe courtesy of Bake You Happy

Pumpkin Spice Cupcakes with Brown Butter Buttercream

Save Recipe
  • Level: Easy
  • Total: 43 min
  • Prep: 15 min
  • Cook: 28 min
  • Yield: 24 cupcakes
Share This Recipe


2 cups all-purpose flour

4 teaspoons pumpkin pie spice

3 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

2 cups granulated sugar

3/4 cup canola oil

1/2 cup unsweetened applesauce

1 tablespoon pure vanilla extract

2 cups canned pumpkin

4 large eggs

Brown Butter Buttercream, recipe follows

Brown Butter Buttercream:

1 cup unsalted butter, room temperature, divided

4 cups powdered sugar (about 2 pounds)

2 teaspoons pure vanilla extract

3 to 6 tablespoons buttermilk


  1. Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
  2. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves, and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extract, and pumpkin. Add the eggs 1 at a time. Mix on low until combined. Gradually add the flour mixture until just combined.
  3. Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, about 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.

Brown Butter Buttercream:

  1. In a saucepan, heat 1/2 cup butter over medium-low heat until lightly browned, about 8 minutes. Cool. In a large bowl using an electric mixer on medium speed, beat the remaining 1/2 cup butter for 30 seconds. Add the cooled brown butter and beat until combined. Add the powdered sugar and vanilla. Beat in the buttermilk, 1 tablespoon at a time, until spreadable.