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The Kentucky Gent, a Louisville, Kentucky life and style blogger, shares his recipe for Brown Butter Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting.

Brown Butter Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

  • Author: The Kentucky Gent




  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground gloves
  • 1 cup canned pumpkin puree
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs


  • 1 stick unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 cups confectioners’ sugar, sifted
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract


For Cupcakes

  1. Preheat oven to 325 degrees.
  2. Line muffin tins with paper liners.
  3. Melt butter over medium-low heat and continue to cook, swirling occasionally until butter turns golden brown.
  4. Skim foam from top and remove from heat.
  5. Pour into bowl to stop the cooling.
  6. Whisk together flour, baking power, salt, cinnamon, nutmeg, and cloves.
  7. In another bowl whiskey together the pumpkin puree, both sugars, eggs, and brown-butter mixture.
  8. Add in the flour mixture and whisk until just combined.
  9. Divide batter evenly among lied cups, filling each three-quarters full.
  10. Bake for 10 minutes, rotate tins, then bake for 10 more minutes.
  11. Transfer tins to wire rack to cool completely before removing cupcakes.

For Frosting

  1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes.
  2. Reduce speed to low, then add sugar 1 cup at a time.
  3. Add cinnamon and vanilla and mix until smooth.
  4. Frost cupcakes once they have completely cooled.