Pumpkin Cupcakes with Brown Butter Cheesecake Frosting—A Fall Dessert Dream Come True

Pumpkin Cupcakes with Brown Butter Cheesecake Frosting are the dessert that defines fall: tender pumpkin spice cakes topped with a creamy frosting that blends the nutty depth of browned butter with the tang of cream cheese. Each bite is cozy, rich, and unbelievably good. The cupcakes themselves are soft and moist with just the right balance of cinnamon, nutmeg, and pumpkin, while the frosting brings a smooth, caramelized finish that levels up the entire dessert. These cupcakes are ideal for Thanksgiving, fall birthdays, autumn bake sales, or just because you want to indulge in a bakery-style treat at home. If you love all things pumpkin and can’t resist brown butter, this recipe is about to be your seasonal go-to.

Why You’ll Crave These Cupcakes

They’re not too sweet, perfectly spiced, and have a bakery-soft crumb that melts in your mouth. The brown butter frosting adds a toasty, slightly caramel flavor that pairs beautifully with the tang of cream cheese. It’s rich without being heavy, and when swirled high on a warm cupcake, it’s total fall comfort in a bite. You can dress them up with chopped pecans, cinnamon sugar, or keep them simple—the flavor speaks for itself.

Ingredients

For the Pumpkin Cupcakes

• 1⅓ cups all-purpose flour
• ¾ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• 1 cup pumpkin purée
• ½ cup brown sugar
• ½ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

For the Brown Butter Cheesecake Frosting

• ½ cup (1 stick) unsalted butter
• 8 oz cream cheese, softened
• 2½ cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate large bowl, whisk together pumpkin purée, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
4. Add dry ingredients to the wet mixture and stir until just combined—do not overmix.
5. Divide the batter evenly among cupcake liners, filling each about ¾ full.
6. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
7. To make the frosting, melt butter in a pan over medium heat, stirring until it turns golden brown and smells nutty. Remove from heat and cool slightly.
8. In a large bowl, beat cream cheese until smooth. Add the browned butter and beat again.
9. Add powdered sugar, vanilla, and salt. Beat until light and fluffy.
10. Pipe or spread frosting onto cooled cupcakes and garnish as desired.

Tips for Bakery-Level Results

Let the brown butter cool before adding it to the cream cheese or your frosting may split. Chill frosting slightly if it’s too soft to pipe. For stronger spice flavor, let the cupcake batter sit for 10 minutes before baking. Use high-quality vanilla extract in the frosting for the best depth.

Optional Add-Ins and Toppings

Sprinkle frosted cupcakes with cinnamon sugar or crushed graham crackers. Top with candied pecans or a drizzle of caramel sauce. Add a pinch of pumpkin spice to the frosting for extra fall flavor. Use mini chocolate chips in the batter for a sweet twist.

Storage

Store frosted cupcakes in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving for the best texture. Unfrosted cupcakes can be frozen for up to 2 months and thawed before decorating.

Final Thoughts

Pumpkin Cupcakes with Brown Butter Cheesecake Frosting are rich, cozy, and full of flavor that screams fall. The soft spiced crumb paired with toasty, tangy frosting creates a dessert that’s impossible to forget.

Stick around—every visit tastes better than the last at The Buttered Bliss.