Name: Brown Butter Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 19 min
Total time: 39 min
Cuisine: American
Ingredients: 4 large eggs (at room temperature); 1 ½ cup dark brown sugar (packed); 1 cup vegetable oil; 2 tbsp real maple syrup; ½ tsp vanilla extract; 1 (15 ounce) can of pumpkin; 2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 2 ¾ tsp cinnamon; 1 ½ tsp nutmeg; 1 tsp ground cloves; ¼ tsp ground ginger; ½ tsp allspice; ½ tsp salt; 1 cup salted butter (cubed); 12 ounces cream cheese (softened at room temperature); 5 cups powdered sugar; 1 tbsp milk; 1 tsp vanilla extract; ¼ tsp cinnamon; A pinch of salt

Ingredients

4 large eggs (at room temperature)

1 ½ cup dark brown sugar (packed)

1 cup vegetable oil

2 tbsp real maple syrup

½ tsp vanilla extract

One 15 ounce can of pumpkin

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

2 ¾ tsp cinnamon

1 ½ tsp nutmeg

1 tsp ground cloves

¼ tsp ground ginger

½ tsp allspice

½ tsp salt

1 cup salted butter (cubed)

12 ounces cream cheese (softened at room temperature)

5 cups powdered sugar

1 tbsp milk

1 tsp vanilla extract

¼ tsp cinnamon

A pinch of salt

Instructions

Step 1: Make the Brown Butter: Melt the cubed salted butter in a pan over medium heat. Cook, swirling the pan occasionally, until the butter is foamy, then bubbly and golden brown with a nutty aroma. Pour the brown butter into a bowl and let it chill until it reaches room temperature.

Step 2: Make the Cupcakes: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the eggs, dark brown sugar, vegetable oil, maple syrup, vanilla extract, and pumpkin until smooth. In a separate bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, allspice, and salt. Gradually add the dry ingredients to the wet ingredients, whisking gently until no dry streaks remain.

Step 3: Bake: Line a muffin tin with cupcake liners and fill each about three-quarters full with the batter. Bake for 18 to 19 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack before frosting.

Step 4: Make the Frosting: In a mixing bowl, beat the room temperature brown butter and softened cream cheese together for about 2 minutes until smooth and creamy. Add the powdered sugar, milk, cinnamon, vanilla extract, and a pinch of salt. Mix until the frosting has a smooth, spreadable consistency.

Step 5: Serve & Store: Use a piping bag or a knife to spread the frosting onto the cooled cupcakes. Serve immediately or refrigerate any leftovers in an airtight container for up to one week.

Tips & Variations

For extra flavor, toast the spices lightly before mixing with the dry ingredients to deepen their aroma.

If you prefer a less sweet frosting, reduce the powdered sugar by half a cup and adjust to taste.

Use full-fat cream cheese for the best texture and flavor in the frosting.

Make sure all your ingredients, especially eggs and cream cheese, are at room temperature to ensure a smooth batter and frosting.

FAQs

Can I make the frosting ahead of time?

Yes, you can make the brown butter cream cheese frosting a day in advance. Keep it covered in the refrigerator and bring it to room temperature before using. Give it a quick stir to restore its creamy texture.

Can I substitute pumpkin with something else?

Yes, you can use canned sweet potato puree or butternut squash puree as a substitute for pumpkin. They provide a similar texture and flavor, making a delicious alternative in this recipe.