There’s something about fall that just hits different, you know? And when my little brother gave these cupcakes a 10 out of 10, I knew I was onto something AMAZING. These Brown Butter Pumpkin Cupcakes with Salted Caramel are soft, moist pumpkin spice cupcakes topped with a nutty brown butter cream cheese frosting and a swirl of salty-sweet caramel.
Brown butter has this rich, nutty quality that takes pumpkin from basic to absolutely next-level, and when you top it with salted caramel? Honestly, it’s game-changing. These aren’t your typical pumpkin spice cupcakes. They’re moist, they’re decadent, and they taste like a bakery made them (even though they’re SO easy).
Whether you’re bringing these to a fall party, a Friendsgiving or Thanksgiving dessert table, or you just want an excuse to fill your kitchen with the most incredible aroma, these brown butter pumpkin cupcakes are calling your name.
P.S. Brown butter is your secret weapon here. Yes, it takes a few extra minutes, but that nutty flavor is absolutely worth it. It elevates everything.
Why You’ll Love These Pumpkin Cupcakes
- Brown butter twice: in the cupcakes AND the frosting, for a nutty, toasty flavor in every bite.
- Super moist: sour cream and pumpkin puree keep them soft and tender for days.
- The showstopper drizzle: salted caramel takes them from great to “save me a dozen.”
- Easy, one-bowl-ish batter: no mixer needed for the cupcakes, just a whisk.
- Perfect for a crowd: the recipe doubles easily for 24 cupcakes.
Ingredients for Brown Butter Pumpkin Cupcakes
Here’s what goes into these cupcakes and why. Find the exact measurements in the printable recipe card below.
For the Brown Butter
- Unsalted butter: you brown a full cup at once to develop that deep, nutty flavor. Half goes into the batter and the rest is reserved for the frosting. This is what separates these from every other pumpkin cupcake.
For the Pumpkin Spice Cupcakes
- Light brown sugar: adds moisture and a subtle molasses flavor that pairs perfectly with pumpkin.
- Eggs: bind the batter and add richness.
- Sour cream: the secret to a tender, fluffy crumb that doesn’t dry out.
- Pumpkin puree: pure pumpkin (not pie filling) for authentic pumpkin flavor and moisture.
- Vanilla extract: enhances all of the warm spices.
- All-purpose flour: gives structure without making them dense. Spoon and level it.
- Baking powder: makes the cupcakes rise beautifully.
- Pumpkin pie spice and cinnamon: the cozy backbone of the fall flavor.
- Salt: balances the sweetness and makes the flavors pop.
For the Brown Butter Cream Cheese Frosting
- Reserved brown butter: brings that same nutty richness to the frosting.
- Cream cheese: room temperature for a frosting that’s tangy, smooth and lump-free.
- Powdered sugar: sweetens and thickens the frosting so it pipes beautifully. Sift it for the smoothest texture.
- Vanilla and salt: yes, there’s salt in the cupcakes AND the frosting. Trust me!
- Salted caramel: about a teaspoon drizzled on each cupcake. Store-bought saves time, but my homemade salted caramel sauce is INCREDIBLE here.
Tips for the Best Pumpkin Cupcakes
- Use a light-colored saucepan to brown the butter. It’s so much easier to see when the milk solids turn golden.
- Cool the brown butter before mixing. Hot butter will cook your eggs, and that’s not the vibe.
- Let the frosting butter firm up. For a thick, pipeable frosting, the reserved brown butter should be soft and spreadable, not liquid. Pop it in the fridge for a few minutes if needed.
- Room temperature cream cheese. Take it out at least 30 minutes ahead, or your frosting will be lumpy and sad.
- Don’t overmix the batter. A few flour streaks are totally fine and keep the cupcakes tender.
- Use a scoop. Filling each liner about two-thirds full gives you even, domed cupcakes.
- Frost completely cooled cupcakes. Warm cupcakes melt the frosting.
- Swirl the caramel. Drizzle, then swirl with a knife so you get the sweet, salty, nutty combo in every bite.
How to Brown Butter
Melt the butter in a light-colored saucepan over medium heat, stirring occasionally. It’ll bubble and foam, and that’s totally normal. Keep stirring until the milk solids on the bottom turn golden brown and it smells toasty and nutty, about 5 to 8 minutes. Pour it into a bowl right away, scraping in all the browned bits.
Brown butter should smell nutty, not burned. The line between perfectly browned and “oops” is quick, so keep your eyes on it! Love the flavor? Try it in my brown butter chocolate chip cookies next.
Make Ahead Tips
These are great for planning ahead. Bake the cupcakes the day before, let them cool completely, and store them unfrosted in an airtight container. Frost and drizzle with caramel the day you serve them for that just-made look and taste. You can also freeze the unfrosted cupcakes for up to 3 months.
Substitutions and Variations
- No sour cream? Use plain Greek yogurt.
- Dairy-free: use coconut cream in place of the sour cream, plus vegan cream cheese and butter. The flavor will be slightly different but still delicious.
- Homemade pumpkin pie spice: mix 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger and ⅛ teaspoon ground cloves.
- Skip the caramel: these are stunning with just the frosting, or dust them with cinnamon sugar.
- Mini cupcakes: bake for 12 to 15 minutes and check with a toothpick.
- Double it: multiply everything by 2 for 24 cupcakes. Bake time stays about the same.
Equipment You’ll Need
- Two mixing bowls
- Electric mixer for the frosting
- Measuring cups and spoons
- Muffin tin
- Cupcake liners
- Cookie scoop for even cupcakes
- Piping bag with a round tip (optional, but recommended for that Instagram-worthy swirl)
Brown Butter Pumpkin Cupcakes with Salted Caramel: Easy Fall Recipe
Ingredients
For the Cupcakes:
- ½ cup unsalted butter
- ¾ cup light brown sugar
- 2 large eggs
- ¼ cup sour cream
- ¾ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 ¼ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
For the Frosting:
- ½ cup unsalted butter
- 8 oz cream cheese room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For Topping:
- ¼ cup salted caramel store-bought or homemade
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- In a small saucepan, melt 1 cup of unsalted butter over medium heat, stirring occasionally. You’ll hear it start to bubble and foam—that’s totally normal. Keep stirring until the milk solids turn golden brown and smell absolutely incredible (about 5-8 minutes). This is your brown butter magic.
- Pour the brown butter into a bowl and let it cool for about 5 minutes. Measure out 1/2 cup of the cooled brown butter and set aside; reserve the remaining brown butter for the frosting.
- In a large mixing bowl, whisk together the 1/2 cup cooled brown butter and light brown sugar until well combined, about 1 minute.
- Add the eggs and vanilla extract, then mix until smooth and pale, about 2 minutes.
- Stir in the sour cream and pumpkin puree until completely combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined—don’t overmix. A few flour streaks are totally fine and will keep your cupcakes tender.
- Using an ice cream scoop or spoon, divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Don’t overbake.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. This is important—frost them while they’re still slightly warm, and they’ll set beautifully.
- In a mixing bowl, beat the reserved brown butter and room-temperature cream cheese together until smooth and fluffy, about 2 minutes.
- Gradually add the powdered sugar, a cup at a time, beating well after each addition to avoid lumps.
- Add the vanilla extract and salt, then beat until light and airy, about 2-3 minutes.
- Once the cupcakes are completely cool, pipe or spread the frosting generously onto each one.
- Drizzle about 1 teaspoon of salted caramel on top of each frosted cupcake, then swirl it gently with a knife or offset spatula for that gorgeous marbled effect.
How to Store Pumpkin Cupcakes
- Counter: store in an airtight container for up to 2 days. They’re best fresh, but the sour cream keeps them moist.
- Fridge: keep in an airtight container for up to 5 days. Let them sit out for 20 minutes before serving to bring out all the flavors.
- Freezer: freeze unfrosted cupcakes for up to 3 months. Thaw completely, then frost and top with caramel right before serving.
Frequently Asked Questions
Can I make these cupcakes the day before?
Absolutely! Bake and cool them completely, then store unfrosted in an airtight container. Frost and add caramel the day of serving.
Can I use canned pumpkin pie filling instead of pure pumpkin?
I wouldn’t. Pie filling already has sugar and spices and will throw off the balance of this recipe.
My brown butter smells burned. Is it ruined?
Brown butter should smell nutty and toasty. If you smell actual burning, start over with a fresh batch.
How do I know my cupcakes are done?
A toothpick should come out clean or with a few moist crumbs, not wet batter. Every oven is different, so start checking at 18 minutes.
Why is my frosting runny?
Usually the brown butter was still warm or the cream cheese was too soft. Chill the frosting for 15 to 20 minutes, then beat it again. You can also add a little more powdered sugar.
What if I don’t want to use salted caramel?
They’re still AMAZING without it. Dust the frosting with cinnamon sugar or keep it simple with just the brown butter frosting.
More Pumpkin Recipes You’ll Love
- Brown Butter Salted Caramel Pumpkin Bundt Cake
- Brown Butter Salted Caramel Pumpkin Crunch Cake
- Gooey Pumpkin Brown Butter Cake
- Brown Butter Pumpkin Cinnamon Roll Cookies
- Brown Butter Pumpkin Crumble Buns
- Pumpkin Cheesecake with Biscoff Crust
- Brown Butter Chocolate Swirl Pumpkin Muffins
Love a good cupcake? Try my salted caramel snickerdoodle cupcakes and brown butter chocolate chip cookie cupcakes.
If you bake a batch, tag me @munchiesbymallory on Instagram and TikTok. I absolutely love seeing your creations! And if you want every recipe ad-free plus my monthly baking guides, join the Baking Club. 🎃
Leave a comment and rating below. It helps other bakers (and me!) more than you know. Happy baking, friends!
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