Brown Butter Pumpkin Toffee Cupcakes Recipe

Introduction

These Brown Butter Pumpkin Toffee Cupcakes combine the warm spices of fall with rich brown butter and a luscious cinnamon toffee sauce. Soft pumpkin cupcakes are filled with sticky toffee and topped with creamy brown butter cream cheese frosting for a truly indulgent treat.

Ingredients

• 1¾ cups (210g) all purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 1¼ teaspoons ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger
• ½ cup plus 2 tablespoons (142g) unsalted butter
• ¾ cup (150g) granulated sugar
• ½ cup (100g) packed brown sugar, light or dark
• 2 eggs at room temperature
• ¾ teaspoon vanilla extract (1½ teaspoons if using imitation vanilla)
• 1 cup (227g) pumpkin puree (canned or homemade)
• ¼ cup (60ml) buttermilk, at room temperature
• For the Cinnamon Toffee Sauce:
• ¼ cup (57g) unsalted butter
• ½ cup (100g) packed brown sugar, light or dark
• ¼ cup (60ml) heavy whipping cream
• ⅛ teaspoon salt
• ¼ teaspoon cinnamon
• For the Frosting:
• 1 recipe Brown Butter Cream Cheese Frosting
• Optional Garnish:
• ½ recipe Pumpkin Spice Toffee

Instructions

1. Step 1: Melt the butter in a light-colored skillet over medium-high heat. Swirl or stir constantly until the butter turns dark golden brown with a nutty aroma. Transfer to a small bowl and cool until lukewarm but still liquid.
2. Step 2: Preheat the oven to 350°F (180°C) and line two muffin pans with 14 cupcake liners total. Adjust the oven rack to the middle position.
3. Step 3: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
4. Step 4: In a separate bowl, combine pumpkin puree, buttermilk, and vanilla. Set aside.
5. Step 5: Using a stand mixer with a whisk or a handheld mixer, beat granulated sugar, brown sugar, and eggs on medium speed until light, fluffy, and nearly doubled in volume, about 5 minutes.
6. Step 6: With the mixer running, slowly drizzle in the browned butter. Beat until fully incorporated.
7. Step 7: On low speed, add one-third of the flour mixture, then half the pumpkin mixture, followed by another third of the flour, the remaining pumpkin mixture, and finally the last flour mixture. Mix just until combined, scraping the bowl as needed. Avoid overmixing.
8. Step 8: Divide batter evenly into cupcake liners using an ice cream scoop. Bake for about 17 minutes, or until the centers spring back when touched and a toothpick comes out clean or with a few moist crumbs.
9. Step 9: Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before filling and frosting.
10. Step 10: To make the cinnamon toffee sauce, melt butter, brown sugar, cream, and salt in a saucepan over medium heat, whisking constantly. Bring to a boil, then simmer for 1 minute while stirring.
11. Step 11: Remove sauce from heat and stir in cinnamon. Let cool to room temperature.
12. Step 12: To fill cupcakes, cut a cone shape from each cupcake using a paring knife or apple corer, about ¾ inch from the edge, without piercing the bottom. Remove the cone, then trim off all but the top ¼ inch of it to use as a “plug.” Discard or enjoy the bottom part.
13. Step 13: Fill each cupcake cavity generously with cooled cinnamon toffee sauce using a small spoon, squeeze bottle, or piping bag.
14. Step 14: Place the reserved cake “plug” back on top of each filled cupcake to seal.
15. Step 15: Frost cupcakes with Brown Butter Cream Cheese Frosting using a piping tip or offset spatula. Start piping in the center, circle around, and finish with a swift pull for a nice swirl.
16. Step 16: Optionally drizzle leftover toffee sauce and garnish with pumpkin spice toffee shards.

Tips & Variations

• Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.
• Homemade pumpkin puree works beautifully and can be strained if watery.
• Try substituting butternut or other winter squash for a different but delicious twist.
• Browning the butter for both the cupcakes and frosting at once saves time and deepens flavor.
• Store leftover frosting separately if you don’t want to frost all cupcakes at once to keep it fresh.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Bring refrigerated cupcakes to room temperature before serving for best texture and flavor. Leftover cinnamon toffee sauce can be stored in the fridge and gently warmed before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, just be sure to use 100% pure pumpkin puree, not pumpkin pie filling. The pie filling contains added sugars and spices that will affect the recipe.

How do I make homemade pumpkin puree?

Roast a sugar or pie pumpkin cut in half at 350°F (175°C) until soft, about 45-60 minutes. Scoop out the flesh and puree it in a food processor until smooth. If very watery, strain for a couple of hours before using.

Brown Butter Pumpkin Toffee Cupcakes Recipe

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★★★★★

4.6 from 140 reviews

These Brown Butter Pumpkin Toffee Cupcakes are a decadent autumn treat combining moist pumpkin cupcakes with the rich, nutty flavor of browned butter, topped with a luscious cinnamon toffee sauce and brown butter cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and ginger, these cupcakes offer a delightful balance of warmth and sweetness with optional pumpkin spice toffee shards for garnish. Ideal for fall gatherings or holiday celebrations, these cupcakes promise deep flavors and a moist, tender crumb.

• Author: Ella
• Prep Time: 25 minutes
• Cook Time: 17 minutes
• Total Time: 42 minutes
• Yield: 14 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1¾ cups (210g) all purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 1¼ teaspoons ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger
• ½ cup plus 2 tablespoons (142g) unsalted butter
• ¾ cup (150g) granulated sugar
• ½ cup (100g) packed brown sugar, light or dark
• 2 eggs, at room temperature
• ¾ teaspoon vanilla extract (or 1 ½ teaspoons if using imitation vanilla)
• 1 cup (227g) pumpkin puree (canned or homemade)
• ¼ cup (60ml) buttermilk, at room temperature

For the Cinnamon Toffee Sauce:

• ¼ cup (57g) unsalted butter
• ½ cup (100g) packed brown sugar, light or dark
• ¼ cup (60ml) heavy whipping cream
• ⅛ teaspoon salt
• ¼ teaspoon cinnamon

For the Frosting:

• 1 recipe Brown Butter Cream Cheese Frosting

For Garnish (Optional):

• ½ recipe Pumpkin Spice Toffee

Instructions

1. Brown the Butter: Place the butter in a light-colored skillet or saucepan over medium-high heat. Melt and continue cooking while swirling or stirring constantly until the butter turns dark golden brown and emits a nutty aroma. Transfer to a small bowl and let cool until lukewarm but still liquid.
2. Prepare Oven and Mix Dry Ingredients: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line two muffin pans with 14 cupcake liners. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. Mix Wet Ingredients: In another medium bowl, combine pumpkin puree, buttermilk, and vanilla extract. Set aside.
4. Beat Sugars and Eggs: In the bowl of a stand mixer fitted with a whisk attachment or using a handheld mixer, beat granulated sugar, brown sugar, and eggs on medium speed until light, fluffy, nearly doubled in volume, and cappuccino colored, about 5 minutes.
5. Incorporate Browned Butter: With the mixer running on low, slowly drizzle the lukewarm browned butter down the side of the bowl, mixing until fully incorporated.
6. Combine Batter: On low speed, add one-third of the flour mixture, followed by half the pumpkin mixture, then another third of the flour mixture, the remaining pumpkin mixture, and finally the last flour mixture, scraping down the bowl as needed. Mix just until combined; avoid overmixing.
7. Fill Cupcake Liners and Bake: Using an ice cream scoop, evenly divide batter among the 14 cupcake liners. Bake until the centers spring back when touched lightly and a toothpick inserted comes out clean or with moist crumbs, about 17 minutes.
8. Cool Cupcakes: Let the cupcakes cool in the pans for about 5 minutes, then transfer to wire racks to cool completely before filling and frosting.
9. Prepare Cinnamon Toffee Sauce: In a saucepan, melt butter, brown sugar, heavy cream, and salt over medium heat, whisking constantly. Bring to a boil and simmer for about 1 minute, continuing to stir. Remove from heat and stir in cinnamon. Let cool to room temperature before filling cupcakes.
10. Fill Cupcakes: Cut a cone shape out of the top of each cupcake using a paring knife (or an apple corer), leaving a ¼ inch thick cake disc to use as a plug. Remove and discard or eat the bottom cone portion. Fill the hollowed cupcakes generously with the cooled cinnamon toffee sauce.
11. Plug and Frost: Replace the cake plug on top of each filled cupcake. Using a piping bag fitted with your favorite tip (or an offset spatula), frost the cupcakes with the prepared Brown Butter Cream Cheese Frosting starting from the center and spiraling outward. Optionally drizzle leftover toffee sauce and garnish with pumpkin spice toffee shards.
12. Store Properly: Store cupcakes in an airtight container. Leftovers keep for up to 3 days refrigerated; bring to room temperature before serving.

Notes

• Both canned and homemade pumpkin puree work well; ensure canned puree is pure pumpkin, not pie filling.
• For homemade puree, sugar or pie pumpkins are ideal, but larger pumpkins can be used if strained to remove excess moisture.
• Winter squash such as butternut squash can be substituted for pumpkin.
• Browning butter for frosting can be done immediately after making the cupcake browned butter to save time.
• Using an apple corer to hollow cupcakes creates less filling space but is easier for shaping.

Keywords: pumpkin cupcakes, brown butter, cinnamon toffee sauce, cream cheese frosting, autumn desserts, fall cupcakes, pumpkin spice, homemade cupcakes