Brown Butter Pear Mascarpone Cupcakes Recipe Easy Fall Treat

Name: Brown Butter Pear Mascarpone Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter; 1 1/2 cups (190g) all-purpose flour (or 1:1 gluten-free blend); 3/4 cup (150g) granulated sugar; 1/4 cup (50g) brown sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 1 teaspoon ground cinnamon; 2 large eggs, room temperature; 1/2 cup (120ml) whole milk (or unsweetened almond milk); 2 teaspoons vanilla extract; 2 medium ripe pears, peeled, cored, diced (about 1 1/2 cups/200g); Zest from 1 lemon (optional); 8 oz (225g) mascarpone cheese, cold; 1 1/4 cups (150g) powdered sugar; 2-3 tablespoons (30-45ml) heavy cream; 1 teaspoon vanilla extract (for frosting); Pinch of salt (for frosting)

Posted on September 27, 2025

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The first time I bit into one of these brown butter pear mascarpone cupcakes, I swear I could practically hear crunchy leaves underfoot and feel that cozy autumn breeze. There’s just something magical about the aroma of browned butter mingling with ripe, juicy pears and the creamy tang of mascarpone. It’s that sort of scent that drifts through your kitchen and has everyone—kids, neighbors, even the cat—wandering in, hoping for a taste.

I came up with this recipe after a trip to the orchard last fall, arms loaded with pears and not a clue what to do with all of them. I’ve always loved the nutty depth that brown butter brings to baked goods, and one rainy Saturday, a few tweaks and several taste tests later, these cupcakes were born. They’re now the unofficial treat of our family’s fall gatherings—my little ones always sneak the first (and sometimes second!) from the cooling rack.

Why do I keep coming back to this recipe? For starters, it’s a gorgeous way to use up pears that are just past their prime—no waste, just pure comfort. The cupcakes are tender and plush, with little pockets of sweet, juicy fruit, and the mascarpone frosting? Silky, rich, and just the right amount of tang to balance all that autumnal sweetness. Honestly, I’d make these even in the middle of summer, but something about brown butter pear mascarpone cupcakes just screams fall to me.

Whether you want to wow guests at a holiday dinner, treat yourself on a chilly weekend, or simply use up your pear haul, this recipe’s got your back. And after baking these at least a dozen times (testing every possible pear and flour combo, you know me), I can say with total confidence: they’re foolproof, crazy delicious, and totally worth the few extra minutes it takes to brown that butter.

Why You’ll Love This Brown Butter Pear Mascarpone Cupcakes Recipe

I’ve baked a LOT of cupcakes over the years, but these brown butter pear mascarpone cupcakes have earned a permanent spot in my fall baking lineup. Here’s why I think you’re going to fall head over heels for them:

Quick & Easy: The batter comes together in under 30 minutes—no stand mixer needed, just a little patience with browning the butter. Perfect for last-minute gatherings or when that “I need cake now” craving hits.
Simple Ingredients: Nothing fancy required! If you bake even once in a blue moon, you probably have everything you need. Pears, flour, butter, sugar, mascarpone… and maybe a little cinnamon for that autumn vibe.
Perfect for Any Occasion: These cupcakes are a showstopper at brunches, cozy family dinners, or even as a sweet surprise in the lunchbox. They’re just as at home on a holiday dessert table as they are on a regular Tuesday night.
Crowd-Pleaser: I’ve never seen a batch last more than a few hours. Kids love the tender, fruity cake; adults can’t get enough of the mascarpone frosting. If you’re looking to impress with minimal stress, you’re in the right place.
Unbelievably Delicious: Something about the nutty brown butter, sweet pears, and creamy mascarpone just hits all the right notes. Every bite is warm, cozy, and a little bit special.

What sets these cupcakes apart? It’s got to be the combination of brown butter—think toasted, almost caramel-like flavors—with the juicy pear chunks that keep every bite moist. Blending mascarpone into the frosting gives it a tangy edge that cuts through the sweetness. It’s not your basic cupcake; it’s a whole autumn experience in a paper liner.

There’s a little magic here, honestly. It’s the kind of recipe that makes you close your eyes and savor, whether you’re eating it at the table or sneaking one in the kitchen. If you’re after a fall treat that’s easy, impressive, and just plain comforting, this is it. I promise your friends will beg for the recipe—and you’ll want to keep it in your own rotation, too.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver big flavor and an incredibly soft texture. Most are pantry staples, but a couple of them (mascarpone, I’m looking at you) add a touch of luxury without any fuss. Here’s what you’ll need for your brown butter pear mascarpone cupcakes:

For the Cupcakes:
- Unsalted butter, 1/2 cup (113g): You’ll brown this—totally worth the extra step for that nutty, deep flavor.
- All-purpose flour, 1 1/2 cups (190g): Regular or a good 1:1 gluten-free blend. King Arthur and Cup4Cup are both solid picks if you’re going gluten-free.
- Granulated sugar, 3/4 cup (150g): For sweetness and structure.
- Brown sugar, 1/4 cup (50g): Adds a little caramel depth.
- Baking powder, 1 1/2 teaspoons: For lift and fluffiness.
- Fine sea salt, 1/2 teaspoon: Balances the sweet flavors.
- Ground cinnamon, 1 teaspoon: Autumn in a jar—don’t skip it!
- Large eggs, 2, room temperature: Helps bind and give structure.
- Whole milk, 1/2 cup (120ml): Or use unsweetened almond milk for a dairy-light version.
- Vanilla extract, 2 teaspoons: I like Nielsen-Massey for its pure, strong flavor.
- Ripe pears, 2 medium, peeled, cored, diced (about 1 1/2 cups/200g): Bartlett or Anjou both work. If your pears are super juicy, pat them dry first.
- Lemon zest, from 1 lemon (optional): Adds brightness and keeps the pears from browning.
For the Mascarpone Frosting:
- Mascarpone cheese, 8 oz (225g), cold: The star of the show—use a good Italian brand if you can.
- Powdered sugar, 1 1/4 cups (150g): For sweetness and smooth texture.
- Heavy cream, 2-3 tablespoons (30-45ml): Helps achieve a spreadable, fluffy consistency.
- Vanilla extract, 1 teaspoon: For flavor.
- Pinch of salt: Just a tiny bit to balance all that creamy sweetness.

Substitutions: No mascarpone? Cream cheese works in a pinch (it’s tangier but still delicious). Swap out pears for apples if you’re in a pinch. For dairy-free, use plant-based butter and a thick coconut yogurt in the frosting (but honestly, mascarpone is worth tracking down!).

Equipment Needed

12-cup muffin tin: Standard size. If you only have a mini muffin tin, reduce baking time by about half—watch them closely.
Paper cupcake liners: Less mess, easy cleanup. I love the festive fall-themed ones for these cupcakes.
Mixing bowls (2-3): One large for the batter, one medium for the dry ingredients, and a small one for frosting.
Whisk and spatula: For mixing and folding in pears gently.
Small saucepan: For browning the butter. If you don’t have one, even a skillet will do in a pinch—just watch for splatters.
Electric hand mixer: Optional but helps make the frosting super fluffy. I’ve made it by hand with a sturdy whisk, but your arm might get a workout!
Microplane or zester: For the lemon zest, if using.
Wire cooling rack: Helps prevent soggy bottoms (nobody wants that with cupcakes).

If you’re on a budget, dollar store whisks and bowls work fine—just avoid plastic bowls for the hot brown butter. I’ve used a silicone spatula for years and it’s never let me down. Just make sure to wipe down your mixer beaters before starting on the frosting, or you’ll get streaks.

Preparation Method for Brown Butter Pear Mascarpone Cupcakes

Preheat and Prep: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Pro tip: Double-line if your pears are extra juicy—nobody likes soggy bottoms.
Brown the Butter: In a small saucepan over medium heat, melt 1/2 cup (113g) unsalted butter. Stir often. After 5–7 minutes, it’ll foam, then turn golden brown with a nutty aroma. Remove from heat and pour into a heatproof bowl to cool.

Watch closely—brown butter can go from perfectly toasty to burnt fast! If you see dark specks and smell toasted nuts, it’s ready.
Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups (190g) flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon.

Sift if your flour is lumpy.
Combine Sugars and Wet Ingredients: In a large bowl, whisk together 3/4 cup (150g) granulated sugar, 1/4 cup (50g) brown sugar, and the cooled brown butter until well combined. Add 2 eggs, one at a time, whisking well after each. Stir in 2 teaspoons vanilla and 1/2 cup (120ml) milk.

If it looks a bit separated, don’t panic—it’ll come together with the flour.
Fold in Dry Ingredients: Gently add the flour mixture to the wet ingredients. Stir until just combined—don’t overmix or your cupcakes might be dense.

The batter will be a bit thick—totally normal.
Add Pears and Lemon Zest: Fold in 1 1/2 cups (200g) diced pears and zest from 1 lemon (if using). Try not to break up the pears too much.

If your pears are very juicy, pat them dry with a paper towel first.
Fill and Bake: Spoon the batter into the lined muffin cups, filling each about 2/3 full. Bake for 18–22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.

Rotate the pan halfway through for even baking.
Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Don’t frost until totally cool, or the mascarpone will melt.
Make the Mascarpone Frosting: In a medium bowl, beat 8 oz (225g) mascarpone, 1 1/4 cups (150g) powdered sugar, 2–3 tablespoons (30–45ml) heavy cream, 1 teaspoon vanilla, and a pinch of salt until smooth and fluffy, about 2–3 minutes. Add more cream if needed for a spreadable consistency.

Taste as you go—add a pinch more salt or a drop of lemon juice if you crave more tang.
Frost and Serve: Pipe or spread the mascarpone frosting onto cooled cupcakes. Garnish with a sprinkle of cinnamon or thin slices of pear if you’re feeling fancy.

Eat right away, or chill for a firmer frosting.

If your cupcakes sink a bit in the middle, it’s usually from overmixing or too much fruit—but honestly, a little dip just means more room for frosting! If your frosting seems too runny, chill it for 10 minutes before piping.

Cooking Tips & Techniques

I’ve had my fair share of cupcake fails (sunken middles, gummy bottoms, frosting sliding off in a melty mess). Here’s what I’ve learned to make these brown butter pear mascarpone cupcakes truly foolproof:

Browning Butter: Keep a close eye on the pan—once the milk solids turn golden and you smell that toasty aroma, pull it off the heat right away. A light swirl of the pan helps keep things even (and prevents burning).
Pear Prep: Use ripe but slightly firm pears. Overripe ones can make the cupcakes too wet and dense. If your pears are very juicy, chop and let them sit on a paper towel for a few minutes before folding in.
Mixing Batter: Overmixing is the enemy of light, fluffy cupcakes. Stir just until the flour streaks disappear. If you see some lumps, don’t stress—they bake out.
Measuring Flour: Spoon and level your flour for accuracy—scooping straight from the bag can pack in too much and make dense cupcakes.
Mascarpone Frosting: Mascarpone can separate if overbeaten or if the cupcakes are still warm. Beat just until fluffy and smooth, and always wait until cupcakes are completely cool to frost.
Baking Evenness: If your oven has hot spots (mine sure does), rotate the pan halfway through. Cupcakes bake more evenly and you’ll avoid burnt edges.

And here’s my “mom hack”: If you’re multitasking with kids (or, let’s be honest, Netflix), set timers for each step—especially browning butter. I’ve learned the hard way how fast it can go from golden to burnt. Oh, and always taste your frosting before piping—you might want to add an extra pinch of salt or a little more vanilla, depending on your mood.

Variations & Adaptations

Brown butter pear mascarpone cupcakes are amazing as-is, but you can totally make them your own. Here are a few ideas I’ve played with (and loved):

Gluten-Free: Use a good 1:1 gluten-free flour blend in place of the all-purpose flour. Cup4Cup and King Arthur both work beautifully—no one will guess the difference.
Dairy-Free: Swap out the butter for vegan butter (like Miyoko’s), use almond milk, and try a thick dairy-free cream cheese for the frosting. It’s a little less rich, but still super tasty.
Apple Twist: Substitute apples for pears, or use a mix of both. Granny Smith apples add a tart bite that’s lovely with the brown butter.
Spiced Up: Add a pinch of ground ginger, nutmeg, or cardamom to the batter for an extra cozy flavor. I once tossed in a splash of bourbon—don’t judge!—and it made the cupcakes extra grown-up.
Mini Cupcakes: Make these in a mini muffin tin—just reduce the baking time to about 10-12 minutes. Perfect for parties or lunchboxes.
Nut Free: Good news—no nuts in the base recipe, but you can top with toasted pecans or walnuts if you like crunch. For allergies, just skip any nutty toppings.

Honestly, my favorite switch-up was using a bit of maple syrup in the frosting for a subtle autumn twist. Don’t be afraid to get creative—these cupcakes are the perfect blank canvas for your favorite flavors.

Serving & Storage Suggestions

These cupcakes are best served slightly chilled—just enough so the mascarpone frosting holds up, but the cake is still tender.

Presentation: Pipe the frosting tall for that bakery-style look, and garnish with a sprinkle of cinnamon, a slice of fresh pear, or even a caramel drizzle if you’re feeling extra fancy.
Pairings: Serve with a spiced chai latte, hot apple cider, or strong black coffee for the ultimate fall treat. They also play nicely with a scoop of vanilla ice cream on the side (trust me on this one).
Storage: Store cupcakes in an airtight container in the fridge for up to 3 days. Let them sit at room temp for 10-15 minutes before eating—makes the cake extra soft.
Freezing: Unfrosted cupcakes freeze well for up to 2 months. Wrap tightly and thaw at room temp, then frost fresh.
Frosting Storage: If you have frosting left over (rare, but it happens), keep it in the fridge for up to 5 days. Give it a quick whip before using again.

The flavors deepen after a day, with the pear and brown butter coming through even more. I sometimes make them a day ahead for parties—the wait is hard, but so worth it!

Nutritional Information & Benefits

Each brown butter pear mascarpone cupcake (with frosting) is approximately 290 calories, with 4g protein, 36g carbs, and 15g fat. Pears bring in fiber and a boost of vitamin C, while mascarpone adds a bit of calcium and satisfying richness. If you’re keeping an eye on sugar or dairy, try the swaps in the variations section.

Allergens to note: these cupcakes contain dairy, eggs, and gluten (unless you use the gluten-free or dairy-free adaptations!). There are no nuts in the base recipe, so it’s friendly for most school events.

I love that these cupcakes offer a little dose of fruit and aren’t overly sweet—they feel indulgent but not heavy, which is my favorite kind of dessert. If you’re after a fall treat that’s just as good for a cozy afternoon as it is for a special celebration, these fit the bill.

Conclusion

These brown butter pear mascarpone cupcakes check every box for a perfect fall dessert: easy, impressive, and bursting with comforting flavors. They bring together the best of autumn—nutty brown butter, juicy pears, and a cloud of creamy mascarpone—into one irresistible treat.

I hope you’ll give this recipe a try and make it your own. Play with spices, swap the fruit, tweak the frosting—whatever makes it feel like “yours.” For me, these cupcakes are a little bit of baking therapy, and I love sharing them with friends and family (even the picky eaters come back for seconds!).

Did you try these cupcakes? Drop a comment below, share your variations, or tag me with your cupcake creations. Nothing makes my day like seeing these beauties on your table. Happy fall baking, friends—may your kitchen smell amazing and your cupcakes disappear quickly!

FAQs About Brown Butter Pear Mascarpone Cupcakes

Can I make these cupcakes ahead of time?

Absolutely! Bake the cupcakes a day in advance, store them unfrosted in an airtight container, and frost just before serving for the freshest taste.

What’s the best type of pear for this recipe?

Bartlett or Anjou pears work best—they’re sweet, juicy, and hold their shape when baked. Just avoid super-soft or overripe pears, which can make the cupcakes mushy.

Can I substitute cream cheese for mascarpone?

Yes, cream cheese is a great substitute if you can’t find mascarpone. The frosting will be a little tangier but still delicious and creamy.

How do I keep the frosting from melting?

Make sure cupcakes are completely cool before frosting. If your kitchen is warm, chill the frosted cupcakes in the fridge for 20 minutes before serving.

Can I freeze these cupcakes?

You bet! Freeze the unfrosted cupcakes tightly wrapped for up to two months. Thaw at room temperature and frost fresh for best texture and flavor.