Brown Butter Pumpkin Caramel Latte Cupcakes Delight You!
Deliciously moist cupcakes infused with brown butter, pumpkin, and caramel, topped with a creamy latte frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (browned)
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin spice
- 1/4 cup caramel sauce
- 1 cup heavy cream (for frosting)
- 1/4 cup espresso or strong coffee (for frosting)
- 1/2 cup powdered sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a saucepan, brown the butter over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly.
- In a mixing bowl, combine the brown sugar, granulated sugar, and pumpkin puree. Mix well.
- Add the browned butter, eggs, and vanilla extract to the mixture and stir until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the cupcake liners about 2/3 full with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, whip the heavy cream until soft peaks form, then gradually add the espresso and powdered sugar until well combined.
- Frost the cooled cupcakes and drizzle with caramel sauce before serving.
Notes
- For a stronger coffee flavor, increase the amount of espresso in the frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- These cupcakes can be made ahead of time and frozen without frosting.