Indulge in Brown Butter Pumpkin Caramel Latte Cupcakes Today!
Deliciously moist cupcakes infused with brown butter, pumpkin, and caramel, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 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 ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup caramel sauce
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.
- In a mixing bowl, combine the brown butter, pumpkin puree, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before drizzling with caramel sauce.
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- These cupcakes can be stored in an airtight container for up to 3 days.
- Feel free to top with whipped cream for an extra indulgent treat.