Description
Brown Butter Pumpkin Caramel Latte Cupcakes are the ultimate autumn indulgence, combining the rich flavors of brown butter, pumpkin, and caramel in a moist cupcake topped with velvety cream cheese frosting. Each bite delivers a delightful experience that captures the essence of fall, making these cupcakes perfect for gatherings or cozy nights at home. Treat yourself and impress your friends and family with this irresistible seasonal dessert.
Ingredients
Scale
- 1 cup unsalted butter (for browning)
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 8 oz cream cheese (for frosting)
- 1/2 cup caramel sauce (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a saucepan, melt the unsalted butter over medium heat until golden brown; let cool slightly.
- In a mixing bowl, whisk together the browned butter, pumpkin puree, brown sugar, granulated sugar, and eggs until smooth.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually mix into the wet ingredients until just combined.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- For frosting: beat cream cheese and caramel sauce together until smooth. Frost cooled cupcakes generously and drizzle with additional caramel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 320
- Sugar: 23g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg