Brown Butter Pumpkin Caramel Latte Cupcakes Recipe
Introduction
These Brown Butter Pumpkin Caramel Latte Cupcakes combine the rich, nutty flavor of browned butter with the warm spices of pumpkin and a luscious caramel swirl. Perfect for fall gatherings or a cozy treat, they bring the comforting tastes of your favorite latte into a delicious cupcake form.
Ingredients
- 1 cup pumpkin purée
- 1/2 cup brown butter (butter cooked until golden and fragrant)
- Caramel sauce for drizzling
Instructions
- Step 1: Prepare your cupcake batter incorporating the pumpkin purée and brown butter according to your preferred recipe or mix.
- Step 2: Bake the cupcakes in a preheated oven until a toothpick inserted in the center comes out clean. Allow them to cool completely before frosting.
- Step 3: Frost the cooled cupcakes with your favorite frosting, then drizzle caramel sauce over the top for a sweet finish.
Tips & Variations
- Use homemade caramel sauce for the freshest, richest flavor, or substitute with store-bought for convenience.
- Enhance the latte flavor by adding a teaspoon of instant espresso powder to the batter or frosting.
- Swap out traditional frosting with a cream cheese frosting for a tangy contrast.
Storage
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow cupcakes to come to room temperature before serving for best texture. Reheat gently in a microwave for 10-15 seconds if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin purée?
Yes, canned pumpkin purée works perfectly well in this recipe and is the most convenient option.
How do I make brown butter?
To make brown butter, melt unsalted butter over medium heat, stirring frequently until it turns golden brown and releases a nutty aroma. Be careful not to burn it.
PrintBrown Butter Pumpkin Caramel Latte Cupcakes Recipe
Delight in the rich flavors of fall with these Brown Butter Pumpkin Caramel Latte Cupcakes. Moist pumpkin-infused cupcakes are elevated with the nutty depth of brown butter and finished with a luscious caramel frosting for a perfect seasonal treat.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cupcake Ingredients
- 1 cup pumpkin purée
- 1/2 cup unsalted butter (for browning)
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup whole milk
- 1 tsp vanilla extract
Frosting Ingredients
- 1/2 cup unsalted butter (for browning)
- 1 cup caramel sauce
- 2 cups powdered sugar
- 2 tbsp strong brewed espresso or 1 tsp instant coffee granules dissolved in 2 tbsp hot water
- 1/4 tsp salt
Instructions
- Prepare Brown Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and then turns a golden brown with a nutty aroma. Remove from heat and let cool slightly.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin purée, cooled brown butter, sugar, eggs, milk, and vanilla extract. Whisk until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
- Fill Cupcake Liners: Line a cupcake pan with paper liners. Fill each liner about two-thirds full with batter.
- Bake Cupcakes: Bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove and let cool completely before frosting.
- Prepare Frosting: Brown the butter in a saucepan as before, then mix it with caramel sauce, powdered sugar, brewed espresso, and salt. Beat until smooth and spreadable.
- Frost Cupcakes: Once cupcakes are fully cooled, pipe or spread the caramel latte frosting generously over the top.
Notes
- Make sure the brown butter is cooled before mixing to avoid cooking the eggs when combined.
- Use fresh pumpkin purée for best texture and flavor.
- For a stronger coffee flavor, adjust the espresso amount to your taste.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Bring refrigerated cupcakes to room temperature before serving for the best flavor.
Keywords: pumpkin cupcakes, brown butter, caramel latte, fall desserts, coffee cupcakes, seasonal treats
