Brown 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
Scale
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
