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Indulge in Brown Butter Pumpkin Caramel Latte Cupcakes Today!

Indulge in Brown Butter Pumpkin Caramel Latte Cupcakes
Print Recipe

Deliciously moist cupcakes infused with brown butter, pumpkin, and caramel, perfect for fall.

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

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a saucepan, brown the butter over medium heat until it turns golden brown and has a nutty aroma.
  3. In a mixing bowl, combine the brown butter, pumpkin puree, brown sugar, and granulated sugar until smooth.
  4. Add the eggs and vanilla extract, mixing until well combined.
  5. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fill the cupcake liners about 2/3 full with the batter.
  8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. 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.

Nutrition

Find it online: https://howeats.com/indulge-brown-butter-pumpkin-caramel-latte-cupcakes/