Description
Brown Butter Pumpkin Caramel Latte Cupcakes are a delightful fall treat that beautifully combines the rich flavors of pumpkin, nutty brown butter, and sweet caramel. These soft, fluffy cupcakes are topped with a luscious frosting, making them perfect for any autumn gathering or cozy night in. Easy to make and visually stunning, these treats will impress your friends and family while embodying the essence of the season.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 3/4 cup packed brown sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup unsalted butter (for browning)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a saucepan, melt butter over medium heat until golden brown; let cool slightly.
- In a bowl, whisk flour, baking powder, and brown sugar together.
- In another bowl, mix pumpkin puree with browned butter, then add egg and vanilla; stir until smooth.
- Combine wet and dry ingredients gently until just mixed.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before frosting with whipped cream mixed with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg