Description

Brown Butter Pumpkin Caramel Latte Cupcakes are the quintessential fall dessert, blending rich brown butter and pumpkin flavors into a moist, spiced cake. Topped with creamy caramel frosting, these cupcakes evoke cozy autumn vibes in every bite. Perfect for gatherings or a sweet treat at home, they’ll leave your guests asking for seconds!

Ingredients

Scale

1 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 cup pumpkin puree
3/4 cup brown sugar
1/2 cup unsalted butter (browned)
2 large eggs
1 cup powdered sugar
4 oz cream cheese (softened)
1/4 cup caramel sauce

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Brown the butter in a saucepan over medium heat until golden and nutty.
In a bowl, combine flour, baking soda, cinnamon, and a pinch of salt.
In another bowl, mix browned butter, pumpkin puree, brown sugar, and eggs until smooth.
Gradually add the dry ingredients to the wet mixture until just combined.
Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
Let cool before frosting with cream cheese frosting and drizzling with caramel sauce.

Nutrition

Serving Size: 1 cupcake (75g)
Calories: 290
Sugar: 24g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: For added texture, consider mixing in chocolate chips or chopped nuts. You can also substitute pumpkin puree with mashed bananas for a different flavor profile.