Brown Butter Pumpkin Caramel Latte Cupcakes
Brown Butter Pumpkin Caramel Latte Cupcakes are a delightful fusion of autumn flavors, perfect for cozy gatherings or a sweet indulgence. Each moist cupcake features rich brown butter, warm pumpkin spice, and a luscious caramel drizzle that will tantalize your taste buds. These treats are not just delicious but also versatile, allowing for easy ingredient swaps to suit your preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup pumpkin puree
- ¾ cup brown sugar
- ½ cup unsalted butter (browned)
- 2 large eggs
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp espresso powder
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a saucepan, brown the unsalted butter over medium heat until golden and nutty. Let it cool slightly.
- Whisk together flour, baking powder, cinnamon, and espresso powder in a bowl.
- In another bowl, mix cooled browned butter, pumpkin puree, brown sugar, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet mixture; stir gently until just combined.
- Spoon batter into liners about two-thirds full; bake for 18-20 minutes or until a toothpick comes out clean. Cool and drizzle with caramel sauce before serving.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg