Brown Butter Pumpkin Caramel Latte Cupcakes Recipe
Indulge in the rich flavors of fall with these Brown Butter Pumpkin Caramel Latte Cupcakes. Moist pumpkin cupcakes filled with salted caramel and topped with a decadent coffee cream cheese frosting, these treats are perfect for autumn gatherings.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cupcake Batter:
- 1/2 cup (1 stick) salted butter
- 1 1/2 cups all-purpose flour
- 2 tsp pumpkin pie spice (sub: cinnamon)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brown sugar, light or dark
- 1/3 cup maple syrup
- 2 eggs, at room temperature
- 1 cup pumpkin puree
- 1 shot (3 tbsp) espresso, at room temperature
- 2 tsp vanilla extract
- 6 tbsp coconut oil, melted
Salted Caramel Filling:
- 1/2 cup smooth almond butter
- 3/4 cup maple syrup
- 3/4 tsp salt
Coffee Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup (1/2 stick) salted butter, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla bean paste or extract
- 3 tbsp espresso
Instructions
- Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners; set aside.
- Brown the butter: Melt and slightly brown the butter in a saucepan over medium-high heat while stirring (~5-8 minutes). Remove from heat and let cool.
- Prepare dry ingredients: Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl; set aside.
- Mix wet ingredients: Combine brown butter with brown sugar, maple syrup, eggs, pumpkin puree, espresso, and vanilla. Whisk until smooth.
- Combine wet and dry: Add dry ingredients to wet mixture and mix until just combined.
- Bake: Divide batter into cupcake cups and bake at 350F for 15-20 minutes. Cool before filling and frosting.
- Make salted caramel: Mix almond butter, maple syrup, and salt until smooth.
- Prepare frosting: Beat cream cheese, butter, powdered sugar, vanilla, and coffee until smooth.
- Fill cupcakes: Create holes in cupcakes, fill with caramel, and top with frosting.
- Enjoy!
Notes
- For a stronger coffee flavor, increase the amount of espresso in the frosting.
- Store cupcakes in the refrigerator due to the cream cheese frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 28g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Pumpkin Cupcakes, Salted Caramel, Coffee Cream Cheese Frosting, Fall Baking
