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Brown Butter Pumpkin Caramel Latte Cupcakes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 350
Delight in these moist pumpkin cupcakes infused with brown butter and topped with coffee-flavored cream cheese frosting and salted caramel filling.

Ingredients

Baking ingredients

  • 1/2 cup 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
  • 1/3 cup maple syrup
  • 2 eggs room temp eggs
  • 1 cup pumpkin puree
  • 2 tbsp espresso (room temp)
  • 2 tsp vanilla extract
  • 6 tbsp coconut oil (melted)
  • 1/2 cup smooth almond butter
  • 3/4 cup maple syrup
  • 3/4 tsp salt
  • 8 oz cream cheese (softened)
  • 1/4 cup salted butter (softened)
  • 2 cups powdered sugar
  • 1/2 tsp vanilla bean paste or extract
  • 3 tbsp espresso

Instructions 

  • Preheat oven to 350F and line a muffin tin with paper liners.
  • Brown the butter until slightly golden, then cool.
  • Mix dry ingredients; combine wet ingredients with dry, then fill cupcake liners 2/3 full.
  • Bake for 15-20 mins, cool, then core cupcakes and fill with caramel. Top with frosting.
  • Make caramel and frosting; fill cupcakes with caramel, pipe frosting on top, and serve.

Notes

Ensure cupcakes are fully cooled before filling and frosting for best results.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: coffee, cupcakes, Pumpkin