Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting
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Two Peas & Their Pod · by Maria Lichty★ 4.8 (5)

Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting

NUTRITION · PER SERVING45M COOK
CAL 31%·PRO 7%
CARBS 83G55% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER73G TOTAL SUGAR
FAT 31G46% OF CAL
18G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft pumpkin cupcakes with brown butter and topped with salted caramel frosting. Sweet, spiced, and indulgent, these are a perfect fall dessert for celebrations or gatherings.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 15
  • 3/4 cup unsalted butter (at room temperature)
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup canned pumpkin puree (not pie filling)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups granulated sugar
  • 12 tablespoons unsalted butter (at room temperature, cut into pieces)
  • 1 cup heavy cream (at room temperature)
  • 1 tablespoon fleur de sel or Maldon sea salt flakes
  • 3/4 cup butter (at room temperature)
  • 2 cups powdered sugar
  • 1/2 cup salted caramel sauce
PREP
20M
SODIUM
230MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.