Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting Recipe


The best pumpkin cupcakes you will ever eat!

yield: 15 CUPCAKES

INGREDIENTS:

FOR THE BROWN BUTTER PUMPKIN CUPCAKES:

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

FOR THE SALTED CARAMEL FROSTING:

Salted Caramel Sauce:
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

Frosting:
3/4 cup butter, at room temperature
2 cups powdered sugar
1/2 cup salted caramel sauce

DIRECTIONS:

  1. To make the brown butter pumpkin cupcakes: preheat oven to 325 degrees F. Line muffin cups with paper liners and set aside.
  2. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.
  3. Visit Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting @ twopeasandtheirpod.com for full directions.

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