As with many cupcakes, the name is long. You just need a long name to describe the wonderfulness of the cupcake. In this case, the title may seem long, but in fact the real title should read something like – brown butter spiced pumpkin cupcakes with a salted caramel cream cheese buttercream. See? Too long.
This is the first in a series of four recipes that show off the things I made for the fall party I hosted a couple of weeks ago. Yes, there was some excellent snackage at this party! Don’t you wish you were my friend and you lived in Brooklyn so you could have came to my party?!?!
Also, it’s Wednesday, and I want to keep my fall tradition of posting of a pumpkin recipe every Wednesday. I don’t know if the 30 of you who read my blog noticed, but every Wednesday, I’ve been posting pumpkin recipes. Look back, you’ll see Pumpkin Scones, Pumpkin Frozen Yogurt, Pumpkintinis, and Pumpkin Muffins. Next week’s pumpkin recipe is going to blow your mind. Literally. Blow. Your. Mind!
Anyway, this is a pretty good cupcake, and by pretty good I obviously mean super delicious! The pumpkin cupcake is moist and tender. The brown butter adds a wonderful aroma and nuttiness. There is delightful spice from all of the cinnamon, nutmeg, cloves, and ginger. Salted caramel sauce is a bit of work, but if you need to make it twice, no worries, sometimes the first batch doesn’t come out.. Don’t get discouraged, the sauce is worth it! So rich and creamy. Adding salted caramel to a cream cheese frosting is much encouraged. Enjoy!
Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
Adapted from Two Peas and Their Pod
Yield – 45 mini cupcakes
Brown Butter Pumpkin Cupcakes
3/4 cup (1 1/2 sticks) unsalted butter
1 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup pumpkin puree
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon vanilla
- Preheat the oven to 325 F.
- Make brown butter by melting the butter in a small pan. Stir and heat until the butter becomes browned and smells nutty. Pour through a fine sieve and place aside to cool.
- In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a small bowl whisk together the pumpkin, brown sugar, sugar, vanilla, eggs, and browned butter.
- Gently stir the wet ingredients into the dry.
- Use a 2-tablespoon mini ice cream scoop to portion the batter into lined mini-cupcake tins.
- Bake for 13-15 minutes or until a toothpick inserted into the cupcakes comes out clean.
- Cool on a wire rack.
Salted Caramel Sauce
2 cups sugar
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup heavy cream, room temperature
1 teaspoon vanilla
1 tablespoon sea salt
- Add the sugar to a dry saucepan. Heat over the stove and watch closely.
- As the sugar melts, it will brown and become lumpy. Whisk to evenly distribute the heat. Continue to heat and whisk until all of the sugar has melted into a smooth brown syrup.
- Add in the butter 1 tablespoon at a time and whisk to fully incorporate the butter into the sugar.
- The mixture will appear greasy, but just keep whisking.
- Turn off the heat and pour in the cream. Let the mix bubble and carefully whisk to incorporate. Whisk in the vanilla and sea salt.
- Pour the caramel sauce into jars to cool.
Salted Caramel Cream Cheese Frosting
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 ounces cream cheese, room temperature
2 cups powdered sugar
1/2 cup salted caramel sauce
- Beat the butter and cream cheese together until light and fluffy
- Add in the powdered sugar 1/2 cup at a time and scrape the bowl as needed.
- Beat in the salted caramel sauce.
- Transfer the frosting to a piping bag with a round tip and pipe a blob on each cupcake.
- Drizzle the cupcakes with extra salted caramel sauce. If you let the caramel sit for too long, reheat to make the drizzling easier.