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Brown Butter Pumpkin Latte Cupcakes: A Fall Delight Awaits!

Brown Butter Pumpkin Latte Cupcakes
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Deliciously moist cupcakes infused with the rich flavors of brown butter, pumpkin, and coffee, perfect for fall.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, browned
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1/4 cup brewed coffee
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat the browned butter, brown sugar, and granulated sugar until creamy.
  4. Add the pumpkin puree, eggs, coffee, and vanilla extract to the butter mixture and mix well.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fill the cupcake liners about 2/3 full with the batter.
  7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  8. Let the cupcakes cool completely before frosting.

Notes

  • For a richer flavor, use freshly brewed espresso instead of regular coffee.
  • These cupcakes can be topped with cream cheese frosting for added sweetness.
  • Store in an airtight container for up to 3 days.

Nutrition

Find it online: https://recipesdays.com/brown-butter-pumpkin-latte-cupcakes-recipe/