Brown Butter Pumpkin Caramel Latte Cupcakes

Directions

1. 1

   Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners; set aside.

2. 2

   Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and set aside to cool slightly.

3. 3

   In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. See aside.

4. 4

   To the bowl with the brown butter, add the brown sugar, maple syrup, eggs, pumpkin puree, espresso, and vanilla. Whisk to combine.

5. 5

   Add the dry ingredients to the wet, and mix until just combined.

6. 6

   Divide the batter evenly among the prepared cupcake cups, filling each one 2/3 full.

7. 7

   Bake at 350F for 15-20 mins, or until a toothpick inserted into the middle comes out clean. Cool the for 10 mins in the pan, then transfer to a wire rack to cool completely before filling and topping.

8. 8

   Make the salted caramel. Combine the salted caramel ingredients in a medium bowl. Mix until smooth and set aside.

9. 9

   Make the coffee cream cheese frosting. Beat the cream cheese and butter together in a large bowl. Then, add the powdered sugar, vanilla bean paste, and coffee. Beat to combine, until smooth and fluffy.

10. 10

    Once the cupcakes are cooled, make a hollow hole in the center of each with a piping bag tip or knife.

11. 11

    Fill with the salted caramel. Then, top with the coffee cream cheese frosting.

12. 12

    Enjoy!