Description

Moist, deeply spiced pumpkin cupcakes featuring a homemade salted caramel swirl baked inside and topped with rich brown butter frosting. An impressive yet easy-to-make autumn dessert.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 cup (240g) 100% pure pumpkin puree
1/2 cup (115g) unsalted butter (for browning)
1 cup (200g) granulated sugar
1/2 cup (100g) light brown sugar
1/4 cup (60ml) vegetable oil
2 large eggs, room temperature
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup (100g) granulated sugar (for caramel)
1/4 cup (60ml) heavy cream, warmed
2 tbsp (30g) butter (for caramel)
1/2 tsp flaky sea salt (for caramel)
1 cup (225g) unsalted butter (for frosting)
3–4 cups (360-480g) confectioners’ sugar, sifted
2 tsp vanilla extract
1/2 tsp salt (for frosting)

Instructions

Brown 1/2 cup butter in a medium saucepan over medium heat, stirring constantly until it smells like toasted nuts and milk solids turn brown. Pour into a heatproof bowl and cool until just warm.
Make the salted caramel swirl: Melt 1/2 cup sugar in a small saucepan over medium heat without stirring until amber-colored. Carefully pour in warm heavy cream (it will bubble), then stir in 2 tbsp butter and 1/2 tsp salt. Cool completely.
Whisk together flour, baking powder, baking soda, pumpkin pie spice, and 1/2 tsp salt in a large bowl.
In another bowl, whisk cooled brown butter, granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, then stir in pumpkin puree.
Gently fold wet ingredients into dry ingredients until just combined. Do not overmix.
Line a 12-cup muffin tin with liners. Divide batter evenly (about 2/3 full). Drop a teaspoon of salted caramel into the center of each cupcake.
Bake at 350°F (175°C) for 20-22 minutes until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Brown the remaining 1 cup of butter for the frosting. Let cool to room temperature.
Beat browned butter in a stand mixer until light and fluffy. Gradually add confectioners’ sugar, vanilla, and 1/2 tsp salt. Beat until fluffy.
Frost cooled cupcakes and drizzle with remaining salted caramel if desired.

Notes

Ensure eggs and butter are at room temperature to prevent curdling. Do not skip the cooling step before frosting, or the frosting will melt. Brown butter is done when it smells like toasted nuts; if it smells burnt, start over. Cupcakes can be stored in an airtight container at room temperature for up to 3 days.

Prep Time: 45 minutes
Cook Time: 22 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 380
Sugar: 38
Sodium: 180
Fat: 18
Saturated Fat: 11
Carbohydrates: 52
Fiber: 1
Protein: 4

Keywords: pumpkin cupcakes, salted caramel, brown butter, fall baking, autumn dessert, pumpkin spice, homemade frosting