Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting
- 3/4 cup unsalted butter, at room temperature
- 1 2/3 cups all-purpose Gold Medal flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground gloves
- 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
- 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
- 3/4 cup butter, at room temperature
- 2 cups powdered sugar
- 1/2 cup salted caramel sauce
- Produce
- Pumpkin puree, canned (1 cup)
- Condiments
- Caramel sauce, salted (1/2 cup)
- Cooking & Baking
- All-purpose gold medal flour (1 2/3 cups)
- Baking powder (2 teaspoons)
- Brown sugar, packed light (1 cup)
- Cinnamon, ground (1/2 teaspoon)
- Fleur de sel or maldon sea salt flakes (1 tablespoon)
- Granulated sugar (2 1/2 cup)
- Nutmeg (1/4 teaspoon)
- Powdered sugar (2 cups)
- Salt (1 teaspoon)
- Vanilla extract (1 teaspoon)
- Dairy
- Butter, unsalted (1 1/2 cup)
- Butter (3/4 cup)
- Heavy cream (1 cup)
- Refrigerated
- Eggs, large (2)
- Other
- 1/8 teaspoon ground gloves
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Published September 24, 2012 (5 months ago).
385 people saved this recipe.
