Friday, February 15, 2013

Browned Butter Pumpkin Cupcakes with Salted Caramel Frosting

I don't know what I like better: a browned butter pumpkin cupcake, homemade caramel sauce, salted caramel buttercream or a chocolate dipped caramel.  Combine them all into one delicious dessert and you have cupcake perfection. Seriously ... this is a Cupcake Wars worthy cupcake.  (Why in the world did they cancelled that show?) 

Unfortunately, I got in a hurry when I was making the chocolate dipped caramel decorations and I neglected to temper my chocolate correctly.  That is why the chocolate caramel on top of this cupcake has some discoloration.  (Rookie mistake)

Browned Butter Pumpkin Cupcakes
3/4 cup butter
1 2/3 cup flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon cloves
1 cup canned pumpkin
1 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 eggs

Melt butter in saucepan, swirling occasionally until butter turns golden brown.

Skim foam from top, remove from heat. Pour into a bowl to stop cooking.

Whisk together flour, baking powder, salt, cinnamon, nutmeg and cloves.

In another bowl, whisk together pumpkin, sugars, eggs, vanilla and browned butter.

Add the flour to dry ingredients and whisk until just combined.

Divide batter evenly among lined muffin cups. 

Bake 20 minutes at 325.

You can use a jar of caramel sauce for this recipe but this homemade caramel sauce is waaaaaay better. 

Salted Caramel Sauce
2 cups sugar
12 Tablespoons butter
1 cup heavy cream
1 Tablespoon sea salt flakes


Heat the sugar in a saucepan over medium high heat.

When the sugar starts to melt, start whisking until it melts completely.  

Add a candy thermometer and cook, without stirring until mixture reaches 350.

 Be careful not to turn the heat to high - it will burn!

 Whisk in butter.

Remove from heat, whisk in cream.

 Pour mixture into a mason jar.  Wouldn't this make a great gift?

3/4 cup butter
2 cups powdered sugar
1/2 sup salted caramel sauce

Beat butter in the bowl of a standing mixer with paddle attachment until light and fluffy. (3 minutes) Reduce speed and add powdered sugar. Turn mixer off and fold in caramel sauce.

Frost cooled cupcakes with salted caramel frosting. Garnish with a homemade salted caramel if desired.

If you're a cupcake connoisseur, you need to taste this cupcake.  I think you'll agree that it's truly spectacular. 


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