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Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting


Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting Recipe

Ingredients:
  • For the Brown Butter Pumpkin Cupcakes:
  • 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 cloves
  • 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
  • For the Salted Caramel Frosting:
  • Salted Caramel Sauce:
  • 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
  • Frosting:
  • 3/4 cup butter, at room temperature
  • 2 cups powdered sugar
  • 1/2 cup salted caramel sauce
Directions:
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