Brown Butter-Pumpkin Cupcakes With Bourbon Caramel Frosting and Filling Recipe

Ingredients

Bourbon Caramel Sauce

• 1 cup heavy cream
• 1.5 cups white sugar
• 0.5 cup water
• 6 tablespoons butter, diced into small cubes
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract or paste

Brown Butter-Pumpkin Cupcakes

• 0.75 cup butter, cut into pieces
• 1.67 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon ground allspice
• 0.5 teaspoon ground cloves
• 0.5 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg, preferably freshly grated
• 1 cup pumpkin puree
• 1 cup packed dark brown sugar
• 0.5 cup white sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon maple extract

Bourbon Caramel Frosting

• 1 cup butter, softened
• 5 cups powdered sugar
• 0.5 cup bourbon caramel sauce
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

Bourbon Caramel Sauce

1. In a heavy-bottomed saucepan, combine the white sugar and water over medium heat.
2. Stir occasionally until the mixture reaches a medium amber color, about 10-12 minutes.
3. Remove from heat and carefully add the diced butter, stirring until fully melted.
4. Add the heavy cream slowly, stirring constantly as the mixture will bubble up.
5. Remove from heat and let cool for 2 minutes, then stir in the bourbon and vanilla extract.
6. Transfer to a heat-safe container and let cool completely before using.

Brown Butter-Pumpkin Cupcakes

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a small saucepan, melt the 0.75 cup butter over medium heat and continue cooking until it turns golden brown, about 5-7 minutes. Set aside to cool.
3. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, allspice, cloves, ginger, and nutmeg.
4. In a large bowl, combine pumpkin puree, brown sugar, and white sugar. Mix until well combined.
5. Add eggs one at a time, beating well after each addition.
6. Stir in vanilla extract and maple extract.
7. Gently fold the cooled brown butter into the pumpkin mixture.
8. Fold the dry ingredients into the wet ingredients until just combined.
9. Fill each cupcake liner halfway. Add about 1 tablespoon of bourbon caramel sauce to the center of each, then top with remaining batter.
10. Bake for 30-35 minutes, or until a toothpick inserted into the cake portion (not the filling) comes out clean.
11. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Bourbon Caramel Frosting

1. In a large bowl, beat the softened butter until light and fluffy, about 2-3 minutes.
2. Gradually add powdered sugar, beating constantly until fully incorporated.
3. Add bourbon caramel sauce, vanilla extract, and a pinch of salt.
4. Beat until the frosting reaches a spreadable consistency and has light, fluffy peaks.
5. Once the cupcakes are completely cooled, frost generously with bourbon caramel frosting.
6. Serve and enjoy!

Notes

• Make sure all eggs and butter are at room temperature for the best results.
• The bourbon caramel sauce can be made ahead and stored in the refrigerator for up to one week.
• These cupcakes are best enjoyed within 2-3 days of baking.
• For a non-alcoholic version, substitute bourbon with extra vanilla extract or maple extract.