Brown Butter Pumpkin Caramel Latte Cupcakes

Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners; set aside.

Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and set aside to cool slightly.

In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

To the bowl with the brown butter, add the brown sugar, maple syrup, eggs, pumpkin puree, espresso, and vanilla. Whisk to combine.

Add the dry ingredients to the wet, and mix until just combined.

Divide the batter evenly among the prepared cupcake cups, filling each one 2/3 full.

Bake at 350F for 15-20 mins, or until a toothpick inserted into the middle comes out clean. Cool for 10 mins in the pan, then transfer to a wire rack to cool completely before filling and topping.

Make the salted caramel. Combine the salted caramel ingredients in a medium bowl. Mix until smooth and set aside.

Make the coffee cream cheese frosting. Beat the cream cheese and butter together in a large bowl. Then, add the powdered sugar, vanilla bean paste, and coffee. Beat to combine, until smooth and fluffy.

Once the cupcakes are cooled, make a hollow hole in the center of each with a piping bag tip or knife.

Fill with the salted caramel. Then, top with the coffee cream cheese frosting. Enjoy!