Brown Butter Pumpkin Cupcakes

To assemble:

Place the frosting in a piping bag and pipe on top of the cooled cupcakes.

Top with some of the caramel sauce and a halved oreo if desired.

Storage:

Store the cupcakes in the fridge for up to 4 days, let them come to room temperature before consuming.

Notes:

Brown butter for the cupcakes: You can substitute the brown butter in the cupcake for vegetable oil if you don’t wish to use brown butter. However, the amount will change, you will need 1/2 cup of vegetable oil instead of 10 tbsp of the indicated amount of butter, because when you cook the butter, some of it will evaporate. Also, you don’t want to cook the butter too long, just enough to reduce it to about 1/2 cup. If you do reduce the butter to less than 1/2 cup, make sure to add more butter to complement it. You could also add oil if you don’t want to make more brown butter and wait for it to cool down.

Brown butter for the frosting: You can also use all regular butter, instead of brown butter in the frosting. Replace it with the same amount. You will make brown butter for the cupcakes and also for the frosting, so you can go ahead and just make all the brown butter at once if you want to. And remove 1/2 cup to make the cupcakes.