Mini Pumpkin Bundt Cakes with Salted Caramel & Brown Butter Buttercream

Mini Pumpkin Bundt Cakes with Salted Caramel & Brown Butter Buttercream

Desserts

Soft, warmly spiced pumpkin cakes dipped in homemade salted caramel and filled with rich brown butter buttercream.

Nick Robertson

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35 min cook 4 servings

Ingredients

1×
4 servings
Measurements
  • Bundt Cakes 
  • 1 can (15 oz.) pumpkin
  • 1 cup oil
  • 4 eggs
  • 2 cups sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • Salted Caramel
  • 1 cup sugar
  • 1/4 cup water
  • 1 tbsp corn syrup
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • 3/4 tsp salt
  • Brown Buttercream
  • 1 cup butter
  • 3 to 3 1/2 cups powdered sugar
  • 2 to 4 tbsp heavy cream or milk
  • 1 tsp vanilla
  • 1/4 tsp salt

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Directions

  1. Bundt Cakes 
  2. 1

    Preheat oven to 350°F. Mix the pumpkin, oil, eggs, and sugar until combined.

  3. 2

    In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add to the wet ingredients and mix just until combined.

  4. 3

    Pour into very well-greased mini Bundt pans. Bake for 30–35 minutes, or until the tops spring back when lightly touched. Let cool completely before decorating.

  5. Salted Caramel
  6. 4

    Combine sugar, water, and corn syrup in a saucepan. Cook over medium heat without stirring until deep amber.

  7. 5

    Remove from heat and carefully stir in butter, vanilla, and salt.

  8. 6

    Let cool until slightly warm and thick enough to coat the cakes.

  9. Brown Buttercream
  10. 7

    Brown the butter in a saucepan over medium heat, stirring until golden brown with fragrant brown bits. Pour into a bowl and chill until soft and spreadable, stirring occasionally.

  11. 8

    Beat the cooled brown butter until creamy. Gradually add powdered sugar, then mix in vanilla, salt, and enough cream to reach a fluffy, pipeable consistency.

  12. 9

    Once the cakes are completely cool, dip the tops into the slightly warm salted caramel. If the caramel is too hot, it may soak into the cakes instead of coating the tops. Let the caramel set, then pipe brown butter buttercream into the centers.

More Details

Original Recipe

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Original recipe photo 1 for Mini Pumpkin Bundt Cakes with Salted Caramel & Brown Butter Buttercream

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