Pumpkin Cupcakes with Salted Caramel Frosting
Pumpkin Cupcakes Recipe Video
If you’ve been following my show for a while, you probably know I am a sucky cake decorator. BUT THAT WILL NOT STOP ME FROM TRYING! “How cute would it be,” I thought to myself, “if I could make pumpkin cupcakes that actually were decorated to look like pumpkins, too!” So I tried.
But whatever, because, salted caramel frosting, right? Right? And candy corn? Yeah?
If you want to make your own pumpkin puree, here’s how.
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Pumpkin Cupcakes Recipe – Printable!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 12 1x
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 cup soft butter (8 tablespoons)
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup milk
- Set oven to 350 and line 12 muffin/cupcake tins with paper cups or lightly grease.
- Whisk together dry ingredients in a bowl and set aside.
- Cream butter and sugar together on medium speed for about 1 minute.
- Add egg, pumpkin and vanilla and combine well. Scrape down the sides of the bowl to make sure all butter/sugar is combined.
- Add flour and begin mixing on low speed while pouring in the milk.
- Once well mixed, distribute into 12 cupcake tins.
- Bake 20 minutes or until risen and firm to touch.
Salted Caramel Frosting
- Cook Time: 30 mins
- Total Time: 30 minutes
- 8 tablespoons butter, divided
- 1/2 cup packed light or dark brown sugar
- 1 14 ounce can sweetened condensed milk
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- dash cayenne pepper, optional
- 1 cup powdered sugar
- In a medium pot, combine 4 tablespoons butter and brown sugar. Place over medium heat until butter is melted.
- Whisk in sweetened condensed milk and cook over medium heat, stirring constantly, until mixture bubbles. Continue cooking, stirring, for 5 minutes or until thickened and slightly darker.
- Pour hot caramel into a large mixing bowl and add salt, cinnamon and vanilla (and cayenne) and beat on medium speed about 5 minutes until cooled somewhat.
- Beat in one tablespoon of butter until combined, then another.
- Beat another 5 minutes until only slightly warm. Beat in remaining tablespoons of butter.
- Beat 5 minutes more.
- Sift in powdered sugar and beat mixture until cooled.
- Makes about 2 cups