PUMPKIN CUPCAKES WITH SALTED CARAMEL CREAM CHEESE FROSTING

PUMPKIN CUPCAKES WITH SALTED CARAMEL CREAM CHEESE FROSTING

These Pumpkin Cupcakes are made with a moist pumpkin cupcake filled with salted caramel sauce and topped with a delicious Salted Caramel Cream Cheese Frosting. A perfect and fun dessert for the fall season!

PUMPKIN CUPCAKES WITH SALTED CARAMEL CREAM CHEESE FROSTING

yield: 16-18 CUPCAKES 

prep time: 25 MINUTES 

cook time: 18 MINUTES 

total time: 43 MINUTES

INGREDIENTS

• 1 recipe of my Homemade Salted Caramel Sauce

PUMPKIN CUPCAKES:

• 1 and ½ cups All purpose flour
• 1 and 1/2 tsp pumpkin spice
• 1 tsp ground cinnamon
• 1 and ½ teaspoons Baking powder
• ½ teaspoon Baking soda
• ½ teaspoon salt
• 1 cup canned pumpkin purée
• 2 large Eggs, room temperature
• 1 teaspoon Pure Vanilla Extract
• 1/2 cup Vegetable oil
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated Sugar
• 1/3 cup buttermilk, room temperature
• 1 recipe of my Salted Caramel Cream Cheese Frosting

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INSTRUCTIONS

1. Prepare one recipe of my Homemade Salted Caramel Sauce and allow it to cool completely or chill overnight.

FOR THE PUMPKIN CUPCAKES:

1. Preheat the oven to 350°F (177°C), and line a standard cupcake pan with paper liners. Line a second pan with 4-6 liners. This recipe makes about 16-18 cupcakes.
2. In a medium mixing bowl, sift the flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Whisk to combine.
3. In a separate large mixing bowl, add the pumpkin purée, eggs, vanilla, oil, both sugars and buttermilk. Whisk until combined and smooth.
4. Add the flour mixture to the pumpkin mixture and whisk until everything is fully combined and smooth. Fill each liner about 2/3 way full.
5. Bake in preheated oven for 16-18 minutes or until a toothpick inserted into the cupcake comes out with a few moist crumbs. Allow cupcakes to cool in pan for 5 minutes.
6. Remove the cupcakes and transfer to a wire rack to cool completely before decorating. Meanwhile, make one recipe of my Salted Caramel Cream Cheese Frosting.

ASSEMBLY:

1. OPTIONAL: Use the bottom of a piping tip or an apple corer to cut a hole out the top of the cupcakes. Fill with Salted Caramel Sauce.
2. Transfer cream cheese frosting to a piping bag fitted with a large star tip (I used Wilton 1M) and pipe a swirl onto each cupcake. Drizzle with more salted caramel sauce, if desired. Enjoy!

NOTES

Leftover cupcakes can be stored in an airtight container in the refrigerator for 3-4 days. Bring to room temperature before serving. Unfrosted cupcakes can be stored in an airtight container at room temperature for 1-2 days.

Frosting can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for several months. Before using — allow frosting to come to room temperature, then re-whip in a stand mixer until the frosting is smooth and fluffy.

Salted Caramel Sauce can be made a few days ahead of time and stored in an airtight jar in the refrigerator. Re-heat in the microwave for about 25 - 35 seconds before using.

full recipe: https://www.queensleeappetit.com/pumpkin-cupcakes-with-salted-caramel-cream-cheese-frosting

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