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
Get IngredientsPowered by Chicory
INSTRUCTIONS
- Prepare one recipe of my Homemade Salted Caramel Sauce and allow it to cool completely or chill overnight.
FOR THE PUMPKIN CUPCAKES:
- 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.
- In a medium mixing bowl, sift the flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Whisk to combine.
- In a separate large mixing bowl, add the pumpkin purée, eggs, vanilla, oil, both sugars and buttermilk. Whisk until combined and smooth.
- 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.
- 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.
- 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:
- 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.
- 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