Close

Pumpkin Cupcakes with Salted Caramel Frosting

Print Recipe
Pumpkin Cupcakes with Salted Caramel Frosting
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
12 cupcakes
Ingredients
Cupcake Ingredients
  • 1 1/3 cups loosely packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter melted and cooled
  • 3/4 cup pumpkin puree
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup Milk
Salted Caramel Buttercream Ingredients
  • ¾ cup unsalted butter softened
  • 2 1/2 cups powdered sugar
  • 1/3 cup salted caramel sauce recipe below
  • 1 tablespoon vanilla extract
  • 1 tablespoon Milk if needed
Easy Caramel Sauce Ingredients
  • ½ cup brown sugar
  • ¼ cup heavy cream
  • ¼ cup unsalted butter
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
Servings
12 cupcakes
Ingredients
Cupcake Ingredients
  • 1 1/3 cups loosely packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter melted and cooled
  • 3/4 cup pumpkin puree
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup Milk
Salted Caramel Buttercream Ingredients
  • ¾ cup unsalted butter softened
  • 2 1/2 cups powdered sugar
  • 1/3 cup salted caramel sauce recipe below
  • 1 tablespoon vanilla extract
  • 1 tablespoon Milk if needed
Easy Caramel Sauce Ingredients
  • ½ cup brown sugar
  • ¼ cup heavy cream
  • ¼ cup unsalted butter
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the cupcakes:
  1. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
  2. To make the cupcake batter, whisk the egg and sugar together in a large bowl until combined and no lumps remain. Add in vanilla extract and butter, then whisk in pumpkin puree.
  3. Add in flour, baking soda, powder, salt and pumpkin spice, then add in milk and stir until combined and smooth.
  4. Fill the liners 3/4 of the way full with batter. Bake for 18 to 20 minutes, or until cupcakes are set and spring back at the touch. Let cool completely.
For the salted caramel buttercream
  1. Beat the butter in the bowl of your electric mixer until creamy.
  2. Gradually add in the sugar until it mixes in, then stream in the caramel sauce and vanilla extra.
  3. Beat the icing on medium speed until combined and creamy, scraping down the sides if needed.
  4. Frost the cupcakes once cooled, then drizzle with caramel sauce. Sprinkle with flaked salt.
For the caramel sauce
  1. Combine all ingredients together in a saucepan over medium heat.
  2. Whisk constantly until the mixture thickens, about six to seven minutes.
  3. Let cool for 30 minutes or so before stirring into the buttercream. This recipe is slightly adapted from one of my favorites from The Pioneer Woman!

Leave a Comment

Your email address will not be published. Required fields are marked *

I Made ThisQuestions

Pinterest
Facebook
Google+
Twitter