Pumpkin Cupcakes with Salted Caramel Buttercream
I’m just going to keep it simple here. These were delicious and I can’t recommend them enough. Recipe from Made In Mel’s Kitchen.
Ingredients & Directions:
- 2 C Flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 C packed light-brown sugar
- 1 C granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
Preheat oven to 350 degrees. Line cupcake pans with paper liners and set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Set that aside.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined. Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
(I made 12 regular sized and 12 minicupcakes.)
Salted Caramel Buttercream
- 1/4 C granulated sugar
- 2 T water
- 1/4 C heavy cream
- 1 tsp vanilla extract
- 1 stick salted butter
- 1 stick unsalted butter
- 1/2 tsp sea salt
- 2 C powdered sugar
In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color, about 10 minutes. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. (I set aside a little to drizzle over the cupcakes)
