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Salted Caramel Pumpkin Cupcakes with Maple Buttercream

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Salted Caramel Pumpkin Cupcakes
Camelia

Salted Caramel Pumpkin Cupcakes

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Course: Dessert
IngredientsMethod

Ingredients

  

  • 1 ¼ C flour
  • ¼ C cornstarch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • 1 ½ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • ⅛ tsp ground nutmeg
  • ½ C canola oil
  • ⅔ C light brown sugar packed
  • ⅔ C sugar
  • 2 large eggs
  • 1 ½ tsp pure vanilla extract
  • 1 C pumpkin puree
  • ⅓ C whole milk
  • Cinnamon Cream Cheese Frosting :
  • 1 – 8 oz box cream cheese, softened
  • 1/4 C unsalted sweet cream butter softened
  • 2 C powdered sugar
  • 2 tbsp salted caramel sauce
  • 3-5 TBSP heavy whipping cream
  • ½ C salted caramel sauce
  • 1 squeeze bottle
  • 1 large piping bag with star tip

Method

 

  1. Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
  2. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, kosher salt, ground cinnamon, ground nutmeg and ground cloves until evenly combined.
  3. In a separate large bowl, beat the canola oil with the packed light brown sugar and granulated sugar until smooth.
  4. Add the eggs one at a time and beat in the vanilla extract until combined.
  5. Gradually mix in the pumpkin puree, then the whole milk, until incorporated.
  6. Slowly add the dry ingredients to the wet mixture and beat until just combined. Do not overmix.
  7. Spoon the batter into the cupcake liners, filling each about three-quarters full.
  8. Bake for about 21 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from the oven and allow the cupcakes to cool completely before frosting.
Cinnamon Cream Cheese Frosting :
  1. In a stand mixer, beat the softened cream cheese and softened butter until smooth. Add 2 tablespoons of salted caramel, the powdered sugar and 3 tablespoons of heavy whipping cream.
  2. Continue beating until the frosting is creamy and holds stiff peaks. If needed, add additional heavy cream (up to 5 tablespoons) to reach the desired consistency.
  3. Transfer the frosting to a large piping bag fitted with a star tip.
  4. Pipe the frosting onto the cooled cupcakes in swirls or your preferred design.
  5. Pour ½ cup of salted caramel sauce into a squeeze bottle and drizzle over the frosted cupcakes for a finishing touch.
  6. Enjoy!