It’s fall, so pumpkin desserts seem only essential. These pumpkin cupcakes were delicious; they had a soft, airy texture and weren’t overly pumpkin flavored. But, let’s be real: the true champion here is the salted caramel buttercream. It was out of this world. I used homemade salted caramel, but you could use store-bought caramel sauce as well.
Pumpkin Cupcakes (from Food and Wine)
- 2 cups flour
- 2 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 3/4 tsp baking soda
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
- 1 1/4 cups light brown sugar
- 4 large eggs
- 3/4 cup vegetable oil
- One 15-ounce can pumpkin puree
- 1/2 cup whole milk
- Grease a muffin pan or line with paper liners.
- In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
- In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, about 3 minutes.
- Beat in the oil, then beat in the pumpkin puree.
- Alternately add the dry ingredients and the milk in 3 batches (starting and ending with dry ingredients), beating well between additions.
- Pipe/Scoop/Spoon batter into cupcake tins and bake at 350 for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
Salted Caramel Buttercream
- 8 oz cream cheese (1 package)
- 1/2 cup butter (1 stick)
- 3/4 cup salted caramel
- 1 tsp vanilla
- 3 1/2 – 4 cups powdered sugar
- Cream the butter and cream cheese until smooth.
- Add vanilla and salted caramel and mix until fully incorporated.
- Add powdered sugar, a little at a time, mixing between additions, until you reach desired consistency.