Pumpkin Cupcakes with Salted Caramel Buttercream

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
  1. Grease a muffin pan or line with paper liners.
  2. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
  3. In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, about 3 minutes.
  4. Beat in the oil, then beat in the pumpkin puree.
  5. Alternately add the dry ingredients and the milk in 3 batches (starting and ending with dry ingredients), beating well between additions.
  6. 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
  1. Cream the butter and cream cheese until smooth.
  2. Add vanilla and salted caramel and mix until fully incorporated.
  3. Add powdered sugar, a little at a time, mixing between additions, until you reach desired consistency.