Salted Caramel Pumpkin Cupcakes
These Salted Caramel Pumpkin Cupcakes are filled with your favorite fall spices, topped with a cream cheese frosting, caramel frosting, and an extra drizzle of caramel.
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
Caramel 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
Instructions
- Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
- Using a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and the cloves
- Using another large bowl, beat together the oil, brown sugar, and sugar until combined
- Beat in the eggs and vanilla until
- Gradually beat in the pumpkin puree
- Gradually beat in the dry ingredients until combined
- Scoop batter into the cupcake liners about ¾ way full
- Bake in the oven for 21 minutes or until a toothpick comes out clean
- Allow to cool completely
- Using a standing mixer, beat the cream cheese, butter, 2 tbsp salted caramel, powdered sugar, and heavy whipping cream
- Continue beating until creamy and stiff with peaks
- Scoop frosting into a piping bag
- Frost cooled cupcakes
- Pour the ½ C of caramel sauce into the squeeze bottle Drizzle over the frosting
- Enjoy