Pumkin Cupcakes with Salted Caramel Cream Cheese Frosting
Ingredients
- 1 1/2 cups flour 190 g
- 1 cup sugar 200 g
- 3 tsp. cinnamon
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. allspice
- 1/2 tsp. clover
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1 can pumpkin puree 425 g
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 cup vegetable oil 120 ml
- 1/3 cup buttermilk 80 ml
- caramel candy
- 1 stick butter 115 g
- 8 oz. cream cheese 225 g
- 5 cups powdered sugar 500 g
- 1 tsp. vanilla extract for the frosting
- 1/3 cup salty caramel sauce 80 ml
Instructions
- Preheat your oven to 350°F (180°C).
- Put all the dry ingredients for the cupcakes, i.e. the flour, sugar, baking powder and spices, into a big bowl and stir.
- Add the eggs, pumpkin puree, oil, buttermilk and vanilla extract. Mix well until you have got a smooth dough. For these two steps, I only used a big wooden spoon (instead of a hand mixer), which worked perfectly.
- Fill about 2/3 of muffin cups with the dough. Stick one caramel candy into the middle of each cup.
- Bake for about 20 minutes.
- Let them cool off.
- For the frosting: In another bowl whisk the butter and the cream cheese for about two minutes until they are well blended.
- Slowly add the powdered sugar while you continue to blend the mixture.
- Blend in the vanilla extract and the salty caramel sauce at the end.
- Spread the frosting on top of the cupcakes.
- If you want to, sprinkle some extra caramel sauce on top.
Notes
As an alternative use half the dough and fill it into a loaf pan. Put it into the oven for about an hour. Spread a thinner layer of the frosting on top of the cake. This version is much easier to transport, and, of course, it tastes just as well as the cupcakes.