Pumpkin Cupcakes with Salted Caramel Butter Cream Frosting

I love love love fall and anything having to do with turning leaves, sweaters, hot cocoa, football, crisp mornings, and of course PUMPKIN!!!!! 

I decided to try a pumpkin cupcake with a Salted Caramel Butter Cream Frosting. It's not my normal type of frosting, but it was quite amazing. 

FYI, I made a quarter-sized batch so that I could make 6 cupcakes and try the recipe without wasting ingredients if I didn't like it. But I loved it, so I'll definitely make it again.

This photo shows the ingredients for the cupcake batter.

~ Ingredients ~

Makes approx. 18 cupcakes

• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp coarse salt
• 2 1.2 tsp pumpkin pie spice
• 1 cup packed brown sugar
• 1 cup sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15) pumpkin puree...not the pumpkin pie mix

This photo shows the ingredients for the butter cream frosting

~ Ingredients ~

• 1/4 cup sugar*
• 2 tbsp water*
• 1/4 cup heavy cream*
• 1 tsp vanilla extract*
• 1 stick salted butter
• 1 stick unsalted butter
• 1/2 tsp sea salt
• 2 cups powdered sugar

*If you do not want to make your own caramel sauce, omit these items and use 1/2 cup of your favorite caramel sauce.

~ Directions ~ 

Preheat your oven to 350 degrees (175 C). Line your cupcake pans with liners and set aside. 

In a medium-sized bowl, mix together the flour, baking soda, baking powder, salt, and pie spice. Set aside.

In another bowl, mix together the brown sugar, sugar, butter and eggs. Mix until well combined. 

Add the dry ingredients and mix until the batter is smooth.

Fold in the pumpkin puree. Fill cupcake liners about 1/2 to 3/4 full. Bake for 20-25 minutes until the tops are brown and a bit "crispy" feeling. If you are unsure, insert a toothpick to see if it comes out clean. Transfer to a wire rack and let cool completely.

For the Frosting: 

(If making your own caramel sauce)

In a medium saucepan on medium-high heat, stir together the sugar and water. Continue cooking without stirring until the mixture turns a caramel color (or about 10 minutes). Remove from heat and slowly add the cream and vanilla. Stir until smooth. 

Let it cool for about 20-25 minutes or until it is luke warm.

**Remember! If you do not want to make caramel sauce, use about 1/2 cup of your favorite caramel sauce.

Beat butters and salt together until light and fluffy. Reduce the speed to low and add powdered sugar. Mix until combined.

Scrape down the bowl and add the caramel. If you made your own, make sure it's not hot. It will melt the butter. 

Beat on med-high speed until light and fluffy.

Use immediately or put in fridge until you are ready. The frosting will stiffen if refrigerated so you will need to let it soften before use. 

Ta-Da!!!!! Now, they don't look that pretty, but that's because it wasn't enough frosting for me to bother with a bag and piping tip. I did drizzle a little sauce on the top. They tasted really really good though! Not too sweet either. Yum Yum, I will be making these again (but I will make them prettier!)

Enjoy!

"Baking for two" Recipe Breakdown:

Half Batch:

~ Cupcake ~

• 1 cup flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 1/4 pumpkin pie spice
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 stick butter, melted and cooled
• 2 eggs, lightly beaten
• 1/2 (7 ounces) pumpkin puree

~ Frosting ~

• 1/8  cup sugar*
• 1 tbsp water*
• 1/8 cup heavy cream*
• 1/2 tsp vanilla*
• OR 1/4 cup caramel sauce
• 1/2 stick salted butter
• 1/2 stick unsalted butter
• 1/4 tsp sea salt
• 1 cup powdered sugar

Quarter Batch:

~ Cupcake ~

• 1/2 cup flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 3/4 tsp pumpkin pie spice
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1/2 stick butter, melted and cooled
• 1 egg, lightly beaten
• 1/4 can (4 ounces) pumpkin puree

~ Frosting ~

• 1 tbsp sugar*
• 1/2 tbsp water*
• 1 tbsp heavy cream*
• 1/4 tsp vanilla*
• OR 1/8 cup caramel sauce
• 1/4 stick salted butter
• 1/4 stick unsalted butter
• 1/8 tsp sea salt
• 1/2 cup powdered sugar