Pumpkin Cupcakes with Salted Caramel Frosting

Pumpkin Cupcakes with Salted Caramel Frosting

I t’s 84 degrees in Arizona today! Break out the sweaters, FALL is here!You think I am kidding. But sadly, I am not. We get into the 80’s here and we think it’s time to bring out the parkas! We are usually still in flip-flops and v-neck t-shirts this time of year so to feel a little bit of coolness in the air is a welcome reprieve from our summer heat.

This all comes down to one thing….

Bring on the pumpkin! Pumpkin is synonymous with Fall in my books so let the baking begin!

Pumpkin Cupcakes are the epitome of Fall Baking for me but instead of the typical cream cheese frosting, I wanted to add something unique. Let me introduce you to Pumpkin Cupcakes with Salted Caramel Frosting. You heard me right. We are making Salted Caramel Frosting from scratch. It’s so good, people! Pumpkin and Salted Caramel go so well together that you are going to wonder how you have gone so long without these in your life.

If you are looking for some budget-friendly decorating ideas for Fall and Halloween, scroll down past these delicious pumpkin cupcakes!

Ingredients:

It all starts with making a homemade super moist pumpkin spiced cupcake. The cake is studded with real pumpkin and cinnamon to give it some depth.

Pumpkin Cupcakes:

• Oil
• Sugar
• Eggs
• Pure Pumpkin Puree
• All-Purpose or Cake Flour
• Cinnamon
• Baking Powder + Baking Soda
• Salt

Salted Caramel:

I share a homemade recipe for salted caramel but you can also use a store-bought thick caramel.

• Sugar
• Water
• Butter
• Heavy Cream

Salted Caramel Frosting:

• Butter softened
• Powdered Sugar
• Salted Caramel
• Vanilla
• Sea Salt Flakes for sprinkling

This gourmet pumpkin cupcake is absolutely delicious on its own but let’s discuss the star of the show — the handcrafted salted caramel frosting. It’s what puts them over the top!

You start by making your caramel from scratch. It involves some technique and the need to watch it like a hawk which I will explain in detail in the recipe below. It’s a difference maker so worth the extra effort (I say this to myself every time when I want to be lazy and just dump some dulce de leche straight from the can into this frosting).

The salted caramel is made with sugar, water, butter, and heavy cream. That’s it! Then it is cooled and whipped into the butter and powdered sugar frosting mixture to create this heavenly goodness. It just melts in your mouth!

Adding sea salt cuts the sweetness of the caramel and gives a nice balance to this Pumpkin Cupcake with Salted Caramel Frosting.

How to make Pumpkin Cupcakes with Caramel Frosting:

• Preheat oven to 350 degrees. In large mixing bowl, mix oil, sugar, and eggs until light and fluffy. Stir in pumpkin puree and mix unitl combined.
• Stir in flour, cinnamon, baking powder, baking soda, and salt.
• Scoop batter in cupcake liner filled cupcake pans. Fill each on 2/3 full. This recipe will make 20-24 cupcakes, depending on how large you make them. Parchment paper liners can be made by cutting 5 in x 5 in squares of parchment paper and pressing them in cupcake pan. Bake for 15-18 minutes or until center is done. Let cool.

Salted Caramel:

• In a heavy bottomed saucepan, heat sugar and water over medium high heat, whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking. Watch carefully as it transitions from white to light amber color. This is an important step to ensure that it doesn’t burn. Once mixture reaches a medium amber color, add butter and whisk until butter is melted. If you own a candy thermometer, it usually turns the perfect amber color at approximately 250 degrees.
• Once it’s melted, immediately remove pan from heat. Wait 10 seconds and then add heavy cream. Whisk well to combine until glossy and smooth. Allow caramel to cool for several minutes and then place in jar and place in the refrigerator to cool. It must be cooled before making frosting!

Salted Caramel Frosting:

• In large bowl, cream butter for 3 minutes until light and fluffy. Slowly add powdered sugar and mix on low. Add completely cooled salted caramel and vanilla and mix together.
• Frost cupcakes with salted caramel frosting. Drizzle with remaining caramel and sprinkle with sea salt flakes.

I LOVE the look of parchment paper, plus I never have to worry if I run out of cupcake liners. You can make your own at home in no time at all and at a fraction of the price. Cut parchment paper in 5 inch x 5 inch squares. Press each one into cupcake pan with measuring cup to help push it down. Fill 2/3 full with pumpkin batter and you are good to go.

You are literally going to FALL in love with these Pumpkin Cupcakes with Salted Caramel Frosting!

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Pumpkin Cupcakes with Salted Caramel Frosting

By: Melissa Stadler, Modern Honey Sweet Pumpkin Cupcakes topped with handcrafted Salted Caramel Frosting will be one your Fall baking list every year. Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 24

Equipment

• kitchenaid mixer
• muffin tin
• measuring cups and spoons
• spatula set

Ingredients

Pumpkin Cupcakes:

• 1 cup Oil
• 1 2/3 cup Sugar
• 4 Eggs
• 1 – 15 ounce can Pumpkin Puree
• 2 cups Flour
• 2 teaspoons Cinnamon
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt

Salted Caramel:

• 1 1/2 cups Sugar
• 1/3 cup Water
• 6 Tablespoons Butter
• 1 cup Heavy Cream

Salted Caramel Frosting:

• 1 1/2 cup Butter softened
• 6 cups Powdered Sugar
• 1 cup + 2 Tablespoons Salted Caramel
• 1 teaspoon Vanilla
• 1-2 teaspoons Sea Salt Flakes for sprinkling

Instructions

1. Preheat oven to 350 degrees.
2. In large mixing bowl, mix oil, sugar, and eggs until light and fluffy. Stir in pumpkin puree and mix unitl combined.
3. Stir in flour, cinnamon, baking powder, baking soda, and salt.
4. Scoop batter in cupcake liner filled cupcake pans. Fill each on 2/3 full. This recipe will make 20-24 cupcakes, depending on how large you make them. Parchment paper liners can be made by cutting 5 in x 5 in squares of parchment paper and pressing them in cupcake pan.
5. Bake for 15-18 minutes or until center is done. Let cool.

Salted Caramel:

1. In a heavy bottomed saucepan, heat sugar and water over medium high heat, whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking. Watch carefully as it transitions from white to light amber color. This is an important step to ensure that it doesn’t burn. Once mixture reaches a medium amber color, add butter and whisk until butter is melted. If you own a candy thermometer, it usually turns the perfect amber color at approximately 250 degrees.
2. Once it’s melted, immediately remove pan from heat. Wait 10 seconds and then add heavy cream. Whisk well to combine until glossy and smooth. Allow caramel to cool for several minutes and then place in jar and place in the refrigerator to cool. It must be cooled before making frosting!

Salted Caramel Frosting:

1. In large bowl, cream butter for 3 minutes until light and fluffy. Slowly add powdered sugar and mix on low. Add completely cooled salted caramel and vanilla and mix together.
2. Frost cupcakes with salted caramel frosting. Drizzle with remaining caramel and sprinkle with sea salt flakes.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: DessertCuisine: AmericanServings: 24
Keyword: pumpkin cupcakes

Happy Fall, my friends! I hope that you will LOVE the Pumpkin Cupcakes with Salted Caramel Frosting. I appreciate all of your support and all of the incredible comments that I receive from you. Have a wonderful weekend! xo

Happy Baking!