Pumpkin Cupcakes with Salted Caramel Frosting
User Reviews
5
Pumpkin Cupcakes with Salted Caramel Frosting
Description
The cupcakes are prepared by mixing neutral cooking oil, sugar, and eggs until fluffy, followed by pumpkin puree and a combination of flour, cinnamon, baking powder, baking soda, and salt. The batter is portioned into cupcake liners and baked at 350°F for 15-18 minutes until a toothpick comes out clean. The result is tender, moist cupcakes with classic pumpkin spice notes and a soft crumb.
Salted caramel is made by heating sugar and water until it caramelizes to a medium amber color, then whisking in butter and heavy cream to create a rich sauce. The frosting combines plenty of softened butter with powdered sugar and the salted caramel, flavored further with vanilla extract and topped with a sprinkle of sea salt flakes. Once spread over the cooled cupcakes, the frosting adds a creamy, buttery, sweet, and salty layer that complements the spiced pumpkin base.
This dessert is ideal for seasonal gatherings, celebrations, or when a rich, spiced cupcake is desired. Cupcakes can be stored in an airtight container and the caramel frosting keeps well at room temperature briefly or refrigerated for longer freshness. The instructions emphasize careful caramelization to avoid burning and a balance of ingredients for smooth frosting consistency.
Ingredients
Pumpkin Cupcakes:
- 1 cup neutral cooking oil generic cooking oil
- 1 2/3 cup sugar
- 4 egg
- 1 - 15 ounce pumpkin puree canned
- 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 salted caramel 2 tablespoons, plus
- 1 teaspoon vanilla
- 1-2 teaspoons sea salt for sprinkling, flakes
Instructions
- 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.
User Reviews
Overall Rating
5
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