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Pumpkin Spice Cupcakes with Salted Caramel Frosting

Ingredients

Pumpkin Cupcakes

  • 2 c all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp coarse salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 c brown sugar packed
  • 1 c granulated sugar
  • 1 c salted butter melted and cooled
  • 4 eggs large
  • 15 oz pumpkin puree

Salted Caramel Frosting

  • 1 c salted butter
  • 2/3 c caramel sauce store bought is OK, I used Kittencal's recipe
  • 1 tsp vanilla extract
  • 5 c powdered sugar
  • Coarse salt garnish

Instructions

Pumpkin Cupcakes

  1. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  2. In a large bowl, mix brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and mix until smooth. Stir in pumpkin puree.
  3. Divide batter into lined cupcake tins, filling each about halfway. Bake at 350 for 20 to 25 minutes or until test done with toothpick.

Salted Caramel Frosting

  1. Cream together butter, caramel sauce, and vanilla. Gradually add powdered sugar until desired consistency is reached. Pipe onto cupcakes. Sprinkle with coarse salt.
  2. Yields 24 cupcakes.