PUMPKIN CUPCAKES WITH SALTED CARAMEL BUTTERCREAM

Recently, I co-hosted a woodland creature themed baby shower. I made a few fall inspired desserts that I wanted to share with you. These could be great for your Thanksgiving table. The first thing was Pumpkin Cupcakes with Salted Caramel Buttercream. I guess I am just “basic” because I LOVE pumpkin. Give me pumpkin everything this time of year. I have always loved the flavors of fall….cinnamon, nutmeg…it’s my favorite time of year!!

These pumpkin cupcakes are a Martha Stewart recipe and it’s one of the best I have found. They are so moist and even my non-pumpkin loving husband thinks they are great! I usually do a cream cheese frosting with pumpkin, but wanted to try something different this time so I used a basic salted caramel buttercream and the flavors worked really well together. See below for recipe and pics:ingredients_Fotor

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.dry ingredients 1In a large bowl, mix together, brown sugar, granulated sugar, butter, and eggs.batter with egg
batter with pumpkinAlternate pumpkin and dry ingredients until just combined.batter with flour
Divide batter evenly among liners, filling each about halfway. batter in muffin cups 1Bake until and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack; let cool completely.

Make the frosting:icing ingredients_Fotor.jpgicing 1icingbuttercream

Below are some pics from the shower:cupcakes 1cupcakescupcakes 2

PUMPKIN CUPCAKES WITH SALTED CARAMEL BUTTERCREAM

Adapted from Martha Stewart
Ingredients:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, room temp
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

DIRECTIONS:
Step 1: Preheat the oven to 375 degrees. Mix together the sugar and cinnamon.
Step 2: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
Step 3: Mix together the sugars and butter. Add eggs.
Step 4: Mix in pumpkin puree, alternating with dry ingredients until just combined.
Step 5: Scoop batter into cupcake liners (3/4 cup full).
Step 6: Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean
Step 7: Transfer to a wire rack to cool completely.
Step 8: Make icing by mixing butter, confectioner’s sugar, salted caramel sauce, heavy cream, vanilla and salt. Frost as desired.

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