PUMPKIN CUPCAKES WITH SALTED CARAMEL CREAM CHEESE FROSTING

These Pumpkin Cupcakes are made with a moist pumpkin cupcake filled with salted caramel sauce and topped with a delicious Salted Caramel Cream Cheese Frosting. A perfect and fun dessert for the fall season!

It’s the first day of October which means it’s officially Pumpkin Season! This is my absolute favourite time of the year! I love the cooler weather, colourful leaves — and most importantly, the desserts!

INGREDIENTS

• 1 recipe of my Homemade Salted Caramel Sauce

PUMPKIN CUPCAKES:

• 1 and ½ cups All purpose flour
• 1 and 1/2 tsp pumpkin spice
• 1 tsp ground cinnamon
• 1 and ½ teaspoons Baking powder
• ½ teaspoon Baking soda
• ½ teaspoon salt
• 1 cup canned pumpkin purée
• 2 large Eggs, room temperature
• 1 teaspoon Pure Vanilla Extract
• 1/2 cup Vegetable oil
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated Sugar
• 1/3 cup buttermilk, room temperature

INSTRUCTIONS

• Prepare one recipe of my Homemade Salted Caramel Sauce and allow it to cool completely or chill overnight.

FOR THE PUMPKIN CUPCAKES:

1. Preheat the oven to 350°F (177°C), and line a standard cupcake pan with paper liners. Line a second pan with 4-6 liners. This recipe makes about 16-18 cupcakes.
2. In a medium mixing bowl, sift the flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Whisk to combine.
3. In a separate large mixing bowl, add the pumpkin purée, eggs, vanilla, oil, both sugars and buttermilk. Whisk until combined and smooth.
4. .....................................

For full instruction please see : www.queensleeappetit.com

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