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Irresistible Salted Caramel Pumpkin Cupcakes Recipe

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These salted caramel pumpkin cupcakes are the perfect way to celebrate the season with fluffy texture, bold autumn flavors, and a delightful sweet-and-salty combo.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • ¼ cup milk, room temperature
  • 1 tsp vanilla extract
  • 1 cup granulated sugar (for caramel sauce)
  • 6 tbsp unsalted butter, cubed (for caramel sauce)
  • ½ cup heavy cream, room temperature (for caramel sauce)
  • ½ tsp sea salt (for caramel sauce)
  • 1 cup unsalted butter, softened (for frosting)
  • 3 ½ cups powdered sugar (for frosting)
  • 2 tbsp heavy cream (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 2 tbsp salted caramel sauce (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large mixing bowl, whisk together the sugar, vegetable oil, eggs, pumpkin puree, milk, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  6. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
  7. To prepare the salted caramel sauce, heat the sugar in a small saucepan over medium heat, stirring occasionally, until it melts into a deep amber color. Add the butter and stir until fully melted. Slowly pour in the heavy cream and whisk until smooth. Remove from heat and stir in the sea salt. Let cool completely.
  8. Using a stand or hand mixer, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the heavy cream, vanilla extract, and salted caramel sauce, and beat until fluffy.
  9. Use a piping bag to frost the cooled cupcakes, or simply spread the frosting on top with a knife. Drizzle with extra salted caramel sauce for a gorgeous finish.

Notes

[‘Don’t overmix the batter to ensure tender and fluffy cupcakes.’, ‘Bring eggs, milk, and butter to room temperature for better texture.’, ‘Be patient while making the caramel sauce to avoid burning the sugar.’, ‘Practice piping on a plate before decorating the cupcakes.’, ‘Make the salted caramel sauce a day in advance to save time.’]

Nutrition

Keywords: Salted caramel, pumpkin cupcakes, fall dessert, autumn recipe, cupcake recipe

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