INGREDIENTS – 1 ½ cups all-purpose flour – 1 cup pumpkin puree – 1 teaspoon cinnamon powder – 1 ½ teaspoon pumpkin spice mix – 1 teaspoon pure vanilla extract – 1 ½ teaspoon baking powder
1. Preheat the oven to 350 F or 180 C, and line a cupcake pan with paper liners. 2. In a medium bowl whisk together oil, eggs, and sugar until light and fluffy. Stir in pumpkin puree and vanilla extract, mix until well combined.
FOR CARAMEL SAUCE:
1. In a saucepan, heat sugar and water over medium heat, whisk to dissolve sugar. 2. Stop whisking once the color changes from white to medium amber. 3. Next add in butter and cream in one go and mix until the butter is melted and the cream is well incorporated. 4. Add in salt, whisk well until glossy and smooth. 5. Allow the caramel to cool and store it inside the refrigerator in an air-tight jar.
WHIPPED CREAM:
1. Take the chilled whipping cream and beat using an electric beater on medium to high speed until stiff peaks. 2. Add 2 tablespoons of salted caramel sauce and mix properly.
FROSTING:
1. Make holes in the center of the pumpkin cupcakes and fill them with 1 teaspoon of caramel sauce. 2. Frost cupcakes with the whipped cream frosting and drizzle some caramel sauce on top.