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 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs at room temp
- ½ cup vegetable oil
- ½ cup sugar 1 cup if you want a sweeter version
- FOR SALTED CARAMEL SAUCE:
- 1 cup castor sugar
- 1 teaspoon water if required
- ½ cup heavy cream
- 6 tablespoons butter
- 1 teaspoon salt
- FOR FROSTING:
- 1 cup whipping cream
- 2 tablespoons salted caramel sauce
Instructions
- Preheat the oven to 350 F or 180 C, and line a cupcake pan with paper liners.
- 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.
- Stir in all-purpose flour, cinnamon, pumpkin spice mix, salt, baking powder, and baking soda. Mix until combined and smooth.
- Fill each liner about 2/3 way full.
- Bake for 15-18 minutes until done.
- Let it cool
- FOR CARAMEL SAUCE:
- In a saucepan, heat sugar and water over medium heat, whisk to dissolve sugar.
- Stop whisking once the color changes from white to medium amber.
- Next add in butter and cream in one go and mix until the butter is melted and the cream is well incorporated.
- Add in salt, whisk welluntil glossy and smooth.
- Allow the caramel to cool and store it inside the refrigerator in an air-tight jar.
WHIPPED CREAM:
- Take the chilled whipping cream and beat using an electric beater on medium to high speed until stiff peaks.
- Add 2 tablespoons of salted caramel sauce and mix properly.
FROSTING:
- Make holes in the center of the pumpkin cupcakes and fill them with 1 teaspoon of caramel sauce.
- Frost cupcakes with the whipped cream frosting and drizzle some caramel sauce on top.
Notes
NOTE: You can store the individually wrapped PUMPKIN CUPCAKES in an airtight container for 2 days in the refrigerator or around 3 months in the freezer.