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–+ servings

Pumpkin Spice Cupcakes

These caramel filled pumpkin spice cupcakes are the perfect fall dessert that you deserve to have in your life.
David Murphy
Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 50 minutes
Serving Size 16

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.