I just can’t bring myself to make one more pumpkin pie this season, so Im switching it up Christmas Day and putting a slight twist on the typical desserts, but maintaining the traditional flavor profiles. Everyone loves cupcakes, right?
Pumpkin Cupcakes with Salted Caramel Buttercream
Cake
Ingredients:
1 c pumpkin puree, either fresh or canned 100% pumpkin
1.5 c sugar
1/2 c water
1/2 c canola oil
2 eggs
1 2/3 c flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp ground clove
1/2 tsp salt
Technique:
1. Preheat oven to 350 F.
2. Combine pumpkin puree, sugar, water, oil and eggs in a large bowl.
3. Separately, sift together flour, baking soda, baking powder, cinnamon, nutmeg, clove and salt. Slowly mix the dry into the wet ingredients.
4. Pour into cupcake cups and bake for about 10 minutes or until a toothpick comes out clean.
Icing
Ingredients:
1 c sugar
1/4 c water
1/2 c 35% cream
2 egg yolks, beaten
1/2 c salted butter
1/2 tsp sea salt
1 to 1 1/2 c icing sugar
Technique:
1. In a saucepan, cook sugar and water on high heat, washing sides of the pan with a pastry brush dipped in water if sugar accumulates.
2. When golden brown, quickly remove from pan. It will begin to burn very quickly! Stir in cream and dissolve all sugar. Be careful because it will bubble up dramatically.
3. Very, very gradually, whisk the caramel into the beaten egg yolks so as to not cook the eggs. Once all incorporated, cool the mixture to room temperature.
4. With paddle attachment ot hand mixer, beat butter and salt until light and fluffy, then beat in cooked caramel mixture. Slowly add icing sugar until the consistency is smooth and the icing holds its shape.
* Make sure cupcakes are completely cool before icing. Garnish with edible dried flowers, dusted cinnamon, or festive sprinkles. Enjoy!
Found you through tastespotting. And, oh my, these look heavenly.
yum-meee
Gorgeous photo and wonderful recipe… salted caramel icing is inspired!!!
i never baked anything with pumpkin in it…how to make a pumpkin puree and they look lovely!!
These look amazing! I love pumpkin cupcakes!
These look great! I think I’ll be making them in a couple of days, but I was curious to know how many cupcakes this recipe makes…. thanks!!
Hi Kristan! How silly of me to forget to mention that…It makes about 12 cupcakes if you will the cups to about an inch from the top, and load on the icing! Good luck! Lemme know how it goes!
I haven’t frosted them yet, but I definitely ended up with more than 12. I filled the cups up basically to the top and still had batter left over… I ended up putting the rest in a mini bundt pan. As for the frosting, man, adding the cream to the caramel was so hard!! I’ve never done anything with caramel before and I don’t think I ever made a buttercream either. So that freaked me a bit. I don’t think it turned out quite the way it did for you, but it tastes good. We’ll see how frosting them goes tomorrow. (Haven’t ever done pretty piped frosting either… I guess you inspired me!
)
Hi Kristan! Im sorry you had trouble adding the cream to the caramel! Yes, it does bubble up quite a bit which can be intimidating, but just throw the cream in there and whisk, whisk, whisk! The sugar is hot enough that it will melt into the cream relatively quickly. As long as its tasty, thats all that matters! Glad I could inspire you to pick up that piping bag. It does make a big difference in presentation
The bubbling wasn’t a problem. The sugar mixture hardened really fast, before I got the cream mixed in, so I had hard caramel chunks all over the bowl that I couldn’t mix in. I did the best I could though and the cupcakes turned out great. Thanks so much!
Your cupcakes sound amazing! Great way to use pumpkin. Thanks for sharing
I made these but used a cinnamon cream cheese frosting instead. These cupcakes were amazing, best cupcakes I ever made.