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Caramel Pumpkin Cupcakes

Caramel Pumpkin Cupcakes recipe

healty meal, low carbs meals, keto meal

Caramel Pumpkin Cupcakes are a delicious and festive treat perfect for fall and holiday gatherings. These cupcakes are moist and flavorful, combining the rich taste of pumpkin with warm spices and a hint of caramel. Topped with a luscious cinnamon cream cheese frosting and drizzled with caramel sauce, these cupcakes are sure to be a hit!

Ingredients:

For the Cupcakes:

  • 1 ¼ cups flour
  • ¼ cup cornstarch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • 1 ½ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • ⅛ tsp ground nutmeg
  • ½ cup canola oil
  • ⅔ cup light brown sugar, packed
  • ⅔ cup sugar
  • 2 large eggs
  • 1 ½ tsp pure vanilla extract
  • 1 cup pumpkin puree
  • ⅓ cup whole milk

For the Cinnamon Cream Cheese Frosting:

  • 1 (8 oz) box cream cheese, softened
  • ¼ cup unsalted sweet cream butter, softened
  • 2 cups powdered sugar
  • 2 tbsp salted caramel sauce
  • 3-5 tbsp heavy whipping cream

For Garnish:

  • ½ cup salted caramel sauce (additional)
  • 1 squeeze bottle
  • 1 large piping bag with star tip

Instructions:

  1. Prepare the Cupcakes:
    • Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
    • In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, kosher salt, ground cinnamon, ground cloves, and ground nutmeg. Set aside.
  2. Mix Wet Ingredients:
    • In a large bowl, combine the canola oil, light brown sugar, and granulated sugar. Beat until well combined.
    • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. Combine with Dry Ingredients:
    • Gradually add the flour mixture to the wet ingredients, mixing just until combined.
    • Stir in the pumpkin puree and whole milk until the batter is smooth and well incorporated.
  4. Bake the Cupcakes:
    • Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
    • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
    • Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  5. Prepare the Cinnamon Cream Cheese Frosting:
    • In a large mixing bowl, beat the softened cream cheese and butter together until creamy and smooth.
    • Gradually add the powdered sugar, beating until fully incorporated.
    • Mix in the salted caramel sauce and heavy whipping cream (start with 3 tbsp and add more if needed) until the frosting is light and fluffy.
  6. Frost the Cupcakes:
    • Fill a large piping bag fitted with a star tip with the cinnamon cream cheese frosting.
    • Pipe the frosting onto the cooled cupcakes in a decorative swirl.
  7. Add the Caramel Drizzle:
    • Pour the additional ½ cup salted caramel sauce into a squeeze bottle.
    • Drizzle the caramel sauce over the frosted cupcakes in a zigzag pattern.
  8. Serve and Enjoy:
    • Serve the caramel pumpkin cupcakes immediately, or store them in an airtight container in the refrigerator until ready to serve.

Cook’s Tips and Variations:

  • Pumpkin Puree: Ensure you use pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
  • Spices: Adjust the spices to your liking. Add more cinnamon for a stronger flavor or include a pinch of ginger for extra warmth.
  • Caramel Sauce: For homemade caramel sauce, melt 1 cup sugar over medium heat until amber in color, then stir in 6 tbsp butter and ½ cup heavy cream until smooth.
  • Frosting Consistency: If the frosting is too thick, add more heavy cream a tablespoon at a time until you reach the desired consistency.
  • Garnish: Top with additional sprinkles of cinnamon or a light dusting of nutmeg for added flair.

Frequently Asked Questions (FAQs):

Q: Can I make these cupcakes ahead of time? A: Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them on the day of serving.

Q: How do I store leftover cupcakes? A: Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving.

Q: Can I use a different frosting? A: Yes, you can use a simple buttercream or even a whipped cream frosting if you prefer. However, the cinnamon cream cheese frosting pairs wonderfully with the pumpkin flavor.

Q: Can I make mini cupcakes with this recipe? A: Yes, you can make mini cupcakes. Adjust the baking time to about 10-12 minutes, or until a toothpick inserted into the center comes out clean.

Q: Can I add nuts or other mix-ins? A: Absolutely! Chopped pecans, walnuts, or even chocolate chips would be great additions to these cupcakes.

Q: Can I make this recipe gluten-free? A: Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure that other ingredients like baking powder are also gluten-free.

Caramel Pumpkin Cupcakes are a delightful way to celebrate the flavors of fall. With their moist pumpkin base, creamy cinnamon frosting, and a drizzle of caramel, these cupcakes offer a perfect balance of sweetness and spice. Easy to make and even easier to enjoy, they are sure to become a seasonal favorite in your home. Enjoy baking and indulging in these scrumptious treats!

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healty meal, low carbs meals, keto meal

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