Pumpkin Cupcakes with Salted Caramel Buttercream

Monday, September 12, 2011

Sounds delish, right?  Ohhh, they are. 

I pinned this recipe onto my Fall in love with Autumn board in Pinterest a couple of weeks ago, and couldn't stop thinking about these gorgeous cupcakes...
{picture from madeinmelskitchen.com via pinterest}

Plus I go weak in the knees for anything that has "salted" and "caramel" in the same sentence.  Add in the word "buttercream" and you've pretty much given me a little slice of heaven.  

I made these for my Scentsy Open House on Saturday, and they were a hit.  Plus, since they have pumpkin in them, it makes it not only acceptable, but encouraged to eat them for breakfast too :)

I would've followed the recipe exactly, but since I wasn't able to find just canned pumpkin, I had to use canned Pumpkin Pie mix, which is basically canned pumpkin with all the yummy fall spices already added in.  So, here's my adapted recipe...

Pumpkin Pie Cupcakes

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 can (15 oz) Libby's Easy Pumpkin Pie Mix
1 cup sugar
1 cup packed light brown sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs

Preheat oven to 350 degrees.  Line cupcake pans with paper lines; set aside.  In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; set aside.

In the bowl of a stand mixer, combine the brown sugar, sugar, butter, and eggs.  Beat on medium speed until well combined.  Add dry ingredients, and mix on low until smooth.  Fold in the pumpkin puree.

Divide batter evenly among liners, filling each about halfway.  Bake until tops string back when touched, about 17 minutes, rotating pans once if needed.  Transfer to wire rack to cool completely.  Recipe I followed said it makes 18 cupcakes... Mine were just the right size and I got 27!  Recipe also said to bake for 20-25 minutes, but at 17 I smelled something burning and pulled them right out.  One cupcake in the back had a black bottom, but the rest were just fine... I didn't rotate the pan.

Salted Caramel Buttercream
adapted from marthastewart.com via madeinmelskitchen.com {on Pinterest}

I just added an extra teaspoon of vanilla extract, and 1/2 cup powdered sugar... here's the recipe with my little changes {because I was serving them to adults and kiddos, thought it might be a bit too salty for the littles}.

1/4 cup white sugar
2 tablespoons water
1/4 cup heavy cream
2 teaspoons vanilla extract
2 sticks butter, 1 salted & 1 unsalted
2 1/2 cups powdered sugar 
1/2 teaspoon sea salt

In a small saucepan, bring the white sugar and water to a boil over medium heat.  Without stirring, let it boil until it reaches a deep amber color.  Remove from heat and stir in vanilla & heavy cream.  Stir until smooth.  Let cool until easy to pour, but not hot {I put mine in the fridge for about 10 minutes}.  Meanwhile, beat the butter and sea salt in a stand mixer until lightened and fluffy.  Slowly add in the powdered sugar, scraping down the bowl and mixing until combined.  Turn off the mixer and slowly pour in the caramel mixture.  Mix on low until combined, t hen mix on medium-high for about 2 minutes, until fluffy and well combined.  If you pour your caramel in while it's still too warm, your frosting will be runny.  If that happens, refrigerate until firm enough to pipe on your cupcakes.

Made exactly the right amount {plus two small spoonfuls for my helpers} to pipe onto 24 cupcakes.

Delicious!  I love all the amazing pumpkin recipes out there for Fall... what's your favorite Fall treat?

Four Marrs and One Venus said...

oh my goodness! These look smashingly yummy!!!! I already sent it to a friend-- these are a must bake! TY!!

Jennifer said...

Ok these sound yummy too! I would so eat that for breakfast!!

Unknown said...

Oh, boy...every single thing about these sounds delicious!!! I'm hosting a Fall Snack challenge on my blog this week; would you pretty pretty please link up this yummy recipe for me? :)


Unknown said...

I came across your blog on Tatertots & Jello and I love your post!

I would love it if you would drop by Jane Deere and link up to Fusion Fridays with your favorite or most recent recipes, handmade crafts, diy projects, tips & tricks, and how to's! { open through Wednesday! }


paige said...

Oh, wow...these look delicious...I love pumpkin anything! I'd love for you to link up to my new linky party -

Creative Genius @ http://www.thecreativepaige.com

mama2jandc said...

Salted + Carmel = Heaven...could agree with you more Gallamore West

Cara@HomespunKitchen said...

Ah-freakin_mazing! I will most definitely be making these! I made a salted caramel cupcake for my daughters bday that were a hit. Stop over for a visit sometime!


Vicky @ Mess For Less said...

I am all about Salted Caramel right now and have always LOVED pumpkin. So I am very happy. :-) I am a new follower from Tatertots and Jello. Vicky @ www.messforless.net

HoneySage said...

I just love pumpkin season! These look fabulous. Thanks for sharing!

Confessions of a Stay at Home Mommy said...

I would love it if you would link this up to my Pumpkin Addicts Anonymous link party going on now: http://www.craftyconfessions.com/2011/09/pumpkin-addicts-anonymous-link-party.html
I hope to see you soon!

Tasha said...

Oh yumminess!! I will be pinning these up to try. They really do look so good. Thanks for letting me know about them. Love your blog!

Denise said...

I discovered your blog Sun morning and made these yummy treats Sun afternoon, they were delish. Now a loyal follower...

BD said...

So...I failed at making the caramel part of the icing. I don't know if I cooked it too long or too short.....

do you have some suggestions?

FYI the cupcakes are sitting on my counter preparing themselves for devouring...ONCE i figure out what I did wrong....

Anonymous said...

Love the cupcakes but I cannot get the icing to turn out! Every time I take the sugar water mixture off the stove it hardens and makes a mess in my pan that I can't clean out! Help!

www.gallamorewest.com said...

Hi! Sorry a few of you are having problems with the caramel part of the frosting. I'm not sure what's going on, except mine did start to get TOO dark really quickly and I think I pulled it off the burner just in time. There was one part of the caramel that was SUPER hard and not usable, but the rest was smooth and easy to pour. Maybe try cooking it less... to a light amber color instead. Hope that helps!
Laurie :)

Anonymous said...

My caramel hardened so I added the whipping cream and stirred it until it melted and mixed.

Shane R. said...

I don't have a stand mixer. Would a hand mixer work as well?

casey said...

I used the dry method of making the caramel and then mixed the cream in slowly. Took me three trys but i did it! Everyone loved them! Thanks for the recipe.

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