Blissfully Delicious

Spiced Pumpkin Cupcakes with Salted Caramel Buttercream Frosting

SC Pumpkin Cupcakes 2 Happy Friday everyone. I’m so ready for the weekend, are you? I’m celebrating the weekend by sharing with you my first pumpkin recipe for the season. This is the last week of September, so I think we’re ready for a pumpkin recipe, right? I made my first homemade Salted Caramel Sauce last weekend, and took advantage of it by using it in a frosting to be  paired up  with a new pumpkin cupcake recipe. I made this version of a pumpkin cupcake recipe several years ago and honestly can’t even remember it in detail. I do remember that this brown-butter pumpkin version was pretty fantastic.

SC Pumpkin Cupcakes 3 I have however been eyeing this comparison post here for the past FIVE years, and I had that saved in my mental library to make in the fall. I was pretty excited to finally try the winning cupcake recipe.  With description like: “light, fluffy, not sticky on the top”, I figured that I had to try, after all, those would be descriptions that I would want from my ideal cupcakes. Just like there are two camps of brownies people: “cakey” vs. “fudgy”, I also believe that there are two different cake people: “dense” and “fluffy”. And I’m a “fluffy” kind of cake person all the way. Hands down. No converting me. So don’t even try. This cupcake hit all of the right notes for a perfect fall cupcake: all of the great harvest spices, strong pumpkin flavors, and beautiful tender crumbs from the generous amount of buttermilk. And that frosting… that is an insanely rich and delicious frosting that you just need to try. Have a great weekend everyone!

Spiced Pumpkin Cupcakes with Salted Caramel Buttercream Frosting

Yield: 18 cupcakes


For Spiced Pumpkin Cupcakes
1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
⅓ cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large eggs
½ cup buttermilk mixed with 1 teaspoon vanilla
1¼ cups canned solid-pack pumpkin

For Salted Caramel Buttercream Frosting
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
½ cup Salted Caramel Sauce
4 cups powdered sugar


For Cupcakes
Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Divide the batter equally between the cups. (They’ll be about ¾ full.) Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

For Buttercream
Cream together the butter and cream cheese on medium-high speed for 5 minutes using a paddle attachment in your stand mixer. Add the salted caramel sauce and continue to mix until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

Frost the cupcakes as desired, and drizzle with remaining caramel sauce if desired.

Source: Cupcakes from David Leite via The Way the Cookie Crumbles and Frosting from Brown Eyed Baker


One Response to “Spiced Pumpkin Cupcakes with Salted Caramel Buttercream Frosting”

  1. #
    Choc+Chip+Uru — September 27, 2014 at 8:23 pm

    That beautiful frosting, absolutely love it :D

    Choc Chip Uru

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