Make Ahead

Pumpkin Pie Cupcakes with Caramel Frosting

November  7, 2010
Author Notes

I like pumpkin pie flavors but not the pie crust so I combined the flavors into my favorite dessert- Cupcakes!! This cupcake recipe was inspired by the Sprinkles Strawberry Cupcake recipe on Martha Stewart's site. I dropped the strawberries and added the pumpkin and spices. —Chef Mama

  • Makes 12 cupcakes
  • Pumpkin Pie Cupcakes
  • 1 1/2 cups Non-Bleached All Purpose Flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 1/2 teaspoons Pumpkin Pie Spice
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extrract
  • 1 whole large egg
  • 2 large egg whites
  • 1 cup granulated sugar
  • 1 stick unsalted sweet butter
  • 1 cup fresh or canned pure pumpkin puree
  • Caramel Buttercream Frosting
  • These ingredients are for the caramel
  • 1/4 cup water
  • 1 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted sweet butter
  • These ingredients are for the frosting
  • 1 stick unsalted sweet butter
  • 1 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons whole milk
  • 3 tablespoons caramel
In This Recipe
  1. Pumpkin Pie Cupcakes
  2. In small bowl whisk together all the dry ingredients and set aside.
  3. In large mixing bowl, cream the butter until light and fluffy. About 3 minutes.
  4. Add sugar a 1/4 of a cup at a time, mixing for one minute after each addition.
  5. Slowly add in the 2 egg whites and 1 whole egg. Mix well after each addition.
  6. Add 1/2 of the flour mixture being careful not to over mix.
  7. Add in milk and vanilla extract.
  8. Mix in the remainder of the flour mixture.
  9. Hand mix in the pumpkin puree
  10. Fill a greased or lined cupcake pan and bake for 20-22 minutes at 350'.
  1. Caramel Buttercream Frosting
  2. Combine water, granulated sugar, and corn syrup in a deep saucepan and cook over medium heat. Stir together with a wooden spoon until the sugar is incorporated.
  3. Cover the saucepan and let it cook over medium heat for 3 minutes. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil. Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn't burn.
  4. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds. Pour the heavy cream into the mixture very slowly (it will bubble up)
  5. Stir the mixture and add the butter and stir until combined. Transfer to a small bowl and set aside to cool.
  6. Cream stick of butter until light and fluffy about 2-3 minutes. Slowly add powdered sugar until well mixed.
  7. Add vanilla extract, milk, and caramel until well mixed. Frost cooled cupcakes

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