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

Ingredients

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

Directions

Pumpkin Pie Cupcakes

  1. In small bowl whisk together all the dry ingredients and set aside.
  2. In large mixing bowl, cream the butter until light and fluffy. About 3 minutes.
  3. Add sugar a 1/4 of a cup at a time, mixing for one minute after each addition.
  4. Slowly add in the 2 egg whites and 1 whole egg. Mix well after each addition.
  5. Add 1/2 of the flour mixture being careful not to over mix.
  6. Add in milk and vanilla extract.
  7. Mix in the remainder of the flour mixture.
  8. Hand mix in the pumpkin puree
  9. Fill a greased or lined cupcake pan and bake for 20-22 minutes at 350'.

Caramel Buttercream Frosting

  1. 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.
  2. 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.
  3. 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)
  4. Stir the mixture and add the butter and stir until combined. Transfer to a small bowl and set aside to cool.
  5. Cream stick of butter until light and fluffy about 2-3 minutes. Slowly add powdered sugar until well mixed.
  6. Add vanilla extract, milk, and caramel until well mixed. Frost cooled cupcakes

More Great Recipes:
Cake|Cupcake|Pumpkin Pie|Milk/Cream|Vegetable|Caramel|Make Ahead|Serves a Crowd|Halloween|Thanksgiving|Fall|Vegetarian

Reviews (16) Questions (0)

16 Reviews

Emy November 17, 2010
This looks so good! I love pumpkin in desserts!
 
THRansom November 16, 2010
These look and sound great! I will have to try these this fall, seems like they would make a great treat for my kids!
 
3littleones November 16, 2010
sounds super yummy!!! definitely think I'm gonna give them a try this weekend :)
 
Linda H. November 14, 2010
These sound yummy, I will have to try them out.
 
Author Comment
Chef M. November 13, 2010
@Slentini Thanks for reminding me. They are probably undercooked. My oven runs hot so they probably should have baked a couple of minutes longer. I have a friend who made another cupcake recipe of mine and hers were too wet the first time she made them so she left the next batch in a few minutes longer and they were fine. Thanks again!
 
slentini November 13, 2010
Interesting- thanks. The oven thermometer was at 350 the whole time, and I left them in 4 min. longer than suggested! Tester said they were done in the middle, but they're a bit "pudding-like". I'll try again at 375. Thanks!
 
slentini November 13, 2010
Nice idea. Just baked them and they are a bit too wet :). Suggest adding more flour- probably up to 2C.
 
kkfoster35 November 12, 2010
This sounds so yummy!
 
Kimbuckjr November 12, 2010
Oh my goodness, I just gained two pounds after staring at your cupcake for the past minute and reading the directions on how to prepare/make this delicious dessert! You would make a fortune if you marketed these! Yummy! <br />Kim Buck @ [email protected]
 
Jes November 11, 2010
Sounds delicious and simple instructions - great! :)
 
SusieQTpies November 10, 2010
These sound really good. I love anything pumpkin! I'm intrigued by the frosting! I can't wait to try it! susieqtpies
 
Reynoldsmom November 9, 2010
Oh yum! All these wonderful recipes are making my mouth water! Time to fire up the oven this season and get baking. I'll have to make these!
 
brandielam3 November 7, 2010
This looks so good! I love the pumpkin and I also love caramel! I would have never thought to put these together, but I bet it's amazing! Can't wait to try this!
 
spunnsugarz November 7, 2010
These look fantastic! I'm always looking for more to do with pumpkin and never thought of cupcakes! Wonderful :)
 
manda78 November 7, 2010
I looks delish. We have been using tons of pumpkin this fall so I will definitely try this!<br />[email protected]
 
KerrLynn74 November 7, 2010
I love your recipe and I definately will be using this at home with my children. Thank-you very much for sharing your recipe with everyone! I wish you nothing but the best! <br /> <br /> Kerri-Lynn Paul <br />[email protected]